Herb Crusted Chuck Roast (KETO)

Very lean, tastes like tenderloin but for half the price. An 18-48 hour cook is long, but it will make this red headed step sister of the whole tenderloin taste just like it’s much more expensive brother! 48 hours is maximum tenderness! This is keto, paleo, whole 30...everything but vegan.

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Ingredients for 8

Chuck Roast (Rib Side)
Salt
Pepper
Olive Oil

Garlic
Fresh Rosemary
1-2 Eggs
Beef Stock

Directions

Step 1

Get the chuck and trim out some of the fat, this is not required but makes for a more tender cut. Re-tie it back together as uniform as you can
Step 2

PreSear: oil a pan on stove top and sear all sides of the roast until golden brown (around 10 mins or so). You won’t overcook it because it’s so big! Lightly to moderately salt it as you sear it. Take it out when golden brown
Step 3

Bag Prep: toss some whole pressed garlic cloves into the hot pan after removing the chuck along with fresh whole rosemary to get toasted. Place these in the bag with the chuck to be sis vide
Step 4

Cook: cook around 132°-136° depending on your preference. Minimum time of 18 hours, but for maximum tenderness cook for 48 hours. If your sous vide does not come with a container that is lidded, use plastic wrap to reduce the amount of water that will evaporate by covering the top.
Step 5

Au Jus: when you remove the roast, take all the juice along with rosemary and garlic and reduce it down for about 3 minutes. Once it is fully reduced, add beef stock or even vegetable stock and mix together for about 3 more minutes PREHEAT THE OVEN: 475°F
Step 6

Strain the Au Jus and save remaining juice, discard the rest.
Step 7

Herb Crust: salt, pepper, fresh rosemary. You cannot go too far on the salt and pepper! Take rosemary leaves from the stem and chop them up very fine! Mix generously with salt and pepper!
Step 8

Crust the Chuck: whip up 1 -2 egg whites to very fluffy depending on the size of the chuck. Cover generously around the entire chuck and then press in your herb mix.
Step 9

Post Sear: place the chuck roast in the oven at 475°F for 10-15 minutes until chuck crust is golden brown and crispy
Step 10

Remove once golden and crispy. This is just for textured edge and crust taste. It is not for getting the meat to a safe eating temperature!
Step 11

Remove and cut the chuck while leaving the ties on it as you cut it throughout the course of your meal. Pour the Au Jus on the chuck and enjoy