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    Home » Sous Vide

    01/12/2023

    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 Show
    Why Sous Vide Chuck Roast Beef?
    Ingredients You’ll Need
    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?
    How to Reheat Leftover Sous Vide Chuck Roast
    Dipping Sauce for Sous Vide Roast Beef
    Best Sous Vide Chuck Roast Recipe

    Why Sous Vide Chuck Roast Beef?

    Sous vide cooking is the BEST way to make pot roast! When cooking tough cuts such as chuck roast or rump roast, the 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 prime rib, but at 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 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.

    Step 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.

    Step 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.

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

    Step 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.

    Step 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.

    Step 6: Make the gravy and serve: Pour the juices into a skillet, and 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 into 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, and 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 gravy. Some side dishes that I like to pair with include mashed potatoes, steamed broccoli and green beans.

    How to Reheat Leftover Sous Vide Chuck Roast

    For the best result, we recommend reheating the leftover chuck roast in the sous vide warm water bath.

    Heat up the water bath to the same temperature and cook for about 20 hours for a big piece. If your leftover is smaller, you can reduce the time accordingly.

    Dipping Sauce for Sous Vide Roast Beef

    A delicious dipping sauce will take your chuck roast to a new level! Some of our favorites are cilantro chimichurri, Beef Au Jus, Arby’s Horsey Sauce, and Garlic Parmesan Sauce.

    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 27 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 1 day
    Total Time: 1 day 10 minutes
    Servings: 4 people
    Author: Izzy
    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: Izzy
    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

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

    About Izzy

    I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.

    Reader Interactions

    Comments

    1. KP says

      March 07, 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 09, 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 06, 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 07, 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
      • Mike Hirsch says

        March 14, 2022 at 4:02 pm

        John, what temp did you smoke?

        Reply
    5. Kendra says

      August 08, 2020 at 12:12 am

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

      Reply
      • izzycooking says

        August 08, 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 03, 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
        • gregg says

          February 02, 2022 at 3:04 pm

          Quite a few of the sous-vide resources I’ve looked at says using fresh garlic in a sous-vide is to be avoided, due to bacterial issues. The recommendation is to use garlic powder, as the recipe ingredients call for.

          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
    10. james price says

      February 02, 2021 at 5:18 pm

      made this last night. i was amazed at how much it tasted like prime rib. will do this again. i cooked it at 135 for 24 hours perfect medium rare. for sure a game changer.

      Reply
      • izzycooking says

        February 02, 2021 at 7:08 pm

        James, glad you like you the recipe. Thanks for letting me know.

        Reply
    11. Linda says

      February 25, 2021 at 7:04 am

      5 stars
      I’m just starting out cooking with sous vide and haven’t had much look with chicken. I tried the recipe and I love it. My husband said it was the best chuck roast he has ever had.

      Reply
      • izzycooking says

        February 25, 2021 at 9:47 am

        Hi Linda, glad that you like the recipe. Thank for letting me know.

        Reply
    12. Sandra says

      February 26, 2021 at 2:43 pm

      5 stars
      Thanks for all the tips and information you provided in this recipe. My son ( a chef) recently told me that my Instant Pot has a sous vide “Ultra ” setting ( one should really read the instruction manual when one gets an appliance! )
      My first roast with your recipe done to medium rare for 24 hours was very nice but still a little “chewy”
      Great flavour though!
      My second try with your recipe is in progress right now and I am going to lengthen the time to 30 hours at my son’s suggestion to help break down the roasts connective tissue a little more for a hopefully more tender roast.

      Reply
      • izzycooking says

        February 27, 2021 at 1:34 pm

        Hi Sandra, thank you very much for sharing your experience. Let me know how your roast turns out with 30 hours of cooking. Which one do you like more?

        Reply
    13. Gayle Bradley says

      March 04, 2021 at 11:45 am

      What is the largest size roast you can do with sous vide.

      Reply
      • izzycooking says

        March 04, 2021 at 12:42 pm

        You can do any size roast you wish. If your roast is rather large, you’ll need to use a large vacuum-seal bag. Hope this helps.

        Reply
    14. WVCowboy says

      March 25, 2021 at 12:13 pm

      5 stars
      I’ve been around the block quite a few times, and this is the best pot roast I have ever eaten. My family thought so too. Also, the author of rhe recipe is to be commended. The procedure is clear, and covers all the “what if-s.”

