🥩 What Makes This Recipe So Good
If you’ve struggled with cooking chuck roast in the past, this foolproof recipe is everything you need. The sous vide method gives you tender, juicy chuck roast, and the reverse-sear method finishes it off beautifully, creating a crisp, flavorful crust layer over its entire surface. If you’ve ever tried my reverse-sear filet mignon (AKA the BEST filet mignon ever!) then you already know exactly what I’m talking about! Sous vide chuck roast might seem intimidating, but it’s really SO easy. The majority of the cooking is completely hands-off since the sous vide does most of the work. All you really have to “worry” about is the reverse sear at the end, but if you can heat a skillet, you’ll be just fine. The exact seasoning is up to you, which means you can pair a sous vide chuck roast with basically any side. If you want to dress things up a little for a holiday dinner or a special occasion, try our best ever risotto, impressive fondant potatoes, or asparagus with garlic aioli. For a cozier, more casual weeknight meal, try roasted carrots and potatoes or mashed potatoes and sautéed broccoli.
👩🏼‍🍳 Chef’s Tips
To get a really beautiful, crisp crust on the outside of the chuck roast, you’ll want to dry it really well with paper towels. Don’t worry, the inside will still be nice and juicy. Removing the moisture just from the outer layer lets you get a perfect sear, locking in the internal moisture. Any time you cook something sous vide, whether it’s chuck roast or potatoes, it’s imperative that the food is 100% completely submerged in the water the entire time. If it’s not, it won’t cook evenly. You can buy sous vide sinker weights and clips, which you might want if you sous vide a lot. If you don’t, though, or just don’t want the extra tools and expense, you can use basically anything handy, as long as it’s waterproof and heat-resistant. The easiest option? Grab some silverware and attach it to the bag (literally you can just tape it to the outside) after you’ve sealed it up. When it’s time to reverse sear your sous vide chuck roast, I highly, highly recommend using a cast-iron skillet. They’re simply fantastic for high heat and really give you rich, even results. If you don’t have a cast-iron skillet, you can still get a great sear. You just need a large, heavy stainless steel skillet. Non-stick skillets don’t conduct the heat as well so you won’t get the same results.
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