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Up close view of slices of chuck roast topped with gravy and chopped herbs.
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4.74 from 23 votes

Sous Vide Chuck Roast

Change up your classic pot roast with this Sous Vide Chuck Roast recipe! It’s a no-fail and hands-off way to turn a tough cut of beef into a tender meal that’s perfect for Sunday family dinner! 
Prep Time10 minutes
Cook Time1 day 12 hours
Total Time1 day 12 hours 10 minutes
Course: Dinner
Cuisine: American
Servings: 6 people
Calories: 452kcal
Author: Danielle Wolter

Ingredients

Instructions

  • Heat a sous vide water bath to 135°F (57°C).
  • Season the chuck roast with the steak seasoning.
  • Place the chuck roast in a vacuum seal bag and remove all the air. The water displacement method can also be used (see above in post).
  • Place in the water bath and cook for 24-36 hours. (I cooked for about 26 hours and it still had a nice bite. The longer you cook it, the softer it will become).
  • Remove from the sous vide and place 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.
  • Pat the beef as dry as you can get it before searing - this will help it brown quicker.
  • 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 it).
  • Remove and set aside while making the gravy.

Gravy:

  • Heat the butter and flour in a saucepan over medium heat until a paste forms. Cook for about 2-3 minutes, stirring constantly.
  • Add the sherry and cook another 30 seconds, stirring constantly.
  • Slowly pour in the bag juice and bring to a simmer. If the mixture is still too thick, add some unsalted/low sodium beef broth until a gravy consistency forms.
  • Taste and season with salt (if needed) and serve alongside the chuck roast.
  • Slice the roast and serve with the gravy.

Notes

  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.

Nutrition

Serving: 6ounces | Calories: 452kcal | Carbohydrates: 2g | Protein: 44g | Fat: 30g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 167mg | Sodium: 185mg | Potassium: 770mg | Fiber: 1g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 5mg