      Reply
      • izzycooking says

        March 25, 2021 at 12:15 pm

        Great to hear that you and your family like this recipe. Thanks for the kind words!

        Reply
        • Marie says

          April 16, 2022 at 5:28 pm

          Hi Izzy,
          Want to use your recipe with a 4.5-5 lb roast. Will the temp and time be the same or should I cut the roast in half?
          Thanks!

          Reply
    15. Jerad Gales says

      April 16, 2021 at 6:26 pm

      What if you have a bone in roast. Does it really matter?

      Reply
      • Izzy says

        April 18, 2021 at 5:04 am

        Hi Jerad, just follow the same instructions. It doesn’t matter whether you are using bone-in or boneless roast. Izzy

        Reply
    16. Fred Bauer says

      April 29, 2021 at 7:30 am

      5 stars
      I love this recipe!

      May I suggest bubble wrap instead of foil to prevent evaporation? It floats. It insulates. You can easily cut out a notch for the sous vide circulator.

      Reply
      • Izzy says

        April 29, 2021 at 11:22 am

        Hi Fred, that’s a great idea. I think it will work better than foil, and will definitely try it out! Thanks, Izzy

        Reply
        • Fred Bauer says

          April 30, 2021 at 10:27 pm

          Thanks, again.

          Reply
    17. Dennis says

      May 21, 2021 at 3:22 am

      I use pingpong balls just throw in enough balls to cover the surface
      If you want to reposition the bag just reach in with tongs the ping pong balls will redistribute once your done. No fuss.

      Reply
      • Izzy says

        May 25, 2021 at 11:39 am

        Hi Dennis, using Pingpong balls is a great idea. I’ll try that out next time!

        Reply
    18. June says

      June 01, 2021 at 10:42 am

      5 stars
      This is absolutely the best roast and gravy I have ever eaten!!! Thank you!

      Reply
      • Izzy says

        June 02, 2021 at 2:37 pm

        Glad that you like the recipe. Thanks for letting me know.

        Reply
    19. Brian Lang says

      July 01, 2021 at 8:37 pm

      5 stars
      Amazing! Best chuck roast I’ve ever had without a doubt. The gravy was excellent too. It really did taste a lot like prime rib. Thank you for the clear instructions and amazing recipe!

      Reply
      • Izzy says

        July 04, 2021 at 9:43 am

        Hi Brian, glad to hear that your chuck tasted like a prime rib too. Thanks for letting me know.

        Reply
    20. Mikhail says

      July 02, 2021 at 3:35 pm

      Hi Izzy,
      Thanks for the recipe, I look forward to trying it on Monday!

      I’m surprised that nobody has asked this yet, but – do you need to reposition the roast halfway through the cooking time to ensure that the bottom of the roast (which presumably is in contact with the bottom of the pot and doesn’t have much water circulating below it) cooks evenly as well?

      Also, my biggest pot isn’t huge, and the 2.5 lb roast I’m going to use is long and narrow, so when I set it all up with the Anova and water on Monday there will only be an inch or two on either side of the roast at the roast’s longest point. In all other directions (in front of and behind and above the roast), there’s considerably more room. Should I worry about this? If the first roast turns out well, I plan to buy a big plastic tub to use in the future!

      Thanks so much!

      Sincerely,
      Mikhail

      Reply
      • Tom says

        January 25, 2022 at 9:19 pm

        Mikhail, as long as your roast is submerged all will be fine. Don’t worry about the bottom either, no flipping required. Another thing I love about souls vide is size doesn’t matter. No modifications needed when increasing or decreasing the size of the protein. Hope you enjoyed your first attempt.

        Reply
    21. Naomi says

      July 24, 2021 at 1:08 am

      5 stars
      Holy Christmas in July!!
      I have to admit I was skeptical because I had tried so many different recipes for a chuck roast that just did not hot the points. But being desperate and my husband having bought a sous vide system that I wasn’t 100 percent sure we needed I said ok let’s try this. I cooked it from frozen and followd the directions ( which I was glad specified frozen directions) and my husband and sons said it was the best meal I ever made!
      Still amazed and grateful I found this recipe. It’s been a long week and this dinner made my Friday wonderful!

      Reply
      • Izzy says

        July 25, 2021 at 7:10 pm

        Hi Naomi, I’m so glad to hear that your family likes the recipe. Thanks for letting me know. Happy holidays! Izzy

        Reply
    22. J Lam says

      August 19, 2021 at 1:00 pm

      Do you have any video tutorials on searing? Your sear looks perfect, dark and roasty in every corner. I don’t know how you do it. Could you share?

