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.
- Ghee can be substituted for butter.
- To freeze this, freeze the roast after seasoning and vacuum sealing (before sous viding). This can be cooked from frozen.
Calories: 285kcal, Carbohydrates: 0.4g, Protein: 29g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 1285mg, Potassium: 511mg, Fiber: 0.2g, Sugar: 0.01g, Vitamin A: 23IU, Calcium: 29mg, Iron: 3mg