Sous Vide Chuck Roast

This recipe for sous vide chuck roast will have you thinking you're eating prime rib, for a fraction of the cost! It's ready in just 3 hours.

– 2-3 lb chuck roast – 1 tbsp kosher salt – 2 tsp black pepper, freshly cracked – 2 tbsp ghee



Preheat water bath using immersion circulator to  135 degrees F.

Season the chuck roast liberally with salt and pepper – you may find you need more than the amounts listed.

Vacuum seal the chuck roast, or use another air removal method if you don't have a vacuum sealer.

Add the vacuum sealed chuck roast to the preheated water bath. Use sous vide magnets or a ceramic plate or bowl to keep the bag submerged. Cook for 3-5 hours.

When the roast is done, remove the roast from the sous vide bag and pat thoroughly dry with paper towels or a clean dish towel.

Preheat a cast iron skillet over high heat. When smoking, add the ghee, let melt, and then add the chuck roast. Sear on each side for 30-60 seconds until browned.

Let rest for a few minutes, then slice and serve. Serve with horseradish sauce and mashed potatoes.