Sous Vide Chuck Roast – A Delicious & Easy Recipe (2024)

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Brad and I eat many pot roasts throughout the winter, we enjoy putting them in the slow cooker when we leave in the morning, and it will be ready for dinner when we walk in the door that evening. Since we’ve been experimenting with our Sous Vide cooker recently, I decided to try making a sous vide chuck roast in there. If you haven’t tried out Sous Vide before, my “Getting Started with Sous Vide” gives you an overview of this cooking method. I also recommend reading my Sous Vide Egg Bitesand Sous Vide Prime Rib.

This post is in collaboration with CK Mondavi and Family. All opinions are my own.

Sous Vide Chuck Roast

Sous Vide Roast Recipe

5.0 from 5 reviews

Sous Vide Pot Roast

Sous Vide Chuck Roast – A Delicious & Easy Recipe (2)

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Pull out the Sous Vide cooker for this delicious Pot Roast recipe.

Author: Kendra

Recipe type: Main Dish

Serves: 6 servings

Ingredients

  • 2 Pound Chuck Roast
  • ¼ Cup Lemon Juice
  • ¼ Cup Soy Sauce
  • 1 teaspoon Minced Garlic
  • 1 Sprig Fresh Rosemary

Instructions

  1. In a Ziplock bag, combine the Lemon Juice, Soy Sauce, Garlic & Rosemary
  2. Place the Roast inside and rub around in the marinade
  3. Seal the bag, removing as much air as possible
  4. Place in the Sous Vide Cooker between 130-140* depending on desired doneness (Medium-Rare at 130, Medium-Well at 140).
  5. Cook for 18-24 hours
  6. About halfway through, pull the bag out and rotate the roast in the marinade.
  7. Heat olive oil in a large sauce pan
  8. Sear each side of the roast for about 1 minute
  9. Slice to serve

I really like this method of cooking the pot roast. I think that next time I’ll probably turn the temperature down a bit (I was closer to the Medium-Well than the Medium that I really like). The flavor was absolutely delicious and it was super moist. We paired this with some mashed sweet potatoes and sourdough rolls.

Sous Vide Chuck Roast Wine Pairings

For the beverage, we enjoyed a glass of CK Mondavi & Family Cabernet Sauvignon. The CK Mondavi & Family Merlot would also be a delicious pairing with this sous vide chuck roast. The Cabernet Sauvignon is full of rich flavors which include cherry, blackberry and a hint of oak. These fruity flavors pair great with the roast flavors. The Merlot is also a fruity flavor, but instead of cherry & blackberry, it features cherry & plum.

To see other awesome recipes to pair along with CK Mondavi & Family Wines, make sure to follow them on Facebook, Twitter, Pinterest, Instagram, and Vimeo.

Have you tried cooking dinner with a Sous Vide cooker? What is your favorite item to make?

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Comments

  1. Bekah says

    I don’t even know what a Sous Vide cooker is, but this sounds super easy!

    • Elizabeth Odom says

      You need to get a sous vide cooker my daughter told me about it. I’m still in RV after hurricane hit Houston only way I cook now. Easy as pie set it and go . Use the seal a meal and sou vide . Keep heat down and no brainer to use .

  2. Sarah says

    Yummm. This looks like the perfect meal.

  3. Chelsea says

    That looks SO good! I’ve never heard of a Sous Vide cooker before.

  4. Camille Gabel says

    I’ve wondered about sous vide cooking! Great wine pairing idea, too.

  5. Courtney says

    That looks really delicious!

  6. lani // life anchored says

    We eat roast often, this will be fun to change up the usual recipe.

  7. Romy says

    Looks deelish! I’ve always wanted to try Sous Vide Cooking

  8. Jessica Holoka says

    There’s seriously nothing better than pot roast in the winter! Looks delicious!

  9. Jamie says

    That roast looks amazing!

