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December 4, 2020

Sous Vide Chuck Roast and Gravy

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Sous Vide Chuck Roast is incredibly flavorful, tender and juicy, unlike the pot roast cooked the traditional way. This 24-hour sous vide recipe transforms the cheap tough cut of a chuck roast, bottom round roast, or rump roast into the most delicious beef roast that rivals the expensive prime rib. Oh my, it’s totally a game-changer!

Sous Vide Chuck Roast is incredibly flavorful, tender and juicy, unlike the pot roast cooked the traditional way. Sous vide method transforms the cheap tough cut of a chuck roast into the most delicious beef roast that rivals the expensive prime rib. Oh my, it’s a game-changer! #SousVideChuckRoast

Featured on 36 Best Sous Vide Recipes

Table of Contents

  • Why Sous Vide Chuck Roast?
  • How to Make Sous Vide Chuck Roast
  • Pro Tips for the Best Sous Vide Chuck Roast
  • What Temperature to Sous Vide Chuck Roast?
  • How Long Do I Sous Vide Chuck Roast?
  • Gravy Adds Great Flavor to the Roast
  • Can I Sous Vide Frozen Chuck Roast?
  • How to Serve Sous Vide Chuck Roast?
  • Best Sous Vide Chuck Roast Recipe

Why Sous Vide Chuck Roast?

Sous vide cooking is the BEST way to make pot roast! When cooking tough cuts such as chuck roast or rump roast, oven or slow cooker method braises the meat for a long time when the roast is completely well-done. Sous vide allows you to evenly cook these tough cuts to rare or medium-rare with the precise temperate you set.

The best part? Sous vide chuck roast tastes just like a prime rib, but with a fraction of the cost! It turns a tough cut into the melt-in-your-mouth tender meat. It’s like magic, and you got to try it!

Sous vide means ‘under vacuum’ in French. It’s a cooking technique where foods are vacuum-sealed in a bag, and then cooked for a long time to a precise temperature in a warm water bath. The food never cooks past the set temperature. 

Sous vide chuck roast cut into slices on a cutting board.

Ingredients You’ll Need

  • Chuck Roast: Our top pick is a boneless beef chuck roast, which is from the shoulder of the cow with outstanding marbling. You can also use rump roast or bottom round roast.
  • Olive Oil: Regular olive oil works great for this recipe.
  • Garlic Powder: It adds complexity and deep rich flavor. You can also use minced fresh garlic.
  • Rosemary: Adds a smoky, flavorful boost to the seasoning. I used fresh rosemary and chopped it into small pieces, but you can use dried ones.
  • Sugar: You can use granulated or brown sugar.
  • Salt: I used Kosher salt, but you can use regular salt or sea salt.
  • Pepper: Freshly ground black pepper works the best.
  • For the gravy: You’ll need cornstarch, water, salt, and pepper.

How to Make Sous Vide Chuck Roast

Sous vide pot roast is really easy: it takes just a few minutes to season and seal the meat, and then the sous vide machine will do most of the work!

Sous Vide Chuck Roast recipe: step 1 and 2 photos.

1. Make chuck roast seasoning: I like simple seasoning with salt, pepper, garlic powder, sugar, and rosemary. Rub the olive oil and the seasoning mixture all around your roast. The key is to season generously to bring out the best flavor of your roast.

2. Vacuum seal the roast: If you use a zip-loc bag, add in the seasoned roast, seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag

Sous Vide Chuck Roast Recipe: step 3 and 4 photos.

3. Place the roast in the water bath: Place the vacuum-sealed bag in a sous vide warm water bath.

4. Sou vide cook the roast: Cover the pot with aluminum foil and cook at 136 °F (58°C) for 24 hours. (The aluminum foil will minimize water evaporation.)

Sous Vide Chuck Roast Recipe: Step 5 and 6 Photos.

5. Finish with a quick sear: Remove the roast from the bag, and pat dry with paper towels. Add the roast to a hot skillet, quickly crisping the outside for about 1 minute per side.

6. Make the gravy and serve: Pour the juices to a skillet, add cornstarch, salt, and pepper. Simmer for about 5 minutes to thicken the juice into a delicious gravy. Slice the roast against the grain and drizzle with the gravy. 

