Imagine cutting into a chuck roast so tender it practically falls apart with the lightest touch of your fork, bursting with rich, deep flavors that will make your taste buds dance with joy. This isn't just another roast recipe - it's a game-changing culinary technique that transforms an ordinary cut of meat into an extraordinary dining experience. Sous vide cooking might sound fancy, but we're about to show you how incredibly simple it is to create restaurant-quality meat right in your own kitchen!
Prep Time: 20 mins
Cook Time: 24 hrs
Total Time: 24 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 pounds chuck roast
- Salt
- Pepper
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 4 cloves garlic, minced
Instructions
- Pat the chuck roast dry with paper towels to remove excess moisture. Season generously on all sides with salt and freshly ground black pepper.
- Prepare your sous vide water bath by setting the immersion circulator to 135°F (57°C) for medium-rare, or 145°F (63°C) for medium doneness.
- Place the seasoned chuck roast into a large vacuum-seal or heavy-duty zip-lock bag. Add minced garlic and fresh rosemary sprigs to the bag.
- Drizzle olive oil over the roast inside the bag to help distribute seasonings and enhance flavor.
- Carefully seal the bag using a vacuum sealer, or use the water displacement method for zip-lock bags to remove all air.
- Gently lower the sealed bag into the preheated water bath, ensuring the meat is fully submerged.
- Cook the roast for 24 hours, maintaining a consistent water temperature. The long cooking time will help break down tough connective tissues.
- After 24 hours, carefully remove the bag from the water bath. Remove the roast from the bag and pat dry with paper towels.
- Optional: For a crispy exterior, heat a cast-iron skillet or grill pan to high heat. Add a tablespoon of oil and quickly sear the roast on all sides, about 1-2 minutes per side.
- Let the roast rest for 5-10 minutes before slicing against the grain.
- Serve hot, optionally garnishing with fresh rosemary and additional black pepper.
Tips
- Temperature Matters: Choose your doneness carefully - 135°F for medium-rare or 145°F for medium will dramatically impact the meat's texture and flavor.
- Patience is Key: The 24-hour cooking time might seem long, but it's crucial for breaking down tough connective tissues and creating incredibly tender meat.
- Sealing Technique: Use a vacuum sealer if possible, but the water displacement method works great for zip-lock bags. Ensure all air is removed to prevent uneven cooking.
- Searing is Optional but Recommended: The quick high-heat sear at the end adds a delicious crispy exterior that contrasts beautifully with the tender interior.
- Slicing Technique: Always slice against the grain to ensure maximum tenderness and easier chewing.
- Flavor Enhancement: Don't be afraid to experiment with additional herbs like thyme or add a splash of red wine to the bag for extra depth of flavor.
Nutrition Facts
Calories: 511kcal
Carbohydrates: 1g
Protein: 35g
Fat: 40g
Saturated Fat: 16g
Cholesterol: 140mg
