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Sous Vide Chuck Roast

by Matt Kennard

142F for 18 to 24 hours. A cheap braising cut that comes out sliceable and medium-rare, like a roast three times the price.

Serves
6
Active
20 min
Bath time
18-24 hours
Total
18-24 hr
Bath temp
142°F / 61.1°C
Sous vide SearedBeefDinner

Ingredients

6

Method

  1. Heat 142F

    Set the water bath to 142F and let it come up to temperature.

  2. Prep sealed

    Bag it plain -- no seasoning, no oil. Vacuum seal, or use a zip bag and the water displacement method.

  3. Heat 18-24 hours · collagen broken down, still medium-rare

    Cook for 18 to 24 hours. Cover the bath or top it up; that much time evaporates a lot of water.

  4. Rest completely dry

    Take it out, open the bag and pat it completely dry. Dry is the whole game: wet meat steams instead of searing.

  5. Prep seasoned

    Season now -- salt, pepper and garlic powder as the base, plus whatever else the cook calls for.

  6. Sear every face coloured

    Sear hot and fast. It is a big surface -- get the pan or the grill properly hot and work one face at a time.

  7. Rest 10 min · rested

    Rest 10 minutes, then slice across the grain. The grain changes direction in a chuck roast, so look before each cut.

If it's not right

What you seeWhyWhat to do
Chewy Not long enough. Time does the tenderizing at this temperature, not heat. Give it the full 18 hours at least.
Falling apart Too long, or the bath ran hot. Check the circulator against an instant-read.
Grey all the way through The sear went too far on a roast that was already done. Hotter pan, much shorter sear.

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