Tender and Juicy Sous Vide Chuck Roast: Unleash the Ultimate Beef Experience

Growing up in sunny Florida, my culinary journey began with fresh coastal flavors. That all changed the day I discovered sous vide. Imagine perfectly cooked steak or tender chicken, all thanks to the wonders of sous vide. It was transformative. The first time I tasted salmon that had been gently cooked in a warm water bath, it was a revelation. This method isn’t just for restaurants—it’s a game-changer for home kitchens too.

At SousVideRecipe.com, I share approachable recipes for real home cooks. No complicated techniques or hard-to-find ingredients here. Whether you’re new to sous vide or looking to level up your cooking game, this site offers tips, inspiration, and reliable results. Cooking should be joyful and forgiving, and sous vide makes it even more fun. Let’s dive into the world of sous vide together, one perfectly cooked bite at a time.

Today, I want to share my secrets for making a tender and juicy sous vide chuck roast. This culinary marvel is all about precision and patience. By using the sous vide method, we can achieve a perfectly cooked roast that maintains its moisture and flavor. Let me guide you through the process of crafting this delightful dish.

Tender and Juicy Sous Vide Chuck Roast

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Discover how to achieve the perfect tender and juicy sous vide chuck roast with our easy-to-follow recipe. Elevate your cooking game today!

• Author: Jasmine
• Prep Time: 15 minutes
• Cook Time: 26 hours
• Total Time: 26 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Sous Vide, Searing, Gravy Making
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3–4 pounds (1.4–1.8 kg) beef chuck roast boneless
• 3 tablespoons steak seasoning
• bag drippings juice left in the bag after it’s removed from the sous vide
• 2 tablespoons vegetable oil
• 2 teaspoons flour
• 1 tablespoon apple cider vinegar
• beef stock optional (use if gravy is too thick)
• salt season to taste

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Instructions

1. Warm up a sous vide water bath to 135°F (57°C).
2. Rub the beef chuck roast with steak seasoning.
3. Seal the chuck roast in a vacuum bag, ensuring all air is removed. You can also use the water displacement method.
4. Submerge in the water bath and let it cook for 24-36 hours. (I cooked it for 26 hours, maintaining a firm texture. Allowing it to cook longer will make it more tender.)
5. Take it out from the sous vide and place it in an ice bath if you’re not eating it right away.
6. If serving immediately, remove the beef from the bag and save the juices in a separate bowl.
7. Dry the beef thoroughly before searing to help it brown faster.
8. Heat a large skillet or grill on high until it begins to smoke, then sear the chuck roast for 60-90 seconds on each side until it develops a crust. (Be cautious not to overcook it.)
9. Take it off the heat and set it aside while preparing the gravy.
10. Warm vegetable oil and flour in a saucepan over medium heat until they form a paste. Stir continuously for 2-3 minutes.
11. Add apple cider vinegar and cook for an additional 30 seconds, stirring the whole time.
12. Gradually add the reserved bag juices and bring to a gentle boil. If it remains too thick, incorporate some beef stock to achieve a gravy-like consistency.
13. Taste and adjust the seasoning with salt if necessary, then serve it with the chuck roast.
14. Cut the roast into slices and serve it with the prepared gravy.

Notes

• Enhance the beef chuck roast’s flavor by marinating it with steak seasoning overnight before cooking.
• Achieve a richer gravy by using homemade beef stock instead of store-bought if necessary.
• Develop a deeper flavor profile by deglazing the skillet with a splash of before preparing the gravy.

Nutrition

• Calories: 400
• Fat: TBD
• Protein: TBD

Tender and Juicy Sous Vide Chuck Roast

Fundamentals

The key to a tender and juicy sous vide chuck roast lies in understanding the fundamentals of sous vide cooking. Sous vide, which means “under vacuum” in French, involves sealing food in a vacuum bag and cooking it in a water bath at a precise temperature. This method offers unparalleled control over the cooking process, ensuring that the meat cooks evenly and retains its natural juices.

For our chuck roast, we want to maintain a water bath temperature of 135°F (57°C). This temperature is perfect for achieving a medium-rare finish, which is ideal for a juicy and tender roast. The beauty of sous vide is that it allows us to cook the roast for an extended period—up to 36 hours—without overcooking it. This long cooking time breaks down the tough fibers in the chuck roast, resulting in a melt-in-your-mouth texture.