      Reply
      • [email protected] says

        October 02, 2021 at 5:34 pm

        Use a wok with olive oil and butter at a fairly high temperature say 10 on a scale of 12. I use my long handled BBQ tongs and move the meat around the wok tilting sometimes also helps.

        Reply
    23. Farmerboy says

      August 21, 2021 at 8:29 pm

      5 stars
      Great very good and helpful hints, don’t do rosemary but I used McCormick roasted garlic and herbs didn’t make gravy as such but just used the au jus. I will keep this recipe close.

      Reply
      • Izzy says

        August 23, 2021 at 2:16 pm

        Glad that you like the recipe. Thanks for letting me know.

        Reply
    24. Randy says

      September 05, 2021 at 2:22 pm

      Couple of questions….I got a7lb waygu chuck roast and was wondering if it is worth cutting that factory sealed package open just to season it. also once the sous vide time is over, can you refrigerate it for a certain amount of time before you have to finish it

      Reply
    25. Bill says

      September 12, 2021 at 1:30 pm

      5 stars
      Question:
      Izzy, hello. I am curious why there is a such a spread in cooking times between this Chuck Roast recipe and your London Broil recipe. Chuck is 24-hours; London 6-hours. The London Broil I did at six hours was spot-on tender and juicy. What would happen if the Chuck Roast time was set to 6-ish hours? Why is the 24-hour time recommended? Thank you; this is the best Sous Vide site …period. –Bill

      Reply
      • Eric says

        September 24, 2021 at 11:22 pm

        5 stars
        Different cuts of beef have more or less connective tissue. I one cooked a sirloin for 18 hours to see what would happen. It was mushy!
        Tender cuts I run 130ish for 4-5 hours. The tougher ones go for much longer. This one I did for 32 hours to get the level of tenderness I was looking for.
        There are a ton of you tube videos explaining all that I’ve said.
        Once I went sous-vide, I never went back!

        Reply
    26. Stephen says

      September 22, 2021 at 6:22 pm

      5 stars
      I LOVED this recipe. I usually eat a ribeye every Wednesday with my roommate (we call it steak night). This recipe makes a chuck roast taste on par with a ribeye (for half the price). Could not be happier.

      Reply
    27. Nadine says

      November 03, 2021 at 7:01 pm

      5 stars
      This roast had a great flavor…the gravy made from it was the best I’ve ever eaten. The roast was not as tender as a crock pot roast (I don’t know how I’m going to cut it for soup). The flavor far outweighed the lack of shreddable roast!

      Reply
      • Kristin says

        December 23, 2021 at 12:01 pm

        If you want fall apart, shreddable roast you have to increase the temp to more like 160-170

        Reply
    28. James Faulkner says

      November 15, 2021 at 11:41 pm

      5 stars
      Wish I could vote higher then 5 stars! This is the first thing I made with my brand new Sous Vide – it was amazing! It makes me a believer that I now have my newest favourite kitchen gadget thanks to you. It’s unbelievable how tender and moist the Roast was, not to mention the gravy! To compliment dinner I used your Brussell Sprouts recipe, which had an incredible taste which I’ve never experienced before – so good! Thanks so much for your website, I’ve learned a lot!!

      Reply
    29. Bev Stach says

      December 08, 2021 at 11:44 pm

      5 stars
      Made this for dinner guests tonight and added mushrooms and onions to the gravy. What a hit. They thought it was prime rib. Awesome dish and excellent value meal. Superb!!!!

      Reply
    30. Mary says

      December 27, 2021 at 1:11 pm

      5 stars
      This was very good. I made it for our Christmas dinner. I used an English cut Roast which is a chuck roast. I removed the excess fat and the gristle, then tied and shaped the meat into a loaf that was about 3 1/2 to 4″ thick. I sous vided for 24 hours at 138 degrees. Then I seared as per the recipe. Many people asked me if it really truly tasted exactly like prime rib. The roast had the texture of prime rib but without the fat. It was not “shreddy” or stringy like chuck roast cooked in the slow cooker for pot roast or stew. Rather, the roast was smooth and tender and sliced exactly like roast beef or prime rib (i.e., you can slice super thin for sandwiches). As for the taste, it still had the basic underlying taste of chuck roast but much more flavorful than say, pot roast or stew but not exactly the taste of prime rib or filet mignon either. We can’t expect the taste of two entirely different cuts of beef to magically transform due to the cooking method, but it IS magically how the TEXTURE was transformed to something totally NOT resembling chuck roast! It was very good and my mom, (who hates pot roast and stew made with chuck roast) loved the sous vide chuck roast. She is 85 and only have about 16 teeth left and she found the roast super tender and delicious!