  10. Monika Dabrowski says

    How amazingly convenient is this recipe, and it looks fantastic too! #Fiesta Friday

  11. Miz Helen says

    Sous Vide Pot Roast, awesome recipe! Hope you have a great week and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

Sous Vide Chuck Roast – A Delicious & Easy Recipe (2024)

FAQs

Does chuck roast get more tender the longer you cook it? ›

Yes, pot roast absolutely becomes more tender the longer it cooks.

How do you sear chuck roast before sous vide? ›

If you want good flavor and crust on your food, you will always want to sear it when it is done cooking. Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over.

Which cooking method is best for a chuck roast? ›

Braising is the preferred method for most roasts. The meat is browned on all sides in fat or oil, then cooked, tightly covered, with a small amount of liquid at a low heat for a very long time. The long slow cooking develops flavor and tenderizes the meat by gently breaking down the tough fibers.

How long to cook 2 lb chuck roast in sous vide? ›

Place in water bath and sous vide for 29 hours. NOTE: Anywhere from 24-36 hours will produce a wonderful result!

Should I season chuck roast before sous vide? ›

Season the chuck roast liberally with salt and pepper – you may find you need more than the amounts listed. Vacuum seal the chuck roast, or use another air removal method if you don't have a vacuum sealer. Add the vacuum sealed chuck roast to the preheated water bath.

At what temperature does chuck roast fall apart? ›

Internal meat temperature should be at least 195 °F / 90 °C for tender beef. Prepare the chuck roast: Sprinkle the salt and pepper lightly over the roast on all sides. Place the chuck roast in a large plastic bag or large bowl with the onions, bay leaves, and rosemary.

Why is my roast still tough after 7 hours? ›

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

What tenderizes chuck roast? ›

How do you tenderize chuck roast? Braising is the best way to tenderize chuck roast because it breaks down the fat into tender, juicy pieces.

Is it better to sear before or after sous vide? ›

In the kitchen, you have to produce flavor, and then lock in that flavor. This is why we sear the meat before cooking sous vide. During the cooking process, the flavors are enhanced and reach the core of the steak. Finally, the flavor is secured in the meat during the chilling process.

Is sous vide good for chuck roast? ›

A decent size chuck roast only runs you around $15 and is a much cheaper alternative to buying a whole brisket and the end result is very similar. I prefer to smoke the meats first, then place them in the sous vide until they are fall-apart tender. This also helps the smokiness permeate throughout the protein.

Do I need to sear immediately after sous vide? ›

Searing usually improves the appearance of sous vide food, creating a greater contrast between the edges and center of precision cooked foodstuffs. Along similar lines, searing after sous vide generates a difference in the texture and flavor of the inside versus outside, which is MUCH more tantalizing to the tastebuds.

At what temp is beef chuck roast most tender? ›

The meat seizes up at high temps and needs time to relax and get more tender after cooking. You put this meat in the oven at 500 degrees and immediately turn it down to 250. That is because it will take the perfect amount of time to lower to 250 from 500, slowly cooking your meat to tender perfection.

Why is my chuck roast so tough? ›

With lots of connective tissue (also known as collagen), these cuts can be tough if undercooked or hurried along in the cooking process. However, with slow-cooker pot roast, pressure cooker pot roast, or low-and-slow braised pot roast, the collagen breaks up for tender, succulent meat.

Is chuck roast better in crockpot or oven? ›

That said, you'll get the most tender meat if your oven beef pot roast gets closer to 195°F — it won't shred properly until that point! Is it better to cook a roast in the oven or crock pot? As long as your beef chuck roast is cooked low and slow, you won't notice much of a difference!

Can you sous vide a roast too long? ›

Just remember that while you technically can't 'overcook' your food, the quality could start to decline if it's left to cook for a lot longer than is recommended.

What is the best sous vide temperature for roast? ›

Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.

At what temp does chuck roast fall apart? ›

Internal meat temperature should be at least 195 °F / 90 °C for tender beef. Prepare the chuck roast: Sprinkle the salt and pepper lightly over the roast on all sides. Place the chuck roast in a large plastic bag or large bowl with the onions, bay leaves, and rosemary.

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