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–+ servings
24 Hour Roast Beef Sous Vide
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Sous vide chuck roast makes the most delicious sous vide roast beef turning an inexpensive cut of beef into a memorable meal.
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sous vide chuck roast
Prep Time10 minutes
Cook Time1 day
servings3 pounds

Ingredients

  • 1 3-4 pound (1.81 kg) chuck roast
  • salt
  • Black Pepper
  • 1 Tablespoon (1 Tablespoon) mayonaise

Instructions

  1. Preheat the Sous Vide circulator: Add enough water to the sous vide container or a large pot that the meat will be fully submerged; Set the temperature to your desired doneness, I like: 136°F (58°C).
  2. Pre-sear the roast - if you choose to pre sear the roast, see instructions above.
    1 3-4 pound (1.81 kg) chuck roast
  3. Add flavoring to the bag - if you are adding additional flavoring add it to the bag.
  4. Place the meat into the sous vide or freezer zip-top bag.
  5. Submerge the bag: using the 'water displacement' technique: close all but one corner of the bag and slowly lower the bag with the roast into the water bath. The pressure of the water will force out the air. close the zip-top bag.
  6. Sous Vide the Chuck Roast: Cook the chuck roast in the sous vide water bath for 24 hours.
  7. Finishing the roast: remove the bag from the water bath and reserve the purge, the liquid in the bag, for making a gravy or adding to sauces.
  8. to keep the mayonnaise from sliding off the roast before hitting the pan, chill the chuck roast in a water bath for about 10 minutes.
    1 Tablespoon mayonaise
  9. Remove the roast from the bag. Pat dry the surface thoroughly with paper towels.
  10. Lightly brush a thin coat of mayonnaise over the surface of the meat.
  11. Sear in a screaming hot cast-iron skillet on all sides for 1 minute to get a delicious crust.

Nutrition

Serving: 1 | Calories: 365kcal | Protein: 37g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 171mg

Notes

Should you add flavoring to the sous vide bag?
This is where your culinary creativity comes into play. You can be a purist and just go with salt and pepper, allowing the flavors of the beef to shine through. Or, you can take your sous vide roast beef to another level with additional flavors to enhance your meal.
Here are some suggestions if you are looking for inspiration:
  • a packet of au jus gravy powder
  • 2 teaspoons garlic powder, 1 tbsp rosemary, minced, ½ tbsp Worcestershire sauce, 1 tsp smoked paprika, ½ tsp mustard powder, ½ tsp onion powder
  • ¾ cup of dry red wine (Cabernet or Pinot Noir),2 cups of beef broth, 1 teaspoon of dried thyme, 1 tablespoon of Worcestershire sauce, 2 bay leaves
CourseSous Vide
CuisineFrench
Keywordsous vide chuck roast, sous vide roast
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