      Reply
    31. Adam says

      January 19, 2022 at 10:41 pm

      5 stars
      Wow! Amazingly tender and flavorful! Doing that again!

      Reply
    32. Lowey says

      January 30, 2022 at 7:18 am

      5 stars
      My first time trying the recipe was a winner. 28hrs at 159 degC produced a juicy piece of beef. It cuts like quality steak and has excellent flavour. Thanks for posting

      Reply
    33. Ken says

      February 19, 2022 at 5:54 pm

      First time trying this method of cooking a chuck roast. It turned out great! I’ll definitely do this again. So quick to prepare.

      Reply
    34. Amy says

      February 21, 2022 at 10:47 pm

      5 stars
      Great recipe. I have made it 3 times and it always turns out perfect. The gravy is really good and easy. Best thing I have made in the Sous vide. Thanks Izzy.

      Reply
    35. Stephen Smith says

      March 03, 2022 at 9:35 am

      My mother in law is coming for dinner this weekend, and Prime Rib (her favorite) is now like $17 a pound (thank you Joe Biden) but our local shoprite Butcher said he could get me an excellent 7-8 lb Chuck Roast. Any suggestions on something of that size, I’ll take some photos when done, have the fresh rosemary, and such for the seasoning, should I double that recipe. It is now thursday morning, and wanted to get this setup for a 24 hour cook.

      My friends did the last step on a charcoal grill (the sear) which he said was amazing, so am going to try that I think for the last step, since it is after all my mother inlaw. Serving with Baked Potato and Asparagus with Hollandaise Sauce. any other suggestions of what to do with that.

      Reply
      • Izzy says

        March 03, 2022 at 9:41 am

        Hi Stephen, do you have a vacuum seal bag that’s large enough to hold a 7-8 lb roast? If so, I would recommend cooking it for 36 hours. You can finish with grilling, and serve with potatoes and your favorite vegetables.

        Reply
      • Terrence Lynch says

        September 15, 2022 at 12:29 pm

        Hey, Steven.
        As this is a site about cooking with a sous vide cooker, perhaps you can refrain from snarky political comments. FYI: There are many factors that have led to inflation and high grocery prices. The president has little to no control of world wide gas and food prices.
        That being said, I’m glad you and your fellow Proud Boys enjoyed the roast.

        Reply
      • Winston says

        November 04, 2022 at 10:35 pm

        Yes Steve Smith, Biden caused the drought that caused the cattle herd liquidation that caused beef prices to rise.

        Reply
    36. Amy says

      March 06, 2022 at 9:15 pm

      5 stars
      Delicious! Made as directed (although forgot rosemary for first few hours and had to slip it in) and was tender, flavorful, and so easy. I made pot roast style vegetables as a side, still thinking of it more as a roast, but I should have treated it more like a prime rib. So good, will certainly make again!

      Reply
    37. Gabe says

      March 13, 2022 at 3:10 pm

      Flavor was excellent, sadly was still way too tough for my liking after 25 hours @ 136*. Maybe next time I’ll increase the time to 30 hours or so, I’d love to have it come out like all these wonderful comments describe! Wish mine was tender.

      Reply
    38. Jeff says

      March 21, 2022 at 12:08 am

      5 stars
      This recipe rocks. Solid. I didn’t do the gravy. I finished it by slathering olive oil on it then searing it in the gas-fired pizza oven, on a hot cast iron skillet. The olive oil and juices on the cutting board were a great dipping compliment prior to plating.

      Reply
    39. CC says

      May 09, 2022 at 10:26 pm

      Do you let the roast rest after cooking?

      Reply
      • Izzy says

        May 12, 2022 at 10:34 am

        Roast cooked with traditional method needs resting. You don’t need to rest the meat after sous vide cooking. Hope this helps. Izzy

        Reply
    40. BW says

      September 26, 2022 at 5:08 pm

      5 stars
      Excellent texture and flavor. Will be making this again.

      Reply

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