Sous Vide Veal Chuck Roast
Although chuck roast isn’t the most expensive or popular cut of meat, two things make this a wonderful recipe: 1. it’s veal. 2. it’s cooked to tender perfection using the Anova Sous Vide Precision Cooker for an entire day. Yum!
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Prep Time: 00:30
Recipe Time: 24:00
135F / 57.2C
- 2 1/2 pounds veal chuck roast
- 1 teaspoon minced fresh thyme
- Kosher salt and freshly ground black pepper
- Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
- Season the veal with thyme, salt and pepper. Place in a large zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the dry setting.
- Place the bag in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the veal submerged.
- When the timer goes off, remove the bag from the water bath. Remove the veal from the bag and pat dry with paper towels. Season with additional salt and pepper.
- Heat a cast-iron skillet or saute pan over medium-high heat for 5 minutes. Add the veal and sear on all sides until golden brown, about 10 minutes total.
- Remove the veal from the pan and let rest for 10 minutes before slicing and serving.