Chuck Roast
Hopefully by now you've seen my post about my recent Sous Vide cooking discovery. I thought it was only fitting that I share a recipe to emphasize how simple and easy it really is to use to get great results!
We've already made this Chuck Roast on two separate occasions. Once just for ourselves when we were enjoying the weekend and the second time while we were hosting a group of friends for our weekly movie nights. Both times it came out cooked to perfection and both times it was a hit with everyone.
The roast is so tender and evenly cooked it doesn't need a whole lot of prep work or fancy herbs and spices. The simplicity of this recipe is sure to show you just how well the Sous Vide works magic. Sometimes I will also prepare a brown gravy to pour over top and it is absolutely heavenly!
Chuck Roast
Cook Time: 29 hours in Sous Vide | Servings: 4 | Calories per serving: ~260 cals
Ingredients:
2 lbs Chuck Roast
Seasoned salt
Salt
1 tsp olive oil
Preset the Sous Vide to 135 degrees.
GENEROUSLY season both sides of the Chuck Roast with seasoned salt and rub in with your hands. Top with a little more kosher salt for good measure.
Sealed the chuck roast in a baggie making sure there is no air left to escape. Set in the Sous Vide for 29 hours, you can do more if you want. The longer it stays in the Sous Vide the more tender it will get but it will never overcook.
When you are ready to take it out of the Sous Vide heat the olive oil in a pan over medium high heat. Remove the chuck roast from the baggie and sear for 1 to 2 minutes on each side or until you've obtained a golden brown outer layer.
After searing tent the chuck roast with foil and let rest for 10-15 minutes. Cut and serve. Enjoy!
