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

What is the best temperature for chuck roast? ›

We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.

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

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

Should I season a roast before sous vide? ›

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.

How long does it take to sous vide a 3 lb 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.

Is sous vide good for chuck roast? ›

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.

Which cooking method is best for a 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. Learn more about how to braise meat.

How do you keep a chuck roast moist? ›

Beef shoulder/chuck roast is a tough cut of meat, so it needs to be cooked slowly and gently. The best cooking methods for this cut of meat are braising and slow roasting. Sear the meat before cooking. Searing the meat helps to lock in the juices and flavor.

Why is my chuck roast always 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.

Why is my roast still tough after 8 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.

Why is my chuck roast not falling apart? ›

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.

Why is my chuck roast tough after slow cooking? ›

“Beef may be tough in the slow cooker if you haven't added enough liquid, or haven't cooked it for long enough,” Kristen Carli, M.S., R.D., owner of Camelback Nutrition & Wellness, tells SELF. “For cuts of meat, the fattier cuts are often the ones that get juicy and tender.

What is the first thing I should sous vide? ›

Steak is held up as the best example of just what sous vide can do, so it's probably one of the things that you'll want to try first. It's heartbreaking when you leave an expensive piece of steak just a little bit too long and wind up making it tough and dry, but thankfully, sous vide takes away all the guesswork.

What is the best seasoning for 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. You add herbs to the sous vide bag and it slowly adds herby flavor to the steak.

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.

Can you overcook a roast in sous vide? ›

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.

How many minutes per pound for chuck roast? ›

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.

Can I sous vide a roast in 8 hours? ›

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.

Does meat get more tender the longer you sous vide? ›

Turning Tough Cuts Tender: Collagen proteins unwind into moisture-holding gelatin at temperatures as low as 122°F/50°C. Sous vide cooking allows us to hold tough, collagen-heavy cuts of meat at lower temperatures for longer periods of time and get the same tenderizing effect as braising.

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