Sous Vide Chuck Roast

We used to think of chuck roast as nothing more than stew meat. That all changed when we first cooked the meat sous vide. Now that $7 roast can be transformed into a prime cut of beef.

For this recipe, we did a very basic salt and pepper rub to let the taste of the meat shine. And boy it shines. But if we want to take our chuck roast straight to Flavortown, we like to use our favorite seasoning blend, Meat Church, to kick the flavor up a notch.

Trussing the Roast

To ensure the chuck roast is aesthetically pleasing, you want to truss the chuck roast with butchers twine. Not only will trussing help maintaining a nice round shape as the roast cooks, it will also help the beef cook evenly.

To truss the roast, start by cutting about 12 inches (or more for larger roasts) of butchers twine. Next, at about two inches in from the edge, wrap the string around the roast. Tie a knot at the top and cut the string.Keep trussing the roast every two-inches until the entire roast is tied.

Packaging

An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.

A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum. Ensuring the food is airtight and properly sealed prevents the bag from floating, which can result in uneven cooking. If you are in the market for a vacuum sealer, I’d recommend the Anova sealer.

The displacement method is a technique where you first place your food and marinades in a sous vide bag, submerge the bag in a container of water, and allow the pressure to force all the air out of the bag.

Both of these methods work for this recipe, so use whichever you feel more comfortable with!

Chuck Roast Time and Temperature

Through loads of experimentation, we’ve found that cooking the chuck roast at 136F for 48 hours is the perfect combo. Leaving the roast in for 48 hours breaks down the connective tissue (collagen), which results in an extremely tender meat. Also, cooking the chuck roast at a temperature of 136F is the sweet spot for that perfect edge to edge rosy color.

Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).

Note that this time and temperature combo is for beef you can slice and serve. There is also the option to make shredded beef with chuck roast.

For other time and temperature options, check out our cooking guide here.

Chuck roast temperature guide

Temperature decides what kind of dish you end up with. Below about 145°F you get something that eats like a steak. Between 145°F and 155°F it turns into a tender, sliceable pot roast. Above that it starts to shred. We cook at 136°F because we want rosy slices with a steak-like bite.

The lowest temperature here is 131°F for a reason. Douglas Baldwin, in A Practical Guide to Sous Vide Cooking, does not recommend cooking below 130°F for long cooks, because food pathogens can keep multiplying under that point. Every option in the table is above it.

24 vs 36 vs 48 hours

Chuck is full of connective tissue, so time matters as much as temperature. At 24 hours it is tender but still has some chew, a bit like a good flank steak. By 36 hours it is noticeably softer. At 48 hours you can cut it with a fork. Going much past 72 hours tends to make the texture soft and mealy, so I do not leave it in longer than that. Expect to lose more juice the hotter you cook it.

For a fall-apart version, try our sous vide shredded beef or sous vide barbacoa, which are both made with chuck.

Can You Sous Vide Frozen Chuck Roast?

The quick answer is, absolutely! Cooking frozen foods sous vide is an ultra convenient, safe way to prepare your protein. Just take the food directly from the fridge, repackage it (unless you know the bag is sous vide safe) and let the sous vide work its magic.

Generally the only thing you’ll need to adjust is the cook time. However, since we are already cooking the beef chuck roast sous vide for 48 hours there is no need to add on any additional time.

Best Way to Sear After Sous Vide

Searing is by far the most important step in cooking sous vide. If want your food to look like it is Michelin star quality, you are going to have to get a rich sear on it. Failing to do so will make your dinner guests wonder why they let you cook again.

If you want an amazing sear, you’ve got to:

1. Pat the meat completely dry with a paper towel
2. Season generously with salt or seasoning of your choice
3. Sear at extremely high temperatures.

At this point you want to determine the best searing method. For chuck roast, we suggest pan searing, grilling or using a searing torch. The trick is getting the pan, grill or torch extremely hot, then searing for 1 to 2 minutes on each side. This results in a quick, high-quality sear without overcooking the steak.

How much chuck roast per person

Plan on about ½ pound of raw chuck per person. Chuck loses a fair amount of liquid over a long cook, so a 3 lb roast serves 5 to 6 people. Buy a 4 lb roast if you want leftovers for sandwiches.

Making a quick jus from the bag

A 48-hour cook leaves a lot of beefy liquid in the bag. Pour it into a small saucepan and bring it to a boil, then strain out the grey foam that forms. Use it to deglaze the pan you seared the roast in, add a splash of red wine and a little beef stock, and reduce for a few minutes. Sliced mushrooms sautéed in the same pan make it a meal. The juices have only been heated to the bath temperature, so do boil them before serving.

Cooking ahead and leftovers

Chuck roast is a good make-ahead cook because it is already finished when it comes out of the bath. To chill it, put the sealed bag in ice water that is at least half ice. Baldwin’s cooling table gives about 3 hours for a roast 3 inches thick. Refrigerate it in the bag and use it within 3 to 4 days.

To reheat, put the bag back in a 136°F bath for 3 to 4 hours for a 3 inch roast, then sear as above. Sliced leftovers can be warmed through in the hot jus. They also make good sandwiches, hash and tacos. Serve the roast with sous vide mashed potatoes and glazed carrots for a Sunday dinner.

Special Equipment

Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.

The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.

12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 48 hours care-free.

Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.

Check out our full list of recommended gear here.

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Sous Vide Chuck Roast

Course Main Course

Cuisine American

Prep Time 5 minutes

Hands-On Cook Time 5 minutes

Sous Vide Time 2 days

Total Time 2 days 10 minutes

Servings 4 people

Ingredients

• 2-3 lb Chuck Roast
• 1 clove garlic, crushed
• Salt and pepper to taste

Instructions

Preparation

1. Set sous vide machine to 57.5C/136F.

2. Salt and pepper the chuck roast to taste. Put the roast in a freezer bag with crushed garlic, and remove the air through a vacuum sealer or the displacement method. Drop chuck roast in the bath for 48 hours.

Finishing

1. Remove bag from bath. Take chuck roast out of the bag, pat dry and season with salt and pepper to taste. Heat pan on high and add oil. Sear for 1 to 2 minutes on each side.

2. Slice and serve chuck roast with aus jus or your favorite sauce and enjoy!

FAQs

Q: How long should I sous vide chuck roast?
A: We cook it for 48 hours at 136°F / 58°C. You can serve it after 24 hours, but it will have more chew. Between 24 and 48 hours is the useful range for sliced chuck.

Q: What is the best temperature for sous vide chuck roast?
A: For sliced, rosy beef, 131°F to 136°F. For a pot roast texture, 155°F. For shredded beef, 165°F or higher.

Q: Can you overcook chuck roast in a sous vide?
A: It will not go grey or dry the way it does in an oven, but leave it in much longer than 72 hours and the texture turns soft and mealy.

Q: Is it safe to cook beef for 48 hours at 136°F?
A: Yes. Pathogens cannot multiply at that temperature and the long cook pasteurizes the meat. Keep the bath above 130°F the whole time, and use a lid or cover so the water level does not drop below the roast.

Q: Why is my sous vide chuck roast tough?
A: Most likely it did not cook long enough. At 24 hours chuck is still firm. Give it the full 48 hours, and slice it thinly across the grain.

Q: Do I have to sear it?
A: The meat is cooked and safe without searing, but it will look grey and taste flat. A hard sear in a very hot cast iron pan adds flavor and color in a couple of minutes.