Sous Vide Chuck Roast

Sous Vide Chuck Roast

Amazingly, Sous Vide turned a $5 cut to a $10+ steak. Sous Vide Chuck Roast, if handled patiently and properly, tastes juicy, tender, has some chew to it yet not tough at all. The marbled nature of chuck also brings in lots of flavor. It takes between 24-30 hours to sous vide, but that’s done while you are doing something else. The final finishing only takes 15 minutes. Perfect for a weekday dinner while you do all the prep over the weekend. Pair with ultra crispy roast potato, and garlic green bean, what a great dinner!

Beautifully crusted exterior

Sous Vide Chuck Roast

Course Main Course
Cuisine American
Keyword Steak, chuck roast, sous vide

Ingredients

  • 2-3 lb Chuck Pot Roast cut
  • 3 cloves Garlic
  • Salt and Pepper to taste

Sauce

  • 1/2 Cup Beef stock
  • spices to liking, eg. crushed red pepper

For Finishing

  • 2 tbsp Freshly ground pepper
  • 1 tbsp Coarse salt
  • 1 egg white, whisk to frosty

Instructions

Sear and Sous Vide Chuck Roast

  1. Season chuck roast with salt and pepper and sear in skillet, about 2 minute a side till golden brown

  2. Put seared chuck roast in a zip lock bag (or vacuum bag), add garlic to the bag and seal

  3. Submerge sous vide in water and bring temperature to 137F. Drop the bag in the water and set sous vide timer to 24-30 hours (I did 26 hours)

  4. When sous vide is complete, let beef to cool, either by placing in ice bath or in refrigerator depending on timing.

Sauce

  1. Remove liquid from the bag and pour into a small sauce pan. Cook to almost reduced to paste, add beef stock and let cook to the thickness of liking, add any spice or herb as desired

  2. Pour sauce through a strainer, add fresh chive, etc to taste

Finishing

  1. Preheat oven to 475F

  2. Once the meat is completely dry, brush on egg white. Then liberally rub on salt and pepper mixture to well coated on both sides

  3. Bake in oven for 10 minutes.

  4. Cut to thin slices and serve warm.

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