Sous Vide Chuck Roast (Prime Rib Cheat)

Jump to:

• Why this recipe works
• Ingredients
• Step by step instructions
• How to make the gravy
• Expert tips
• Frequently Asked questions
• Leftover Ideas
• Make ahead instructions
• Freezing instructions
• Make it a meal
• More favorite sous vide beef recipes
• Recipe
• 💬 Comments

Why this recipe works

1. The sous vide yields the most tender and juicy results! Your chuck roast will never be tough or dry again and is almost just as good as any prime rib.
2. You can still get that browned and delicious crust by quickly searing the roast before serving!
3. It’s almost impossible to overcook your roast in the sous vide. While it gets softer the longer it cooks, you would need to leave it passed 48 hours for the roast to start falling apart. 
4. This recipe is ideal for meal prep. Since it has such a long cooking time, you can prepare the roast a day or two ahead of dinner. You can also store it vacuum sealed in the fridge for up to 5 days or in the freezer for up to 3 months!

Ingredients

The full list of ingredients can be found in the recipe card at the bottom of the post.

You’ll need a 3-4 pound chuck roast. I used boneless, but you can also use bone-in and add an extra 1-2 hours to the cook time. 

This cut of beef comes from the shoulder part of the cow and has a lot of marbling (or fat running through it). It's less expensive and usually tough, but it’s great for slow cooking methods as this breaks down the connective tissues and makes it tender and juicy.

For the gravy, you’ll need the juice left in the bag after you’ve cooked the chuck roast (the bag drippings), as well as flour, butter and salt.

I also add sherry to my gravy, but this is totally optional. You can use unsalted beef stock in place of the sherry, and you can also use it to thin out the gravy if it’s too thick. While store-bought stock is fine, for the best flavor and low salt, I normally make my own beef bone broth.

Step by step instructions

Step 1: Heat a sous vide water bath to 135°F degrees. Scroll down to see some other temperature options depending on your preference.

Step 4: Place in the water bath and cook for 24-36 hours. I cooked mine for about 26 hours and it still had a nice bite.

*The longer you cook it, the softer it will become.

Step 5: Remove the roast from the sous vide and place it in an ice bath if you don't plan on eating it right away. If you plan on serving it immediately, remove the beef from the bag and reserve the juices in a bowl.

Step 6: Use paper towels or a towel to pat the beef as dry as you can get it. This step helps it to brown quicker.

Step 7: Heat a large skillet or grill over high heat until smoking and brown the chuck roast for about 60-90 seconds per side, until a browned crust has formed. Be careful not to overcook!

Remove and set aside while making the gravy.

Temperature	Time	Doneness
130°F (54.5°C) to 140°F (60°C)	24-48 hours	Steak-like texture (sliceable)
141°F (60.5°C) to 152°F (66.5°C)	32-48 hours	Braised texture (pot roast)
153°F (67°C) to 165°F (74°C)	18-24 hours	Shredable, moisture
166°F (74.5°C) to 175°F (79.5°C)	12-18 hours	Shredable, drier texture

How to make the gravy

Step 2: Add the sherry and cook for another 30 seconds, stirring constantly.

Step 3: Slowly pour in the bag juice and bring to a simmer. *If the mixture is still too thick, add some unsalted or low sodium beef broth until a gravy consistency forms.

Step 4: Add any salt if needed (I did not need salt) and serve alongside the chuck roast.

Slice the roast and serve with the gravy.

And if you're looking for a great, frugal steak, try making this sous vide chuck steak!

Seasoning Options

While we use Montreal steak seasoning in this recipe, you can use any seasoning you like. Try some of these:

• Simple salt and cracked black pepper
• This Cajun seasoning is amazing
• Any BBQ rub
• Use this garam masala together with some salt for an Indian twist (it's super good on steak)

You can also serve this with a sauce instead of (or in addition to) the gravy:

• Cajun remoulade sauce
• Argentinian chimichurri
• BBQ sauce
• The horseradish sauce in this sous vide filet mignon recipe
• Red chimichurri
• Sauteed mushroom sauce

Expert tips

1. If cooking at a temperature below 130°F, do not cook longer than 2 ½ hours for food safety purposes.
2. If using a bone-in roast, add 1-2 hours to the cook time.
3. Removing the air from the bag is an important step to ensure the bag stays submerged. Weight it down or use sous vide magnets as needed.
4. You can cook the roast for up to 48 hours for an even more tender consistency. For longer cooks, ensure the water level stays high enough and air stays out of the bag to prevent bacteria from forming.
5. The skillet or grill should be incredibly hot before adding the beef so it sears quickly without overcooking.
6. Make sure you pat the roast dry the best you can to get the best sear.
7. Don't sear your roast for more than 60-90 seconds per side as it will overcook.
8. Omit the sherry in the gravy if you prefer and just substitute with unsalted beef stock.

Frequently Asked questions

Leftover Ideas

• Slice and use on sandwiches - try a warmed sous vide french dip or just a sliced beef sandwich
• Chops up and use to make tacos - serve with this Mexican tomatillo salsa
• Chop it up and use in this German beef stroganoff or this instant pot beef chili with bacon
• Use to make any kind of beef soup - try this Instant Pot pho, or this bun boe hue
• Make nachos, enchiladas or burritos

Make ahead instructions

You can cook the chuck roast in advance and store it in the fridge.

To do this, follow the recipe instructions up to the point of removing the roast from the water bath. Instead of opening the bag, place it in an ice bath for 10-15 minutes to let the temperature come down quickly. Keep the beef in the vacuum sealed bag and transfer it to the fridge to store for up to 5 days.

To reheat, place the bag of beef in a 135F degree water bath for about 10-15 minutes, or until warmed through. Sear and make the gravy as per the recipe instructions.

Freezing instructions

After the ice bath, transfer the vacuum sealed bag of beef to the freezer and store for up to 3 months.

To thaw, leave the bag of beef in the fridge overnight and then heat it in a 135F degree water bath for about 10-15 minutes, or until the roast is warmed. Sear and prepare the gravy as per the recipe instructions.

Make it a meal

• A classic roast dinner needs mashed potatoes and instant pot carrots.
• To change it up, add some mashed sweet potatoes or crockpot au gratin potatoes.
• We love some sautéed green beans or honey balsamic Brussels sprouts on the side.
• And for dessert, treat yourself to sous vide creme brûlée or air fryer cheesecake.

More favorite sous vide beef recipes

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