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Tender and Juicy Sous Vide Chuck Roast

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!

Ingredients

Scale
  • 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

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

Find it online: https://sousviderecipe.com/tender-and-juicy-sous-vide-chuck-roast/