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    Home » Recipes » Beef

    Sous Vide Shredded Beef Recipe

    Mar 11, 2020 · 19 Comments

    Sous vide shredded beef will send your taste buds straight to Flavortown. And we don’t say that lightly…

    Thanks to cooking sous vide, the days of dry shredded beef are over. Cooking the chuck roast sous vide takes away all the guess work, so you'll have tender, juicy beef every single time.

    sous vide shredded beef

    For this cook, we keep the seasoning real simple with salt and pepper to let the natural flavor of the beef shine. Then, we bake the roast low and slow until a nice crust has formed. Once it is done, we let it rest and then shred the delicious, succulent beef.

    At this point it's time to put together dreamy bbq shredded beef sandwiches, tacos or just about anything.

    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!

    Shredded Beef Time and Temperature

    Through loads of experimentation, we’ve found that cooking the chuck roast sous vide at 175F for 24 hours is the perfect combo. Leaving the roast in for 24 hours breaks down the connective tissue (collagen), which is the sweet spot for extremely juicy meat. Also, cooking the chuck roast at a temperature of 175F ensures the meat is tender and easily shreddable.

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

    sous vide shredded chuck roast

    Best Way to Sear Beef After Sous Vide

    Searing is the most critical step in the sous vide process. Getting a deep, rich sear can make your food look like it is Michelin star quality. Failing to do so will make your dinner guests wonder why they let you cook again.

    If you want to get an amazing sear on your roast, you’ve got to:

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

    shredded beef seared after sous vide

    First, pat the meat completely dry using paper towels. After the meat is dry, lightly brush the roast with olive oil then season generously with salt and pepper or a seasoning of choice. Note that brushing with olive oil is optional, but will allow the seasoning to stick to the meat better and results in a deeper sear. 

    At this point you want to determine the best searing method. For shredded beef, 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 roast.

    Special Equipment

    Sous Vide Machine – 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.

    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 24 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.

    Interested in more sous vide essentials? Check out our full list of recommended gear.

    sous vide shredded beef
    5 from 5 votes
    Print

    Sous Vide Shredded Beef Recipe

    Course Main Course
    Cuisine American
    Keyword bbq, beef, chuck roast, shredded, shredded beef, sous vide
    Prep Time 5 minutes
    Hands-On Cook Time 45 minutes
    Sous Vide Time 1 day
    Total Time 1 day 50 minutes
    Servings 6 people

    Ingredients

    • 1 3-5 lbs boneless chuck roast
    • Salt and pepper (or seasoning) to taste

    Instructions

    Preparation

    1. Set sous vide machine to 79.5C/175F.

    2. Lightly season the chuck roast with salt and pepper (or seasoning of your choice). Put the roast in a sous vide bag, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 24 hours.

    Finishing

    1. Remove bag from bath. Carefully take chuck roast out of the bag and pat dry with paper towels. Brush a thin layer of oil on the roast, and season the entire roast generously with salt and pepper.

    2. Heat up large skillet on high and add oil. Sear roast for 1 to 2 minutes on each side, until all edges are browned. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, shred the chuck roast using two forks. Use this delicious, juicy shredded beef in a bbq sandwich, tacos or anything else. Enjoy!

    « Perfect Sous Vide Chicken Thighs
    The Best Sous Vide Salmon Recipe »

    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

    Reader Interactions

    Comments

    1. Susan says

      April 05, 2020 at 10:54 am

      Wow didn't realize making shredded beef was so easy using a sous vide. Thanks for the recipe!

      Reply
    2. Jared Anions says

      April 14, 2020 at 10:18 am

      You specify 175F and 165F in the same paragraph... Which is it?

      Reply
      • Jason Veselak says

        April 14, 2020 at 10:21 am

        Apologies, that was a mistake. It should be 175F for 24 hours.

        Reply
    3. Lisa says

      April 30, 2020 at 5:28 am

      I just cooked one at 155 for 24 hours and it shredded just "OK". It was delicious with the au jus/bbq but it could have been more tender and juicy. I finished by searing with smoke for about 10 minutes. The connective tissue had given way but the fat had not rendered which is what I wanted. I can't wait to try 175 degrees to see the change it makes. BTW couldn't find a way to subscribe via a feedreader on your site.

