Sous Vide Medium-Rare Chuck Roast


Hailing from New Jersey, Vincent is one of our favorite #anovafoodnerds. You can catch him on Instagram @theironspork, where he's constantly cranking out delicious, perfectly cooked food. He's got a mad set of sous vide skills, and uses Anova to ensure his food is done ...

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Turn cheap cuts into magical meals with your Anova Sous Vide Precision Cooker. This wicked-delicious recipe from #anovafoodnerd Vincent Meli turns traditionally-tough chuck roast into a delicious meal resembling the most expensive steak!
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Ingredients for 4

  • 1 boneless chuck roast, 3-4 pounds.

  • Seasoning salt

  • Kosher salt


  • Step 1

    Set Anova Sous Vide Precision Cooker to 135°F / 57.2°C

  • Step 2

    Optional step: The night before cooking, season roast with seasoning salt and rest in the refrigerator overnight, uncovered.

  • Step 3

    Place roast in a resealable ziplock bag or vacuum bag.

  • Step 4

    Place in water bath and sous vide for 29 hours. NOTE: Anywhere from 24-36 hours will produce a wonderful result!

    • Finishing Steps

    • Step 0

      Preheat heavy-bottomed pan or griddle over high heat.

    • Step 1

      Remove roast from bag, dry the surface thoroughly, and let it rest on the counter or refrigerator for 15-20 minutes to chill meat a bit before searing.

    • Step 2

      Sear roast for one minuter per side.

    • Step 3

      Slice up and enjoy juicy, tender, and perfectly-cooked chuck roast!

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135 F / 57.2 C Recipe Temp
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