If you're new to sous vide cooking, this Sous Vide Chuck Roast recipe is the perfect one to start with. It's an easy cooking method that results in tender and juicy roast. The sous vide method is one of the best options for cooking various cuts of beef.
When it comes to this type of cooking method, there is a sweet spot for finding the perfect cooking temperature and making sure that you have a vacuum seal bag to hold the cut of beef. The low temperature and slow cooking are imperative to helping the beef chuck roast be as tender and juicy as possible. One of my favorite things to do is to take a cheap cut of meat and use this cooking process to make it unbelievably delicious.
The biggest thing to remember when it comes to sous vide recipes is that having a vacuum sealer and proper sous vide bag is really important to creating the perfect sous vide bath. Using a vacuum bag is key so that none of the water gets into the bag, and it keeps that seal to cook the meat properly. Once you've used this method of cooking, you'll have such an appreciation for the longer time it takes to cook it because of the end result.
Be sure to check out my Sous Vide Short Ribs for another simple and easy way to get tender, cooked meat.
Chuck roast - You can use any cut of meat to sous vide, but using a chuck roast is a great option that will feed the whole family.
Mustard - Adds flavor. You can always try different flavors of mustard.
Brisket Rub - Using a dry rub that is mixed full of different ingredients is a super fast way to great an easy rub. Saves time and energy.
How to Make Sous Vide Chuck Roast
Step One: Coat the beef with the mustard. Add the seasoning to the roast. Apply all over the cut of beet.
Step Two: Place the beef into the vacuum-sealable bag, and seal.
Step Three: Sous vide at 135 degrees for 24 hours. You can safely leave it in the water bath for up to 48 hours.
Step Four: Let the chuck roast rest, then slice on a cutting board.
Expert Tip: For the best flavor quickly reverse sear the roast before slicing and serving.
Add different seasonings - You can season with black pepper, and garlic powder, or even add some fresh garlic cloves to the bag. You can easily change the flavor of any type of inexpensive cut of beef as well. However you want to season chuck roast, change it up each time. This is the easiest way to get a new flavor.
Why sous vide a chuck roast?
Sous vide cooking, an innovative culinary technique, engenders significant structural transformations within the connective tissue of a chuck roast. The process entails meticulously vacuum-sealing the meat and immersing it in a precisely controlled water bath for an extended period at relatively low temperatures. This controlled thermal environment allows for gradual collagen denaturation and enzymatic activity, leading to the breakdown of tough connective tissues into more tender gelatinous substances.
Specifically, sous vide cooking facilitates collagen's conversion into gelatin through two primary mechanisms: temperature regulation and time modulation. By maintaining a consistent temperature range between 55 to 65 degrees Celsius (130 to 150 degrees Fahrenheit), the meticulous control mitigates excessive heat-induced protein denaturation while promoting enzymatic activity responsible for breaking down collagen fibers. Protracted durations ranging from several hours to even days further optimize this transformation by allowing ample time for enzymatic processes to progressively degrade the connective tissue, rendering it more palatable and tender.
Consequently, as a result of sous vide cooking's precise temperature control and prolonged exposure, the connective tissue within a chuck roast undergoes a profound metamorphosis. Tough collagen fibers undergo denaturation and subsequent hydrolysis, yielding luscious gelatin that imbues the meat with enhanced tenderness and succulence. The meticulousness of this technique thus empowers chefs to transform an otherwise tough cut of meat into a delectable gastronomic experience.
Can I use any type of chuck roast for a sous vide recipe?
Yes, any type of chuck roast will work well with sous vide cooking.
Can you overcook a roast in sous vide?
The good thing about cooking a beef roast is that it's really forgiving, but you can actually have too long of a cook time and it will change the texture. Your goal when cooking the meat in sous vide water bath is to make it nice and tender. If you cook it longer for 24-36 hours, there is a chance that the meat will become mushy after a long cooking time.
Should I sear roast before sous vide?
Some people do a quick sear in a hot skillet before cooking the roast with the sous vide method. The high heat is used to give the meat a good sear and to help the flavors stick better during the cooking process. This doesn't have to be done, but it is done when people are cooking a steak sometimes.
Alternatively, you can use a reverse sear method and sear the chuck roast right before serving.
What should I serve with a beef roast?
When serving a delicious beef roast, there are several options for complementary side dishes. One classic choice is creamy Boursin mashed potatoes, which provide a smooth and comforting texture that pairs perfectly with the rich flavors of the roast. Roasted vegetables such as brown sugar honey glazed carrots, parsnips, and Brussels sprouts add a delightful crunch and earthiness to the meal.
For those seeking a lighter option, a fresh green salad with a tangy vinaigrette dressing can provide a refreshing contrast to the hearty beef. Additionally, dinner rolls or crusty bread can be served on the side to soak up any savory juices from the roast. Ultimately, the ideal accompaniments will vary based on personal preferences and dietary restrictions, but these suggestions offer a range of tasty options to enhance your beef roast dining experience.
Why is my sous vide steak rubbery?
If you notice that your juicy chuck roast has a rubbery portion to it, this is more than likely the fat portion of the roast. Because of the lower cooking temperature and the process, the fat tends to render a bit differently, which can result in a rubbery texture in certain parts potentially. If you come across that texture and you don't care for it, it's a good idea to just cut it out and move on.
Why is my meat floating in sous vide?
Once you place the roast in the water, you may notice that it is floating. This could be an indicator that there isn't an airtight seal and some of the air actually got into the bag, making it float. You really need the meat to be immersed in the water fully so that the water displacement method fully works in the best way that it can.
What is the ideal temperature and time to cook a chuck roast using sous vide?
For a tender and juicy result, cook your chuck roast at 135°F (57°C) for 24-48 hours.
Can I add vegetables or herbs to the bag alongside the chuck roast while sous viding?
You can. However, the vegetables might be overcooked by the time the beef is done. Adding herbs can infuse additional flavors into your chuck roast.
Is it safe to leave the chuck roast in the water bath longer than recommended?
While you can extend the cooking time slightly without causing harm, exceeding 48 hours may affect the texture of your meat negatively.
How do I know if my sous vide pot roast is done cooking?
Once your desired cooking time has elapsed, simply remove the meat from the water bath and pat it dry with a paper towel. Reverse sear, if desired. It's ready to serve!
Can I refrigerate or freeze my cooked sous vide roast beef leftovers?
Definitely! Sous vide-cooked meats retain their quality well when stored properly in refrigeration or freezer for future consumption.
- 2.25 lb chuck roast
- 1 tablespoon yellow mustard
- 2 tablespoon coffee brisket rub or dry rub of your choice
- Coat the chuck roast with the mustard and then cover with the dry rub.
- Vacuum seal in a plastic bag.
- Sous vide at 135 for 24 hours.
- Optional: Reverse sear the roast before slicing and serving.
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