Sous Vide Chuck Roast

Turn this tough cut of beef totally tender with a 30-hour sous vide soak!

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:05

Recipe Time: 30:00

Temperature Options:

Medium rare

135F / 57.2C

Ingredients

• 1 chuck roast
• Kosher Salt
• Black Pepper
• Your choice of searing oil

Directions

1. Set Anova Sous Vide Precision Cooker to 135°F / 57.2*C
2. Season roast liberally with salt and pepper and place in a vacuum bag.
3. Place in water bath and sous vide for 30 hours.

Finishing Steps

1. Remove roast from bag, dry thoroughly with paper towels.
2. Heat a cast-iron skillet over high heat, and add oil to pan until smoking.
3. Place chuck roast in pan and sear for 1 minute per side, and edges.
4. Slice, and serve!