Preparation/setup

To prepare our chuck roast, start by rubbing it with steak seasoning. This adds a robust flavor profile that complements the natural taste of the beef. Once seasoned, seal the roast in a vacuum bag, ensuring all air is removed. This step is crucial for even cooking and preventing water from entering the bag.

If you don’t have a vacuum sealer, you can use the water displacement method. Simply place the roast in a resealable bag, partially seal it, and submerge it in water to force the air out before sealing it completely. Once prepared, submerge the bag in the water bath and let it cook for 24-36 hours. For more insights on preparing sous vide chuck steak, check out Sous Vide Chuck Steak.

Perfecting the Sous Vide Chuck Roast

Technique

The technique for achieving a perfect sous vide chuck roast involves both patience and precision. After cooking the roast in the sous vide water bath, it’s time to give it a beautiful sear. Remove the roast from the bag and save the juices for making gravy later. Pat the roast dry with paper towels—this step is crucial for achieving a good sear.

Heat a skillet or grill over high heat until it begins to smoke. Sear the roast for 60-90 seconds on each side to develop a flavorful crust. Be careful not to overcook it during this step. This searing process adds depth and complexity to the meat’s flavor, elevating the dish to new heights. For more techniques and tips, explore our Sous Vide Roast Beef Recipe.

Tips/tricks

To ensure the best results, remember these tips: Always dry the meat thoroughly before searing to help it brown faster. When preparing the gravy, use the drippings from the sous vide bag to enhance the flavor. If the gravy is too thick, add a bit of beef stock to reach the desired consistency. Adjust the seasoning with salt to taste.

If you’re not serving the roast immediately, place it in an ice bath after removing it from the sous vide. This step helps to quickly cool the meat, preserving its texture and preventing overcooking when reheating. For more tips on perfecting your sous vide skills, visit our Sous Vide Beef Tenderloin page.

Achieving Perfection with Sous Vide Chuck Roast

Perfecting results

Achieving the perfect sous vide chuck roast is all about attention to detail. By maintaining a consistent temperature and cooking time, you ensure that the meat is tender and juicy. The long, slow cooking process allows the collagen in the chuck roast to break down, resulting in a soft, buttery texture.

After cooking, searing the roast adds a delightful contrast between the tender interior and the crispy exterior. This balance of textures is what makes the dish truly memorable. For more on achieving perfection in sous vide cooking, check out our Sous Vide Boneless Ribeye Roast.

Troubleshooting/variations

Even with careful preparation, there can be challenges. If your roast turns out too tough, it may need more time in the sous vide bath. Conversely, if it’s too soft, try reducing the cooking time slightly. Adjusting the steak seasoning can also provide variations in flavor, allowing you to customize the dish to your liking.

If you want to explore other sous vide cuts, consider trying a Sous Vide Beef Tri-Tip Roast. Each cut has its unique attributes that can be highlighted with the sous vide technique.

Serving and Storing Your Sous Vide Chuck Roast

Serving/presentation

When it comes to serving your sous vide chuck roast, presentation is key. Slice the roast against the grain to maximize tenderness. Drizzle the slices with the rich gravy you prepared using the bag drippings. This not only enhances the flavor but also adds a touch of elegance to your meal.

For a complete meal, pair your roast with classic sides like mashed potatoes or roasted vegetables. The creamy texture of the potatoes complements the savory flavors of the beef, while the vegetables add a pop of color and freshness. For more serving suggestions, explore Grilled Beef Tenderloin Crostini for inspiration.

Pairings/storage

While sous vide chuck roast is the star of the show, thoughtful pairings can elevate the dining experience. Consider serving it with a fresh salad or crusty bread to round out the meal. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently to maintain the texture and flavor.

For more ideas on storing and pairing your sous vide creations, visit our Sous Vide Beef Chuck Roast page for additional tips.

Conclusion

The tender and juicy sous vide chuck roast is a testament to the power of precision cooking. By mastering the sous vide technique, you can consistently produce restaurant-quality dishes right in your home kitchen. This method not only enhances flavor and texture but also makes cooking a stress-free experience.

Sous vide cooking offers flexibility and control, allowing you to achieve perfect results every time. Whether you’re a seasoned cook or a beginner, this method simplifies the process and elevates your culinary skills. Embrace the magic of sous vide and transform your cooking with tender, juicy, and flavorful dishes that impress every time.

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