Keto Chuck Roast

Anova Culinary

Turn a cheap cut of beef into a delicious Sunday roast beef dinner with my rich creamy beef gravy. 5 minutes of prep and into the hot tub for 24 hours. I use Weber Chicago Steak Seasoning on most of my beef; it can’t be beat for great flavor. This recipe is Keto friendly with just a couple of carbs.

Author

Steve Adams

BBQ Pitmaster

Prep Time: 00:10

Recipe Time: 24:00

Temperature : 140F / 60C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC
  2. Lightly season both sides of roast with Weber Chicago Steak Seasoning. Seal roast in Foodsaver bag
  3. Sous vide vacuum sealed roast in preheated bath 140 degrees for 24 hours

Creamy Beef Gravy

  1. When the roast is finished, cut the corner off the Foodsaver bag and reserve the beef juices in a measuring cup for the Cream Beef Gravy.
  2. Place the roast on a cutting board; add a splash of Worcestershire sauce. Lightly sprinkle both sides with Weber Chicago Steak Seasoning
  3. In a medium high heat saucepan add beef tallow, place roast in hot fat and sear until you have a crust, about a minute or so. Rest seared roast on cutting board covered with tinfoil while you make the gravy.
  4. Make The Creamy Beef Gravy
  5. In the preheated saucepan that was used to sear the roast add butter, garlic and onion and sauté to golden brown stirring in the little brown bits and spices.
  6. Add chopped mushrooms and reserved beef juice, stirring constantly. Turn the heat up until you have a nice simmer, reduce by half.
  7. Stir in cream until you have a nice thick consistency. Taste and add salt and pepper as you like, remember that the Weber Chicago Steak Seasoning has salt in it.
  8. To Serve Spoon Cream Beef Gravy on a warmed plate and lay sliced beef on top Serve with spicy hot horseradish sauce
  9. Option B: Instead of searing the chuck roast in a hot pan, get your char on and serve with the creamy beef gravy!