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+ servings
Sliced sous vide chuck roast with horseradish sauce and mashed potatoes on a white plate on yellow surface
4.72 stars from 14 reviews

Get the Recipe:

3 Hour Sous Vide Chuck Roast (Prime Rib Dupe)

Prep Time: 15 minutes
Cook Time: 3 hours
Yield: 6 people
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.

Ingredients
 

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

Instructions
 

  • 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.

Notes

  • 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.
Cuisine: American
Course: Dinner
Author: Chelsea Cole
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
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.