      Reply
      • Jason Veselak says

        April 30, 2020 at 1:53 pm

        Finishing it with smoke and serving with au jus sounds delicious, I'll have to try that. Excited for you to try 175F, let me know when you do, I'd be curious to hear your thoughts on it. There is an opt-in at the top right of each recipe (you may have to scroll up). If you subscribe you'll get a free sous vide e-book!

        Reply
    4. Adam says

      May 03, 2020 at 10:17 am

      Did you remove finishing it in the oven as an option rather than searing,? Cooked this recipe about a month ago and it turned out amazing! I finished it in the oven and thought that was part of the suggestions.?

      Reply
      • Jason Veselak says

        May 03, 2020 at 4:17 pm

        I did remove it temporarily. I have finished in the oven many times and the results are always great, but some people were getting dry, tough beef with the oven. I'm not sure what was happening with their cooks, so I temporarily took that instruction down for now while I investigate.

        Reply
        • Netha says

          May 30, 2021 at 3:34 pm

          Did you ever determine whether it is best to finish by roasting in the oven, or searing on the stove?

          Reply
          • Jason Veselak says

            June 02, 2021 at 9:28 am

            Hi Netha, yes I've tested finishing the chuck roast by oven and by pan searing and found that the oven method results in a better crust. That being said, searing it on the stove is still a solid method if you want it done quicker! 🙂

            Reply
    5. DAVID MAUGER says

      December 05, 2020 at 4:29 pm

      Doing this today 6/12/20
      For dinner 7/12/20
      It is covered in light coating of oil to stick salt/Pepper mix.
      I will smoke it in my Camp Chef Woodwind for 3 hrs.
      Then 24hrs Sous Vide using one on my Anova circulators.
      Will post results.

      Reply
      • Jason Veselak says

        December 06, 2020 at 8:41 am

        Awesome, excited to see!

        Reply
        • DAVID says

          December 31, 2021 at 2:18 am

          It was Amazing...
          I forgot to take pics, sorry
          Definitely in my ' Go Too' recipes list.

          Reply
    6. Jul says

      October 18, 2022 at 1:03 pm

      Something to try with this recipe. I do this with my pulled pork as well.
      I vacuum pack the chuck roast (or pork butt) then cook for 24 hours. Once cooked; i put the bag in the freezer for a couple of days. (Pre-planning involved) I then take out the day of cooking and un wrap, rinse the fat/juice off the outside and give the meat a dry rub (while frozen) and throw in the oven to bake for 1 1/2-3 hours depending on the meat and size. Throwing it in the oven to finish frozen gives it a chance to defrost without destroying the juiciness of the roast and develops a great crust. Using a temperature probe is very handy for this.

      Reply
    7. J says

      December 15, 2022 at 10:18 am

      Could you use an already cooked eye of round roast with the Sous Vide method above and still get the shredding?

      Reply
      • Jason Veselak says

        December 19, 2022 at 8:05 am

        Hi J, sorry for the late response, have been traveling the past week. To be honest, I've never tried doing this so I can't give you a 100% accurate answer. But based on the science behind sous vide you should be able to achieve these results with an already-cooked piece.

        Reply
    8. Lee Stonum says

      June 27, 2023 at 9:34 am

      What are the directions to finish in the oven for the better crust?

      Reply
      • Jason Veselak says

        June 27, 2023 at 10:28 am

        Pat the beef completely dry, then put in the oven at 475F for 10-15 minutes or until you get your desired crust.

        Reply
    9. Wojciech says

      November 27, 2023 at 1:48 pm

      Hello, I have simply question. I’m from Poland and i want prepare this delicious dish for my guests at weekend. I’m using grams and kilos. Can you provide me what is mean 1 3 - 5 lbs? It’s 1.3 - 1.5 lbs ? Or 3 - 5 lbs. I will be grateful for your answer 🙂

      Reply
      • Jason Veselak says

        November 27, 2023 at 2:01 pm

        Hi there, thank you for reaching out! 3-5 lbs is correct. Hope you enjoy!

        Reply

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