Pro Tips for the Best Sous Vide Chuck Roast

  • What kind of roast should I buy? For this recipe, my favorite cut is beef chuck roast. Other popular choices include shoulder roast, round roast, rump roast and briskets.
  • How to seal a bag without a vacuum sealer? If you don’t have a vacuum sealer you can use a zip-loc bag which is safe for sous vide cooking. The trick to vacuum-seal the bag is called the “water displacement method”: just place the seasoned chuck roast in the bag, and seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag. 
  • Check the water level from time to time, and add more water if necessary.

Note that you’ll need to cook the meat in the water bath for a long time. To avoid the seams of the zip-lock bag from popping open, make sure the seams are above water during cooking while the meat is completely submerged in the water.

What Temperature to Sous Vide Chuck Roast?

To make sous vide pot roast taste like a prime rib, we cook it to 136 °F (58°C) for medium-rare. If you prefer to have the same texture as the traditional fall-apart roast that you can shred, set the temperature to 170ºF (76ºC). For different levels of doneness, follow the chart below:

Sous Vide Chuck Roast TemperatureDoneness
125 °F / 52 °CRare
136 °F / 58 °CMedium-rare
145 °F / 63 °CMedium
160 °F / 71 °C+Well-done

How Long Do I Sous Vide Chuck Roast?

Chuck roast is a tough cut that requires a long cooking time. I cooked mine for 24 hours, but you can cook yours anywhere between 20 to 30 hours. If you cook your chuck roast from frozen, the cooking time is the same. 

Gravy Adds Great Flavor to the Roast

Don’t throw away the flavorful juices that come out from the meat! We can turn them into the most delicious gravy that you can drizzle over everything.

To make the gravy, place a skillet on medium-high heat, and pour the juices and browned drippings to the skillet. When it’s bubbly, add the mixture of 1 tablespoon of cornstarch and 2 tablespoons of water on top, and stir frequently. Simmer for about 5 minutes or until the gravy is thickened. Season with salt, pepper to taste if necessary.

This gravy is the finishing touch that pulls everything all together. It completely takes the taste of your pot roast to the next level!

Sous vide chuck roast served with mashed potatoes and green beans on a white plate, and drizzled with the gravy.

Can I Sous Vide Frozen Chuck Roast?

Yes! One of the great things about this recipe is that you can sous vide cook the roast from frozen directly. The instructions and cooking time are the same as the fresh chuck roast.

How to Serve Sous Vide Chuck Roast?

Using a sharp carving knife, slice the roast across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick. Serve with the gravy. Some side dishes that I like to pair with include mashed potatoes, steamed broccoli and green beans.

If You Like This Recipe Try Out These Sous Vide Recipes

  • Sous Vide short ribs are fall-off-the-bone tender and unbelievably easy to make. Sous vide method is a perfect way to cook tough cuts such as beef ribs to the precise temperature you set, making the meat super tender.
    Sous Vide Short Ribs
  • Sous Vide London Broil is the best way to cook the lean but budget-friendly top round steak, turning it to a tender and flavorful dinner! Marinated with balsamic and honey based sauce, and sous vide cooked to juicy perfection by controlling the temperature precisely, then finished in the skillet for a beautiful brown crust! #SousVideLondonBroil #SousVideTopRound
    Sous Vide London Broil
  • Crispy Sous Vide Carnitas are SO moist and tender on the inside and crispy on the edges. Sous vide method is a foolproof and no-fuss way to cook the Mexican pulled pork to the perfect texture, as you can set the temperature precisely to your preferred doneness. There is no chance of overcooking. It’s completely a game-changer! #SousVideCarnitas
    Sous Vide Carnitas
  • Sous Vide Flat Iron Steak is an easy and foolproof recipe to cook this affordable cut, delivering intense beef flavor with very tender texture. Cooking it at a precise temperature in the sous vide water bath and finishing with a quick pan sear produce the best result. #SousVideFlatIronSteak #SousVideFlatIron
    Sous Vide Flat Iron Steak

If you tried this recipe, let me know how your Sous Vide Chuck Roast turns out in the comments below!

Sous Vide Chuck Roast is incredibly flavorful, tender and juicy, unlike the pot roast cooked the traditional way. Sous vide method transforms the cheap tough cut of a chuck roast into the most delicious beef roast that rivals the expensive prime rib. Oh my, it’s a game-changer!

