Sous Vide Chuck Roast

Up close view of slices of chuck roast topped with gravy and chopped herbs.

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!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 1 12

Total Time 1 12 10

Servings people

Calories 452kcal

Author Danielle Wolter

Ingredients

3-4 pound chuck roast boneless
3 tablespoons steak seasoning
bag drippings juice left in the bag after it's removed from the sous vide
2 tablespoons unsalted butter
2 teaspoons flour
1 tablespoon sherry
beef stock optional (use if gravy is too thick)
salt season to taste

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 in post).
Place in the water bath and cook for 24-36 hours. (I cooked for about 26 hours and it still had a nice bite. The longer you cook it, the softer it will become).
Remove from the sous vide and place 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 it).
Remove and set aside while making 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 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.
Taste and season with salt (if needed) and serve alongside the chuck roast.
Slice the roast and serve with the gravy.

Notes

Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
For the best results, be sure to season and let the roast sit in the fridge uncovered overnight.
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.
The skillet or grill should be incredibly hot before adding the beef so it sears quickly without overcooking.
Don't sear your roast for more than 60-90 seconds per side as it will overcook.
Omit the sherry in the gravy if you prefer and just substitute with beef stock.

Nutrition