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

FAQs

How long does it take to cook chuck roast in sous vide? ›

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

There are a few different ways that you can season roast beef for a sous-vide. You could marinate the beef in your favorite marinade or rub, or you could just season it with salt and pepper before putting it into the bag. Some people also like to add fresh herbs, garlic, or other flavorings to the bag for extra flavor.

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.

The sous-vide temperature is 130 – 134°F (55 – 57°C). The minimum cook time to sous-vide chuck roast is 18- 48 hours. I would recommend 24 hours, to get an even more tender roast.

Most recipes call for cooking the roast between 12 to 48 hours in a water bath set between 130ºF to 145ºF. We recommend a time and temperature combination of 136ºF for 24 hours when you're cooking a beef roast sous vide.

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

Braise it in the oven, low and slow, or a slow-cooker. It will take hours, but you get a fall-apart roast that can be delicious, especially if you are braising it in a flavorful liquid. Think chili, for example, or a good stew base. The low and slow breaks down the collagen and makes the meat tender.

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.

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

Do you put butter before or after sous vide? ›

Our preference is to place butter into the bag itself, rather than on top of the product. Butter added to the bag will help with air displacement, prevent things from sticking together and help to retain shape, and can also be used afterwards for a pan sauce. Butter also works really well for vegetable dishes.

Coarse sea salt + black pepper– you salt your steak before you place it in the sous vide. Be sure you use both coarse salt and pepper rather than finely ground. Fresh herbs- we used a combination of rosemary, thyme, and oregano for this recipe. You can use one or all of these herbs.

When it comes to preparing a fork-tender cheap cut of meat like a chuck roast, I find using the traditional slow cooker method less than efficient or fool-proof. The sous vide cooking method using an immersion circulator is the way to turn an inexpensive cut of meat into prime-rib tenderness and flavor.

For most sous vided food searing does matter. It's also best to sear after sous viding to maximize the flavor. (You can read more about whether to sear before sous vide if you like.) Searing accomplishes a few things.

Seal in a vacuum bag and cook in your sous vide bath at 131 degrees Fahrenheit for 24-36 hours.

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.

You can also potentially overcook your meats when it comes to searing them before serving, especially if you're using a much thinner cut of meat. So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement.

Season the chuck roast with salt and pepper and your choice of seasonings. Place the roast in a sous vide cooking bag or a ziploc bag. Remove any extra air from the bag and seal tightly. Sous vide at 138 degrees for about 24 hours.

With the oven at around 325 degrees, it's best to cook a roast for about one hour per pound. The above recipe is written for a 3-pound chuck roast and cooks for about three hours, or until fork tender. Use the one hour per pound rule as a guideline, then trust your senses when checking for doneness.