Best Sous Vide Chuck Roast Recipe

Sous Vide Chuck Roast is incredibly flavorful, tender and juicy, unlike the pot roast cooked the traditional way. Sous vide method transforms the cheap tough cut of a chuck roast into the most delicious beef roast that rivals the expensive prime rib. Oh my, it’s a game-changer!
5 from 6 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 day
Total Time: 1 day 10 minutes
Servings: 4 people
Calories: 696kcal

Ingredients 

For the Roast:

  • 3 lbs chuck roast or rump roast
  • 1 ½ teaspoons kosher salt or 1 teaspoon regular salt
  • 1 ½ teaspoons fresh ground black pepper
  • 2 teaspoons sugar
  • 1 tablespoon garlic powder
  • 2 teaspoons fresh rosemary chopped
  • 2 tablespoons olive oil or softened unsalted butter

For the Gravy

  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • salt and pepper to taste

Instructions 

  • Preheat the Sous Vide Machine: Add water to the sous vide container or a large pot; set the Sous Vide Precision Cooker to 136°F (58°C).
  • Season the Roast: Rub the roast on all sides with 1 tablespoon of olive oil.
  • In a small mixing bowl, whisk together garlic powder, chopped rosemary, sugar, salt, and pepper.
  • Rub the roast on all sides with the seasoning mixture.
  • Vacuum-seal the Roast: Vacuum seal it using “water displacement” technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.
  • Sous Vide Cook the Roast: Cook the chuck roast in the warm water bath for 24 hours. Arrange the bag so that meat is completely submerged in the water. If you use zip-lock bag, make sure the seam stays above the water.
  • Cover with several pieces of aluminum foil, which will minimize water evaporation.
  • When the timer goes off, remove the bag from the water bath. Don’t throw away the juices in the bag as we’ll use them to make the gravy.
  • Sear the Roast: Remove the roast from the bag. Pat dry the surface thoroughly with paper towels. Place a skillet on medium-high, add 1 tablespoon of olive oil. Once hot, add the roast. Sear each side for about 1 minute or until nicely browned. Remove from the heat immediately.

Making the Gravy

  • In a small bowl, whisk together cornstarch and water.
  • Place a skillet on the stove on medium-high heat, and pour the juices and browned drippings to the skillet. When it’s bubbly, add the cornstarch mixture, and stir with a wire whisk. Simmer for about 5 minutes or until the gravy is thickened. Season with salt, pepper if necessary.
  • Slice the roast against the grain using a sharp carving knife (making the slices about 1/2-inch to 3/4-inch thick). Serve with the gravy.

Equipment

Anova Sous Vide Cooker
Sous Vide Cooker
Zip-loc Bags
Kitchen Tongs
Cast-Iron Skillet

Notes

  • This recipe produces a pot roast that tastes like a tender prime rib. If you prefer the traditional pot roast texture, set the temperature to 170ºF (76ºC).
  • If your roast is frozen, you don’t need to thaw them ahead of time. The cooking time for the frozen roast is the same in the sous vide machine.

Nutrition

Calories: 696kcal | Carbohydrates: 5g | Protein: 66g | Fat: 46g | Saturated Fat: 18g | Cholesterol: 235mg | Sodium: 1150mg | Potassium: 1153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 44IU | Calcium: 58mg | Iron: 7mg
Author: izzycooking
Course: Dinner, Main Course
Cuisine: French
Keyword: Sous Vide Chuck Roast, Sous Vide Pot Roast
Tried this recipe?Follow or tag us on Pinterest @izzycooking
Sous Vide Chuck Roast is incredibly flavorful, tender and juicy, unlike the pot roast cooked the traditional way. Sous vide method transforms the cheap tough cut of a chuck roast into the most delicious beef roast that rivals the expensive prime rib. Oh my, it’s a game-changer! #SousVideChuckRoast #SousVidePotRoast #SousVideBeefRoast

Editor note: Originally published Nov 27, 2019 and updated Dec 4, 2020.

Filed Under: Dinner, Sous Vide Tagged With: chuck roast, cornstarch, garlic powder, olive oil, pepper, rosemary, salt, water

Reader Interactions

Comments

  1. KP says

    March 7, 2020 at 11:33 pm

    5 stars
    Tried this and it was very good. I wanted my chuck roast a bit more done, so I cooked at 155 degrees for the 24 hours. Very tender and mildly tasteful. Texture was like prime rib. Hubs really liked it, too – went for a second serving. Thanks for sharing the recipe. I’m new to the sous vide style.

    Reply
    • izzycooking says

      March 9, 2020 at 6:18 pm

      So happy to hear that! Thanks for letting me know!

