Grass Fed Chuck Roast

(2)

Chris M

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If you want to cook a delicious Chuck roast but have never been a fan of your traditional roast taste but love beef, this is the recipe for you. I like to prep the roast the night before so it can season in the fridge over night, then throw it in the sous vide the next morning about an hour earlier than you'd like to eat the next night... So if you eat at 7pm, start it at 6am the day prior. You can use regular Chuck roast as well, but I've found the best results from Grass fed chuck roasts. Will add pictures soon
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Ingredients for 0

  • 2-3lb Grass Fed Chuck Roast

  • Salt

  • Pepper

  • Garlic Powder

  • Onion Powder

  • Favorit Dry rub (optional)

  • Olive oil

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 132ºF / 55.6ºC

  • Step 2

    Dry chuck roast and rub with olive oil

  • Step 3

    Season both sides generously with salt, pepper, garlic powder, onion powder and sprinkle your favorite dry rub. (I used Weber' Original Dry Rub)

  • Step 4

    Vacuum seal the roast

  • Step 5

    Optional: let set in fridge for at least 2 hours, up to over night

  • Step 6

    Heat Sous Vide to 132 and cook roast for 36 hours

  • Step 7

    Set your Anova Sous Vide Precision Cooker to 132ºF / 55.6ºC

    • Finishing Steps

    • Step 0

      Remove from Sealed bag. Pat dry and lightly reseason with salt pepper and dry rub

    • Step 1

      Sear Roast on all sides evenly, I prefer using a torch, but you can use your preferred or available method

    • Step 2

      Slice and enjoy your medium rare chuck roast with your favorite sides

Latest Comments

132 F / 55.6 C Recipe Temp
Recipe Time
Prep Time