Sous Vide Chuck Roast

There’s loads of roast prejudice out there, prob’ly stemming from the tough, overcooked, dry-seeming “pot roasts” we were forced to eat as children. Sous Vide method will erase this prejudice from your minds with both tender and moist results from the lowliest of roasts: the chuck.

Equipment is no longer expensive or hard to obtain. My unit retails for less than $50 and is used with a home-insulated 8 quart stock pot (with worn-out teflon hardcoat interior) sitting on a silicone hot pad. I added an o-ring between the upper body and lower shroud to tighten-up the fit and prevent the stirring impeller from ticking against the shroud interior. Now it works great.

I’d already tried a Sous Vide Sirloin Tip and posted here. Chuck seemed the ultimate test with more fat and connective tissue to deal with. Rubbed a 2.7 pound Hay Creek chuck roast with 2 tsp salt, a tsp each of rosemary and thyme, and placed 6 cloves garlic around the roast in a gallon ziplock freezer bag. Placed partially closed bag vertically in pot and sucked out air via a small diameter tube (assisted by water pressure) while closing zipper. Set unit for 135 deg F with a target time of 24 to 36 hours. Removed after 26 hours, drained juices for gravy, and seared exterior of roast using cast iron skillet in 500 deg F oven for 8 minutes with one turn.

Incredibly moist, tender outcome. Still some fat and cartilage present at this cook time but bulk of roast so tender it could be used cold thin-sliced for sandwich cuts. Juices rich and make a highly savory gravy.