      Reply
      • Aaron Pearce says

        September 15, 2020 at 4:31 pm

        5 stars
        Absolutely rediculous. Most delish.
        Sour cream mixed w/horseradish sauce on the side for dipping. Paired with
        Mashed potatoes and green beans,
        A true grandma slapper.

        Reply
        • izzycooking says

          September 16, 2020 at 11:02 am

          Hi Aaro, glad that you like the recipe. Thanks for sharing your experience. Izzy

          Reply
  2. SDD says

    April 6, 2020 at 6:02 pm

    Absolutely amazing I was really hoping it would work and it did. I’m such a huge fan of prime rib but I only splurge on vacation so now I guess I can afford to eat like I’m on vacation everyday now!

    Reply
    • izzycooking says

      April 7, 2020 at 3:03 pm

      Great to hear that it turned out well. Thanks for letting me know!

      Reply
  3. Jennifer says

    May 24, 2020 at 12:41 pm

    I purchased two roasts that are 1lb 6 ounces a piece instead of one large one. Would this effect the cook time or do I just follow the recipe as is? Thanks!

    Reply
    • izzycooking says

      May 25, 2020 at 10:02 am

      Hi Jennifer, the recipe works for the smaller pieces as well. So you can just follow the recipe. Let me know how it goes.

      Reply
      • Bill says

        January 15, 2021 at 3:43 am

        Hi, I’m waiting for my cooker to be delivered and found this recipe for my first attempt.. As a single person, I would anticipate cooking 1 piece of beef about this size (1.5 lb) versus the whole 3 lb as mentioned in the recipe.

        Since the mass will be different, would you suggest modifying the amount of time to cook, or other suggestions?

        Thank you for any suggestions. Your recipe and photos look great!

        -Bill

        Reply
        • izzycooking says

          January 15, 2021 at 10:14 am

          Hi Bill, great to hear that you’re getting a sous vide machine. The long cook time is to tenderize the meat, so the cook time remains the same for the smaller size roast. Hope this helps. Izzy

          Reply
  4. John W. says

    July 14, 2020 at 12:31 am

    5 stars
    I tried this, but cooked at 136° for 48 hours. Then, instead of finishing in a skillet, finished in a smoker for 2 hrs. Mind blown. Was like some of the best prime rib ever. Can’t wait to make it again!

    Reply
    • izzycooking says

      July 14, 2020 at 12:22 pm

      Hi John, great to hear that, and thanks for sharing your tips!

      Reply
  5. Kendra says

    August 8, 2020 at 12:12 am

    What if I dont habe a sous cooker can u use a crockpot?

    Reply
    • izzycooking says

      August 8, 2020 at 11:39 am

      Hi Kendra, you can use crockpot for cooking a chuck roast, but the texture will be different and it won’t be as tender.

      Reply
  6. Peg says

    September 12, 2020 at 5:45 am

    5 stars
    Loved it! The flavor was out of this world. My only problem was the leftovers. Reheating them turned them into boring well-done pieces of meat. I think maybe I need to think about re-heating sous vide, or making one serving at a time, as I am cooking for one.

    Reply
    • izzycooking says

      September 15, 2020 at 11:32 am

      Hi Peg, you can re-heat using sous vide machine too. Set the same temperature, and sous vide until the center has cooked through.

      Reply
  7. PDub says

    September 13, 2020 at 6:46 pm

    5 stars
    Wonderful! I can’t believe how tender and perfect a horrible cut off meat turned out! My husband actually perked up and hummed after the first bite.

    Reply
    • izzycooking says

      September 15, 2020 at 11:30 am

      Glad to hear that you like the recipe. Thank you very much for letting me know. Izzy

      Reply
  8. MaryKay says

    December 30, 2020 at 9:39 pm

    Any concerns about bacterial growth with low temp for such a long period of time?

    Reply
    • izzycooking says

      January 3, 2021 at 5:39 am

      It’s completely safe to eat your chuck roast using this recipe. Pasteurization is based on both the temp and time at that temp. Most bacteria do not live above 120°F. So after cooking at 136 °F for 24 hours, it’s safe to eat your beef.

      Reply
  9. Lori says

    January 11, 2021 at 8:06 pm

    5 stars
    I have tried this recipe at several temps and times. For me, 147 for 39ish hours is perfect. I have used my Sous vide almost exclusively to cook all of our meat. It is a serious game changer.

    Reply
    • izzycooking says

      January 12, 2021 at 4:53 am

      Hi Lori, glad you like the recipe. Thanks for sharing your experience!

      Reply

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