Sous Vide Chuck Roast

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Change up your classic pot roast with this Sous Vide Chuck Roast recipe! It’s a no-fail and hands-off way to turn a tough cut of beef into a tender meal that’s perfect for Sunday family dinner! 

Cooking your chuck roast using the sous vide method results in a tender and juicy roast that’s perfectly and evenly cooked. And it’s great for meal prep! Just season your roast and let it tenderize in the fridge overnight, and then pop it in the sous vide 24-36 hours in advance of your dinner.

You’ll have plenty of time to prepare side dishes, run errands and make the gravy! 

If you’re new to sous vide cooking, it’s an amazing way to cook food. It allows you to control the cooking temperature and it’s virtually impossible to overcook your food (like these sous vide hamburgers).

That’s one of the reasons we love it so much for beef recipes. You can cook it to your desired level of doneness and it’s pretty hands off, like in this absolutely amazing sous vide beef ribs recipe (one of our all time favorite recipes ever), this juicy tender sous vide brisket, sous vide eye of round, sous vide pot roast, or even these beef for these sous vide French dip sandwiches!

Once you’ve made this chuck roast recipe, you should also try this fancy sous vide rib roast, sous vide sirloin, sous vide flank steak, sous vide picanha or sous vide filet mignon. They are AHHHHMAZING.

Check out the sous vide chuck roast story!

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum seal bags

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

Why this recipe works

1. The sous vide yields the most tender and juicy results! Your chuck roast will never be tough or dry again. And you can still get that browned and delicious crust by quickly searing the roast before serving!
2. It’s almost impossible to overcook your roast in the sous vide. While it gets softer the longer it cooks, you would need to leave it passed 48 hours for the roast to start falling apart. 
3. This recipe is ideal for meal prep. Since it has such a long cooking time, you can prepare the roast a day or two ahead of dinner. You can also store it vacuum sealed in the fridge for up to 5 days or in the freezer for up to 3 months!

Ingredients

The full list of ingredients can be found in the recipe card at the bottom of the post.

You’ll need a 3-4 pound chuck roast. I used boneless, but you can also use bone-in. 

This cut of beef comes from the shoulder part of the cow and has a lot of marbling (or fat running through it). It's less expensive and usually tough, but it’s great for slow cooking methods as this breaks down the connective tissues and makes it tender and juicy.

To season the beef, you'll need 3 tablespoons of steak seasoning. Any kind will work, just use your favorite. I like to use Montreal Steak Seasoning personally.

For the gravy, you’ll need the juice left in the bag after you’ve cooked the chuck roast (the bag drippings), as well as flour, butter and salt.

I also add sherry to my gravy, but this is totally optional. You can use beef stock in place of the sherry, and you can also use it to thin out the gravy if it’s too thick. While store-bought stock is fine, for the best flavor, I normally make my own beef bone broth.

Step by step instructions

Season the chuck roast with the steak seasoning and place in the fridge, uncovered, overnight (this helps to tenderize the meat and keep the juices in).

Heat a sous vide water bath to 135F degrees.

Place the chuck roast in a vacuum seal bag and remove all the air. The water displacement method can also be used (see above).

Place in the water bath and cook for 24-36 hours. I cooked mine for about 26 hours and it still had a nice bite.

*The longer you cook it, the softer it will become.

Remove the roast from the sous vide and place it in an ice bath if you don't plan on eating it right away.

If you plan on serving it immediately, remove the beef from the bag and reserve the juices in a bowl.

Heat a large skillet or grill over high heat until smoking and brown the chuck roast for about 60-90 seconds per side, until a browned crust has formed. Be careful not to overcook!

Remove and set aside while making the gravy.

How to make the gravy

Heat the butter and flour in a saucepan over medium heat until a paste forms. Cook for about 1 minute, stirring constantly.

Add the sherry and cook for another 30 seconds, stirring constantly.

Slowly pour in the bag juice and bring to a simmer. *If the mixture is still too thick, add some beef broth until a gravy consistency forms.

Add any salt if needed and serve alongside the chuck roast.

Slice the roast and serve with the gravy.

And if you're looking for a great, frugal steak, try making this sous vide chuck steak!

Expert tips

1. Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
2. For the best results, be sure to season and let the roast sit in the fridge uncovered overnight. 
3. You can cook the roast for up to 48 hours for an even more tender consistency. For longer cooks, ensure the water level stays high enough and air stays out of the bag to prevent bacteria from forming.
4. The skillet or grill should be incredibly hot before adding the beef so it sears quickly without overcooking.
5. Don't sear your roast for more than 60-90 seconds per side as it will overcook.
6. Omit the sherry in the gravy if you prefer and just substitute with beef stock.

Common questions

Make ahead instructions

You can cook the chuck roast in advance and store it in the fridge.

To do this, follow the recipe instructions up to the point of removing the roast from the water bath. Instead of opening the bag, place it in an ice bath for 10-15 minutes to let the temperature come down quickly. Keep the beef in the vacuum sealed bag and transfer it to the fridge to store for up to 5 days.

To reheat, place the bag of beef in a 135F degree water bath for about 10-15 minutes, or until warmed through. Sear and make the gravy as per the recipe instructions.

Freezing instructions

After the ice bath, transfer the vacuum sealed bag of beef to the freezer and store for up to 3 months.

To thaw, leave the bag of beef in the fridge overnight and then heat it in a 135F degree water bath for about 10-15 minutes, or until the roast is warmed. Sear and prepare the gravy as per the recipe instructions.

Make it a meal

• A classic roast dinner needs mashed potatoes and instant pot carrots.
• To change it up, add some mashed sweet potatoes or crockpot au gratin potatoes.
• We love some sautéed green beans or honey balsamic Brussels sprouts on the side.
• And for dessert, treat yourself to sous vide creme brûlée or air fryer cheesecake.

Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!