Sous Vide Chuck Roast (Roast Beef)

Hey guys, I’ve got a really cool recipe that I’ve tried and I’m really excited to share it.  I got a sous vide for Christmas with the idea of tendering up cheaper pieces of meat to make them taste like more expensive cuts.  I’ve tried with a handful of different meats already from steak to pork and chicken and I’ve been pretty satisfied with everything that I’ve made so far.  I really wanted to try a chuck roast and see how tender I could get it.  The recipe that I found had me cook it for 18 hours, but after doing some more research I found that a lot of people were cooking their up to 72 hours.  I settled closer to the middle at 33 hours and couldn’t be more satisfied.  

I started by trimming up my chuck roast and getting a nice sear on it with my cast iron skillet.  I didn’t think to take any pictures of that step, but it was pretty straight forward.  I seasoned the meat, got my cast iron skillet really hot and seared the meat on all sides.  I then tossed some fresh garlic, rosemary, and thyme in the pan with a little bit of oil then put the meat and all the spices into a ziplock bag to go into the bath.

I set the temperature to 133F and let it go for 33 hours.

This is what it looked like after I pulled it out and patted it dry.

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It was completely cooked at this point, but I wanted to get a nice crust on it before cutting it up.

I also started making a gravy to go along with the meat, but in retrospect the meat was so good by itself it really didn’t need any gravy.

I started by cooking down a bunch of mushrooms and an onion in my cast iron skillet.28308695_10101738713656210_2003313431_n

I then added the juice from my cooking bag as well as the spices that I originally used when I seared the meat.  I cooked that down and added some beef stock.

28308560_10101738713576370_645082654_nI let that simmer for a while before taking it off the heat.

As for the meat, I melted some butter and brushed that on while adding some extra spices I used on my prime rib during Christmas.  I get all my spices from my local farmers market, so I’m not 100% sure what’s in this mix, but I know it has granulated garlic and onions as well as some fresh black pepper, and crushed thyme.  I put the roast in the fridge for about 10 minutes to let it cool before popping it in the oven.  I wanted to make sure that it didn’t over cook in the middle.

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I then baked the roast for 15 minutes at 475F.  I pulled it out and let it rest for about 10 minutes before slicing it up and serving.  This was right before it was sliced up.

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Here’s the last picture before digging in with my wife.  It was so good!  It had a prime rib like texture on the pieces that had a lot of marbling.  I think next time I’ll go a little lighter on the crust as it was a little salty, but overall this was a huge hit!

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The final internal temp was around 140F, which is slightly over what I prefer, but all in all it was a great meal and I can’t wait to try it again.  We got the roast on sale at $2.50/lb, so for prime rib like meat at that price you can’t go wrong!

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