Sous Vide Chuck Roast

Tender, juicy beef chuck roast slow-cooked in a temperature-controlled water bath, then reverse-seared for a beautiful crust.

Prep: 30

Cook: 36 10

Dry Brine (Optional) 8

Total: 44 40

Yield:8 servings

1 large boneless chuck roast 3-4 pounds, unseasoned
seasoning salt store-bought or homemade; see Notes
1-2 tablespoons avocado oil or vegetable oil, or other oil with high smoke-point

Place 1 large boneless chuck roast on cutting board or sheet pan. Pat chuck roast completely dry on all sides with paper towels.
Liberally season chuck roast on all sides with seasoning salt, then place roast uncovered in refrigerator. Refrigerate seasoned roast overnight.

Fill large pot or other large, heat-resistant container with water. Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.
Insert sous vide immersion circulator in pot of water and set to 135° Fahrenheit, or other temperature as preferred. See Notes for temperature recommendations by desired doneness.
If Chuck Roast Was NOT Dry-Brined: Place 1 large boneless chuck roast on cutting board or sheet pan. Pat roast completely dry on all sides with paper towels, then liberally season roast with seasoning salt, making sure to cover all sides of roast.
Place seasoned chuck roast in large, sealable food-safe bag. Remove as much air as possible from bag using vacuum sealer or water displacement method (see Notes below), then seal bag completely.
Once water bath is preheated to desired temperature, place bag in water, making sure chuck roast is fully submerged. If needed, use sous vide sinker weights or silverware to weigh down bag and keep chuck roast completely submerged.
Sous vide chuck roast 36 hours, or at least 24 hours, but no more than 48 hours. See Notes.

Once chuck roast has cooked for desired length of time, add 1-2 tablespoons avocado oil to large cast-iron skillet. Use more oil as needed to cover bottom of skillet completely.
Place cast-iron skillet on stovetop over medium-high heat. Heat skillet 3 to 5 minutes or until skillet is scorching hot and smoking slightly.
While skillet preheats, carefully remove bag from water bath. Unseal bag and transfer chuck roast to large plate. Pat chuck roast completely dry on all sides with paper towels.
Once skillet is preheated, place chuck roast in skillet. Sear chuck roast on each side 45 seconds or until dark brown crust develops.

When all sides of chuck roast have been seared, transfer chuck roast to cutting board. Immediately slice chuck roast, cutting against grain of meat, then serve roast with desired sides.

Seasoning Salt: You can buy prepared seasoned salt at most grocery stores, or you can make your own seasoning blend at home. Most seasoning salts are a mixture of salt, finely ground pepper, herbs, and spices like paprika, turmeric, onion powder, and garlic powder. Some blends will also include sugar, cayenne, chili powder, or celery powder.
Seasoning Alternative: Instead of seasoning salt, you can season your chuck roast with sea salt (or kosher salt) and finely ground fresh black pepper.
Water Displacement Method: If you don't have a vacuum sealer, place the chuck roast in an appropriately-sized sealable food-safe bag. Seal the bag halfway, then slowly lower the bag into the preheated water bath. You should see the bag cling to the meat as the hot water forces the air out of the bag. When the chuck roast is fully submerged and all the air has been expelled from the bag, finish sealing the bag and continue with the recipe.
Cook Time: The chuck roast needs to sous vide a minimum of 24 hours, but no more than 48 hours max. I personally prefer to sous vide mine 36 hours.