Sous Vide Chuck Roast

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 a tender and juicy roast. The sous vide method is one of the best options for cooking various cuts of beef. 

One of my favorite things about sous vide cooking is how it can turn an inexpensive cut of meat into something incredibly tender and juicy. The low temperature and long cooking time give a chuck roast plenty of time to become tender without drying out.

For sous vide recipes, the beef needs to be sealed well so water can't get into the bag while it cooks. I like to use a vacuum sealer and a proper sous vide bag to get a tight seal around the meat. It does take longer than most cooking methods, but once you taste the end result, you'll understand why the extra time is worth it.​

Be sure to check out my Sous Vide Short Ribs and Braised Chuck Roast for more simple ways to get tender, cooked meat. 

Ingredients

• 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. 
• Dry Rub - Using a dry rub that is mixed full of different ingredients is a super fast way to create 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. 

Variations 

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. 

For more great Sous Vide Recipes, try our Sous Vide Corned Beef, Sous Vide Pork Chops, and Sous Vide Pork Tenderloin.

Common Questions 

Why sous vide a chuck roast?

Sous vide works particularly well for chuck roast because it lets you tenderize a tough, inexpensive cut without cooking it until it has the traditional pot-roast texture.

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.

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!

Recipe

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