I’ve been meaning to try a long-cook sous vide roast for a while, but I didn’t want to spend too much money in case it didn’t turn out the way I wanted to. This chuck roast was about $10 for a little over 2 lbs of meat, which is about $1.25 per serving – not too shabby!
For a low-and-slow option, check out my Slow Oven Roast post. Next time I will try a reverse sear, low-and-slow method.
I used a mixture of freshly ground black peppercorns and salt to rub over the entire roast. To be honest, I think I need to fine tune the amount of salt and pepper as the end result was too salty. To be honest again, I also didn’t rest the meat as long as I should have because I was running out of time for it to sit in the water bath for as long as I wanted to.
This time around for the 2 lb roast, I ended up using about 1/2 oz of pepper and a little more than 1/2 oz of salt.
After rubbing the salt/pepper mixture all over the roast, I tied it up at even intervals with kitchen twine. At this point, I probably should have let the meat rest to let the salt absorb a little…but I didn’t.
I then stuck it in a vacuum bag with a few crushed garlic cloves and double sealed it since it was going into the water bath for so long. I threw it into the water bath that I had set to 131°F for medium rare and left it in there overnight for 32 hours. I wanted to do 36 hours, but I didn’t get my act together early enough to get everything prepped and into the water bath.
After taking it out of the water bath, I stuck it in an water ice bath for a couple minutes before finishing it off with a sear in a super hot cast iron pan on the stove. It would have taken forever to heat the oven to a high enough heat to get the outside crust.
By the way, the meat was a bit tough – my brother mentioned chuck roast has a lot of connective tissue that has to break tough, hence the need to cook it for so long – I discovered that it tastes better when sliced thinly instead of in chunks. My husband said it tasted better the next day – no idea why but I won’t argue with that!
Mushrooms are my favorite vegetables and I love the flavor they add to sauces while still giving you your dose of vegetables. I had some leftover beef broth, so decided to make a very simple sauce where I just cooked the mushrooms, added some shallots, added leftover juices from the roast and the beef broth, and let it simmer down a little. It still was a bit thin, but could have let it continue to simmer or added flour or cornstarch if I had wanted something thicker.
Sous Vide Chuck Roast with Mushroom Sauce
Chuck Roast & Rub
- 2 lb. chuck roast
- Salt and pepper to cover
- Garlic cloves, crushed
- Butter, for searing
- Optional: rosemary
- 4-6 oz. oyster or shiitake mushrooms (or blend)
- 1 can beef broth
- Optional: flour or cornstarch for thickness
- Cover chuck roast with salt and pepper and let rest in fridge for a couple hours
- Tie kitchen twine at ~1 inch even intervals
- Double seal the roast with the crushed garlic in a vacuum sealer
- Cook in water bath at 131°F (for medium rare) for 36 hours
- About 30 minutes before roast is ready, wash mushrooms and cut into chunks
- Cook mushrooms and shallot in saucepan until soft
- Remove roast from water bath and plunge into a bowl of ice water for a couple minutes
- Add juices leftover in the bag from the roast and enough beef broth to cover vegetables
- Simmer until it reaches desired thickness (add flour or cornstarch for thickeners if desired)
- Heat up a cast iron and add butter (I use clarified butter for a higher smoke point), garlic, and rosemary (if desired)
- Sear roast for ~45 seconds on all sides (including the top and bottom)
- Slice roast thinly and cover with mushroom sauce
- Nom nom nom!
Estimated Nutritional Information (chuck roast (meat) only per serving): 224 calories; 14.9g fat; 75.4mg cholesterol; 86.9mg sodium; 384mg potassium; 0g carbs; 21.7g protein