Alma Bax 
A sous vide chuck roast is a type of beef roast. It is cooked using the immersion circulator cooking method, which uses circulating water to maintain an accurate and consistent temperature for the duration of the cooking process.
Sous vide chuck roast is a cooking method that uses immersion circulators to cook food in a water bath at low temperatures. This method allows for more precise temperature control and the meat will fall apart because of its natural juices.
Roast Chuck Sous Vide
Roast Chuck Sous Vide
Mike
Time to Prepare: 10 minutes
1 day 12 hours 5 minutes to cook
20 minutes of rest
1 day 12 hours 35 minutes total time
Ingredients
- chuck roast, 3 pounds
- salt kosher
- black pepper, coarsely ground
- 8 garlic cloves
- 3 rosemary sprigs
- avocado oil, 2 tbsp
- 1 quart of red wine
- 1 tbsp cold butter
- pan sauce (beef stock) (optional)
Instructions
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Preheat the Sous Vide machine to 135 degrees Fahrenheit and prepare the water bath.
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Season the roast with Kosher salt and coarsely ground black pepper to taste. Make careful to get all of the surfaces, including the sides.
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Place the meat in a vacuum sealer bag after it has been seasoned. Add 3 garlic cloves and 1 rosemary sprig on each side of the meat. Place in the water bath after firmly sealing.
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Allow 29 to 36 hours for the roast to cook.
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Remove the roast from the water bath and set it aside. To open the bag, hold it upright and cut across it, being careful not to spill the juices.
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Allow the roast to rest for 20 minutes after patting it dry.
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Start preheating a big cast-iron pan around 15 minutes in. Raise the heat to medium-high gradually.
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Add avocado oil just before cooking and bring to room temperature.
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Next, add the chuck roast to the pan, pushing it into the bottom to get a nice sear on both sides. Cook for 30 seconds before flipping it with tongs.
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Flip the roast with tongs so that each side sears for 30 seconds as well.
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Reduce the heat to medium and stir in the butter, garlic, and rosemary. Repeat the sear procedure, this time for 30 seconds on each side. Use the rosemary to push the butter over the roast as it cooks this time.
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Remove the roast to a chopping board after the second 30-second sear on both sides.
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Add one cup of red wine as soon as the roast is removed, then lower the heat to medium-low. Scrape as much as you can off the bottom of the cast-iron using a spatula or spoon.
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Add the juice from the sous vide bag after the wine has decreased by half. There should be enough for approximately 2 cups. If there isn’t enough, add beef stock until there is. Cook, stirring periodically, until the sauce has reduced by half. Remove the pan from the heat and add 1 tablespoon of cold butter. Remove the pan from the heat after the butter has completely melted.
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Cut the roast against the grain and serve with a spoonful of pan sauce on top.
Sous Vide Chuck Roast is a type of cooking that allows for the food to be cooked at a low temperature in water. The food will cook evenly and slowly, while retaining maximum flavor. Reference: sous vide chuck roast medium.
Frequently Asked Questions
Does Chuck Roast get more tender the longer you cook it?
Its not clear what you mean by tender.
What temperature should chuck roast be cooked at?
Chuck roast should be cooked at a temperature of 250 degrees Fahrenheit for about an hour and 45 minutes.
Can you overcook a sous vide roast?
Yes, if you overcook a sous vide roast, it will taste burnt and be very tough.
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