Oh la la, Sous Vide Chuck Roast! This food is typically savored on the chillier winter days and is an absolute stunner at family gatherings and holiday feasts! This Sous Vide Chuck Roast, lads and lasses, is not just a food, it’s an experience. Meltingly tender and highly flavorful, this roast is sure to become an instant favorite among your family and friends. Why would they love it, you ask? Well, you know how sometimes roasts can be tough and dry? Not this one! Believe me, the happiness you’ll see on the face of your loved ones after tasting this hearty dish is immeasurable! Now, put on your aprons, chefs, we���ve got a roast to make!
- Prep Time: 20 minutes
- Cook Time: 24-36 hours
- Total Time: 24-36 hours
- Servings: 6 servings
- Yield: One 3-4 pound roast
Without further ado, let’s delve into the realm of transfers, flavors, and punchy savories. Get ready for the delicious ride ahead!
Ingredients & Equipment You’ll Need
- 3-4 pounds of chuck roast
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
Equipment
- Sous vide machine
- Vacuum sealer w/ bag
- Large pot or container
- Sealable bag
The star player here is the chuck roast itself, which delivers that savory, tender mouthfeel. The garlic, salt, and pepper combination, on the other hand, enhances the roast’s flavor profile, making it utterly irresistible. The olive oil assists with browning. Can’t find chuck roast? Feel free to sub it with brisket or boneless beef short ribs – just remember the cooking time may vary.
How To Make Sous Vide Chuck Roast
- First, prepare your sous vide bath at 135��F (57��C). This might take some time, so get it started while you prep your roast.
- Rub your chuck roast liberally with the garlic, salt, and pepper. Sear all side of the chuck roast in a hot pan with olive oil. This will give your roast a beautiful browned exterior and some extra flavor.
- Let your roast cool to room temp, then put it in a vacuum seal bag. Seal it and carefully put it into the water bath.
- Cook for 24-36 hours. Be patient, it’s totally worth it!
Tips For The Best Results
- For melt-in-your-mouth tenderness, slow and low is the way to go. So don’t rush the cooking time!
- Remember to properly season your meat with salt – it enhances the beef flavor.
Storage Tips
- Store leftovers in an airtight container in the refrigerator
- Consume within 3-4 days
Frequently Asked Questions
Q: Can I use a different cut of meat?
A: Yes, you can substitute it with brisket or boneless beef short ribs, but remember the cooking time may vary.
Q: Do I have to sear the roast before sous vide?
A: Searing enhances the flavor and gives the roast a beautiful crust, so it is recommended.
Q: How long should I cook the roast?
A: For the best texture and flavor, cook for 24-36 hours.
Q: What temperature should I set the sous vide machine?
A: Set it at 135��F (57��C) to achieve a medium-rare roast.
Q: How should I store leftovers?
A: Store in an airtight container and consume within 3-4 days.
Nutritional Facts of Sous Vide Chuck Roast
The nutritional values per serving of Sous Vide Chuck Roast are 397 Calories, 28g Fat, 34g Protein, 1g Carbs, 735mg Sodium, and 87mg Cholesterol.
The Sous Vide Chuck Roast is a succulent showstopper that is destined to entice the palates of your loved ones! This tender and flavorful dish will surely be a repeat request amongst your family and friends. Be sure to pair it with some roasted vegetables or creamy mashed potatoes for an even more fantastic meal. Enjoy and happy cooking!
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