Description
A tender and flavorful sous vide chuck roast cooked low and slow to perfection, then seared for a beautiful crust and served with a rich pan gravy. This method transforms a tough cut into a melt-in-your-mouth meal ideal for family dinners.
Ingredients
Scale
Beef
- 3-4 pound boneless chuck roast
- 3 tablespoons steak seasoning
Gravy
- Bag drippings (juice left in the sous vide bag)
- 2 tablespoons unsalted butter
- 2 teaspoons flour
- 1 tablespoon sherry
- Beef stock (optional, use if gravy is too thick)
- Salt (to taste)
Instructions
- Prepare Sous Vide Bath: Heat a sous vide water bath to 135°F (57°C) for perfect medium-rare doneness.
- Season the Meat: Generously season the chuck roast with steak seasoning, ensuring even coverage on all sides.
- Bag the Roast: Place the seasoned chuck roast in a vacuum seal bag and remove all the air using a vacuum sealer or use the water displacement method.
- Cook Sous Vide: Submerge the sealed bag in the water bath and cook for 24 to 36 hours. Around 26 hours yields a roast with a nice bite while longer cooking results in a softer texture.
- Chill if Not Serving Immediately: Remove the bag from the water bath and place it in an ice bath if you don’t plan on eating right away to stop the cooking process.
- Prepare for Searing: When ready to serve, remove the beef from the bag, reserving the juices in a bowl. Pat the roast as dry as possible to ensure a quick and effective sear.
- Sear the Roast: Heat a large skillet or grill over high heat until smoking hot. Sear the chuck roast for 60-90 seconds per side until a brown crust forms, being careful not to overcook.
- Make the Gravy: Use the reserved bag juices to make a gravy by melting butter in the skillet, whisking in flour until smooth, then adding the juices and sherry. Add beef stock if needed to adjust thickness and season with salt to taste.
Notes
- This sous vide method is a no-fail, hands-off way to turn a tough chuck roast into a tender, flavorful meal perfect for Sunday dinners.
- Longer sous vide cooking times result in more tender meat.
- Patting meat dry before searing helps develop a better crust.
- Use beef stock to adjust gravies to your preferred consistency.
Nutrition
- Serving Size: 6 ounces
- Calories: 452 kcal
- Sugar: 1 g
- Sodium: 185 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 2 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 167 mg
