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Sous Vide Chuck Roast!

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Decided to do a Sous Vide Chuck Roast!  I had the wife grab one on sale last week..:)
Did this one at 133 for 60 hours... As always, Naked (no seasoning in the bag).  The next one I will do is going to be 131 for 72hr)! Took it out, drained the juice into a small pot and brought it to a boil.  I then strained then boiled juice through a coffee filter and seasoned with salt and pepper.  For the meat, I torched it, then sprinkled with a homemade rub I like to use on Prime Rib
Rub Recipe:
2 tablespoon fennel seed
2 tablespoon whole coriander seed
3 tablespoon granulated garlic
1/2 tablespoon minced fresh garlic
1 tablespoon caraway seed
1 tablespoon black peppercorns
2 tablespoon coarse sea salt
Note, you don't need to go crazy with the rub.  I then finished the protein in the broiler at 400 for 10 mins!
Pretty damn good!

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Very nice!  This has become my favorite cut of beef.  I season mine with Montreal Steak seasoning and pre-sear in cast iron, then into the bag with fresh rosemary and thyme 132 degrees, 72 hours, remove, dry and sear again, remove meat, add bag juices and herbs, reduce briefly with red wine, pour reduction over meat, eat without a spoken word, just occasional soft moans...


Texture of the best tenderloin ever, but MUCH beefier flavor.

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     Raw and seasoned.


Last summer was the last chuck I SVd.  Two were cooked at 140°F for 30 hours and they were pretty darn good.  There was a soup bowl of jus available for those who wanted it over their beef.  The remainder could've been made into sauce.  I didn't feel the need to sear them, they were plenty dark and looked appetizing.


Here's the downside to that cook—the beef came out of the water oven at 140°.  It was sliced and served family style under a ceiling fan gently blowing down.  It was soon much cooler than 140°, cooler than I care to eat.  My guests didn't comment on it, but I think they were too polite to do so.


How do you sous-vide users keep food at the table at a good serving temperature?  Do you employ some type of hot plate or chafing dish?

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I do these at lower temps, but my last step is always a fast sear in a 550 degree oven or on the grill.  That heats it up.


When I have guests, I heat up the dinner plates before serving - either using the dishwasher, oven warming drawer etc.  I've found that having a "hot" protein to me isn't as important as having a very warm plate to put it on and hot gravy.  

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