Sous Vide Chuck Roast – Tender, Juicy, and Perfectly Cooked

Transform a humble chuck roast into a tender, juicy masterpiece with the magic of sous vide. Perfectly cooked from edge to edge, this roast will have you rethinking beef forever.

Software (a.k.a. Ingredients)

1 boneless chuck roast approximately 3.5 pounds
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder

Procedure (a.k.a. The Magic)

Spice It Up
Mix the kosher salt, garlic powder, and onion powder in a small bowl. Give your chuck roast a massage worthy of a spa day, coating it evenly with the spice blend. Don’t skimp—you want flavor in every bite.
Bag It
Place the seasoned roast into a vacuum-seal bag and seal it tight. This is like tucking it in for a cozy 48-hour nap.
Into the Bath
Fill your sous vide setup with water and set the temperature to 133°F (56°C) for a perfectly medium-rare roast. Gently drop the sealed roast into the bath, ensuring it’s fully submerged. Now, walk away and let science do its thing for the next 48 hours.
Ice, Ice, Baby
After 48 hours, remove the roast from the water bath and immediately place it into an ice bath for a few minutes. This stops the cooking process and gets it ready for its big searing debut.
Sear the Star
Heat a heavy-bottomed skillet (cast iron is your best friend here) over high heat until it’s screaming hot. Add a drizzle of olive oil and carefully place the roast in the skillet. Press it down gently and let it sizzle until a deep, golden-brown crust forms—about 1-2 minutes per side. Pro tip: A steak weight or another skillet on top ensures great contact and an even crust.
Serve and Savor
Slice your roast against the grain and marvel at the edge-to-edge perfection. Serve with your favorite sides and watch jaws drop at the table.

Notes

This roast is perfect for a fancy dinner or meal prepping for the week.

If you prefer your beef more done, adjust the sous vide temperature: 138°F for medium or 145°F for medium-well. But don’t tell me you did that… I will judge.

Sous vide chuck roast might take time, but the payoff is tender, juicy, and unforgettable. Trust me—once you try this, you’ll never look at chuck roast the same way again!