Sous Vide Chuck Roast – A Delicious & Easy Recipe (2024)

FAQs

What is the best temperature for chuck roast? ›

We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.

Chuck is a tougher meat overall, and because of that it needs to be cooked at a lower temperature for a longer time. Several hours is best at around 300 if you can manage it. The collagen needs to break down before it can become tender. It's the same as a pork shoulder or beef brisket.

There are a few different ways that you can season roast beef for a sous-vide. You could marinate the beef in your favorite marinade or rub, or you could just season it with salt and pepper before putting it into the bag. Some people also like to add fresh herbs, garlic, or other flavorings to the bag for extra flavor.

Most recipes call for cooking the roast between 12 to 48 hours in a water bath set between 130ºF to 145ºF. We recommend a time and temperature combination of 136ºF for 24 hours when you're cooking a beef roast sous vide.

A decent size chuck roast only runs you around $15 and is a much cheaper alternative to buying a whole brisket and the end result is very similar. I prefer to smoke the meats first, then place them in the sous vide until they are fall-apart tender. This also helps the smokiness permeate throughout the protein.

Generally, a pot roast is cooked to an internal temperature of around 195°F to 205°F (90-96°C) for the meat to become tender enough to effortlessly fall apart. A “slow oven “ works. That's often 325 F. You could even cook at 300 F or 275 F.

How do you tenderize chuck roast? Braising is the best way to tenderize chuck roast because it breaks down the fat into tender, juicy pieces. Learn more about how to braise meat.

Season the chuck roast with salt and pepper and your choice of seasonings. Place the roast in a sous vide cooking bag or a ziploc bag. Remove any extra air from the bag and seal tightly. Sous vide at 138 degrees for about 24 hours.

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

With lots of connective tissue (also known as collagen), these cuts can be tough if undercooked or hurried along in the cooking process. However, with slow-cooker pot roast, pressure cooker pot roast, or low-and-slow braised pot roast, the collagen breaks up for tender, succulent meat.

What tenderizes chuck roast? ›

Braise it in the oven, low and slow, or a slow-cooker. It will take hours, but you get a fall-apart roast that can be delicious, especially if you are braising it in a flavorful liquid. Think chili, for example, or a good stew base. The low and slow breaks down the collagen and makes the meat tender.

Coarse sea salt + black pepper– you salt your steak before you place it in the sous vide. Be sure you use both coarse salt and pepper rather than finely ground. Fresh herbs- we used a combination of rosemary, thyme, and oregano for this recipe. You can use one or all of these herbs.

Our preference is to place butter into the bag itself, rather than on top of the product. Butter added to the bag will help with air displacement, prevent things from sticking together and help to retain shape, and can also be used afterwards for a pan sauce. Butter also works really well for vegetable dishes.

So my preference, based on lots of sous vide cooking, is no pre-seasoning. Experiment: cook four boneless, skinless thighs in a sous vide bath at 165°F. Result: there was a bigger difference between the seasoned and unseasoned 3.5-hour thighs. The un-salted (beforehand) had a better texture than the pre-seasoned one.

You can also potentially overcook your meats when it comes to searing them before serving, especially if you're using a much thinner cut of meat. So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement.

With the oven at around 325 degrees, it's best to cook a roast for about one hour per pound. The above recipe is written for a 3-pound chuck roast and cooks for about three hours, or until fork tender. Use the one hour per pound rule as a guideline, then trust your senses when checking for doneness.

Although it's extremely hard to overcook/undercook using the sous vide method, It's not totally impossible. If you leave the bags in the water for too long, your steak, for example, may become overly tender (yes, there is such a thing!), start resembling roast, and lose its chewy bite after an extra couple of hours.

I cooked this 4½ inch roast straight from the freezer - which works great with sous vide, by the way - so I went with 8 hours. (After that, you could go another 4 hours or so without over-tenderizing the roast. Go with a maximum of 10 hours for a thawed roast, or 12 hours for a frozen roast.)