This sous vide chuck roast is next-level. We’re talking rich, tender beef with a buttery texture and a crust that brings the drama. After a 24-hour sous vide bath, the meat is buttery soft, then finished in a screaming hot oven for that crusty edge that practically shouts steakhouse vibes. You’ll swear you splurged—until you remember it’s just chuck. And yeah, I do a little happy dance every time I make it.
My kids are completely spoiled when it comes to steak. Filet? Prime Rib ? Ribeye? No one blinks.
So when I said we were having chuck roast, let’s just say the excitement level was…low. But when I tested this sous vide chuck roast recipe, that changed fast.
Sous vide cooking for cuts like beef chuck roast is something else. After a day in the water bath, it slices like a dream—meltingly tender, juicy in that steakhouse kind of way. The peppercorn crust? Total power move.
If you're into cozy beef dinners with serious flavor payoff, try my version of chuck done right. And if you're already eyeing the sides, might I suggest pairing it with my Blackstone Potatoes and Roasted Shaved Brussels Sprouts.
Ingredients & Substitutions
- Boneless beef chuck roast: If this cut of meat is unavailable, you can sub with blade roast or shoulder clod, though the texture may vary slightly.
- Seasonings: I use a blend of sea salt or kosher salt and pepper. You can add garlic powder, paprika, or other spices if you like. Herbs, such as rosemary or thyme can be added with the chuck steak to the sous vide bag.
- Avocado oil: Grapeseed or refined olive oil also work well for the crust stage.
- Egg white: Helps the crust adhere. You can skip it, but the peppercorns won’t stick as well.
- Mixed peppercorns, crushed: Whole peppercorns are usually found in the spice aisle or bulk bins—crush them coarsely with a rolling pin.
- Flaky sea salt: Maldon is a good choice. Adds texture and finish. Don’t sub with table salt.
Wendy's Tips & Tricks
- Why 24 hours? Chuck roast needs long cook time to break down connective tissue. Less than 18 hours often leaves it tough; over 30 hours can turn it mushy.
- Sous vide chuck roast temperature confusion: For steak-like texture, stick to 130°F–135°F. Anything higher pushes it toward pot roast territory. I use 133°F—tender, sliceable, and still juicy. Going below 130°F isn't recommended for long cooks, since lower temps don’t stay in the safe zone long enough to prevent bacterial growth.
- How do I get a good crust after sous vide? Dry the sous vide beef chuck roast thoroughly before searing or roasting. Moisture kills crust. Resting it first also helps.
- Can I pan-sear instead of roasting? You can, but the crust won't develop as evenly and the peppercorns may fall off. For thick chuck roast sous vide cuts, oven roasting gives better surface coverage. If you prefer the stove-top method, use a cast-iron skillet over high heat. You could turn the heat down at the end and add butter to make a pan sauce if you like.
- Meat came out gray or dull—why? This is exactly how it will come out when you use just the sous vide method, and why we finish in a hot oven. Don’t skip the finish!
- What if I don’t have a vacuum sealer? Use a heavy-duty zip-top bag and the water displacement method. It works great for chuck roast sous vide style, but do keep an eye on your roast in the beginning and make sure that you are sealed tightly enough that no liquid from the water bath is getting into the roast.
- Can I reuse the sous vide bag juices? You can, but they’re very beefy and sometimes gelatinous. Reduce and strain them if using as a sauce base. Not always needed with sous vide chuck roast steak.
Step by Step Walk Thru
Coat roast with black pepper and seal in a vacuum bag or zip-top bag.
Let rest for 10 minutes at room temperature.
Brush roast with avocado oil, then with egg white.
Roast in the oven for 15 to 20 minutes until the crust is set and golden.
Slice sous vide chuck roast against the grain and serve.
Tools
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- Sous Vide Machine (I used an anova)
- Sous Vide Container or Large Pot
- Vacuum Sealer
- Vacuum Sealer Bags
Sous Vide Chuck Roast with Steakhouse Vibes
This sous vide chuck roast is next-level. We’re talking rich, tender beef with a buttery texture and a crust that brings the drama. After a 24-hour sous vide bath, the meat is buttery soft, then finished in a screaming hot oven for that crusty edge that practically shouts steakhouse vibes. You’ll swear you splurged—until you remember it’s just chuck. And yeah, I do a little happy dance every time I make it.
Servings: 8
Calories: 339kcal
Ingredients
- 1 2 ½ to 5-pound boneless beef chuck roast
- 2 ½ to 5 teaspoons sea salt 1 teaspoon per pound of meat
- ½ teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
- 1 egg white
- 2 tablespoons to ¼ cup mixed peppercorns crushed (depending on how big your roast is)
- 2 tablespoons flakey sea salt
Instructions
- Pat the meat dry and season all sides with the salt. If desired, tie the meat together with kitchen twine to create an evenly shaped roast. (Only larger roasts will need this) Refrigerate uncovered overnight.
- Preheat a sous vide water bath to 133°F.
- Coat the roast with the pepper, and then transfer to a sous vide bag. Seal.
- Cook in the sous vide bath for 24 hours.
- Remove from the bag and pat dry. Let rest for 10 minutes
- Preheat the oven to 475°F. Set a wire rack on a rimmed baking sheet, or use a roasting pan.
- Brush the roast with the oil and then the egg white, and then coat with the peppercorns and salt.
- Place on the prepared rack and roast for 15 to 20 minutes.
- Slice against the grain and serve.
Notes
Nutrition based on 3 pounds of meat.
Nutrition
Calories: 339kcal | Carbohydrates: 0.1g | Protein: 33g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 871mg | Potassium: 573mg | Fiber: 0.03g | Sugar: 0.03g | Vitamin A: 23IU | Calcium: 30mg | Iron: 4mg
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