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.

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.

Stewing and braising are excellent methods for cooking chuck. These wet methods cook at 212F (or 240F in a pressure cooker) which are both low temperatures compared to oven roasting. At an internal temperature of 200F to 205F, the collagen proteins in the connective tissues melt and the meat becomes nicely tender.

If the meat is not falling apart, it needs to cook longer. When the meat is done, take it out of the pot and set aside. Scrape the fat off the top of the beef liquid. Taste the sauce- you may need to add salt or pepper.

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.

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.

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. You add herbs to the sous vide bag and it slowly adds herby flavor to the steak.

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.

We should sear the steak after. Searing it prior would take you much longer time to get the char compared to 1–2 minutes right after sous vide. It's also more practical because you would not want to put hot steak in sous vide pouch, which might melt.

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.

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.

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.

Cooking time is determined by how thick the roast is, not how much it weighs. If you have a 4 to 5-inch thick roast, sous vide it for 6 hours, no matter how much it weighs. A 6-inch thick roast will take 8 hours; a 3-inch thick roast will take 4 hours.