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Sous Vide Beef Chuck Roast – Ultimate 36-Hour Juicy Success Recipe

Plated sous vide beef chuck roast for recipe card
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A rich and tender sous vide beef chuck roast cooked low and slow for 36 hours, then finished on the grill or in the oven for the perfect bark and deep beefy flavor.

Ingredients

Scale

1 ounce coarsely ground black peppercorns (about 1/4 cup; 28 g)

1/2 ounce Diamond Crystal kosher salt (about 2 tablespoons; 18 g)

1/4 ounce (10 g) pink salt, such as Prague Powder #1 (optional)

1 (4- to 5-pound) piece beef chuck roll

1/4 teaspoon liquid smoke, such as Wright’s Liquid Smoke (optional)

Dill pickles, sliced yellow onion, and white bread, for serving

Instructions

1. Combine pepper, salt, and pink salt (if using). Rub 2/3 of mix over the chuck roast. Reserve 1/3.

2. Tie roast with twine at 1- to 1.5-inch intervals.

3. Place in vacuum bag, add liquid smoke if using. Seal and refrigerate for 2–3 hours.

4. Preheat sous vide to 155°F (68°C). Submerge roast in water bath for 36 hours.

5. Cool roast to room temp, or chill in ice bath to speed up.

6. (Optional) Store up to 1 week in fridge before finishing.

7. To grill: Light charcoal, preheat grill. Add wood chunks. Smoke roast over indirect heat at 250–275°F for 2 hours.

8. To oven: Preheat oven to 275°F (or 250°F convection). Roast for 2 hours until bark forms.

9. Remove from heat, tent with foil, and rest 15 minutes.

10. Slice roast into its two major muscle groups. Discard twine.

11. Slice thinly against the grain. Serve with pickles, onions, and white bread.

Notes

Pink salt is optional but adds classic cured flavor.

Letting meat rest after sous vide improves juiciness.

Liquid from the sous vide bag can be simmered into BBQ sauce.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-beef-chuck-roast/