Sous Vide Chuck Roast Recipe

This how to cook chuck roast recipe is fantastic!

Cooking chuck roast on the grill is just not going to be as tender as filet mignon, but you can get it that way with my method and nail it every time consistently.
The secret is with the sous vide process, then smoking and then searing. Following this video, you'll have the most incredibly juice and flavorful chuck roast ever.
You do have to have patience as this is process that does take 14 hours but I assure you, it's worth every minute.

You start out with a great piece of chuck roast. This happens to be an Akaushi Wagyu roast which is already setting you up for success, but any roast of decent quality will do. You can also do this with other cuts that are tough but this tutorial I created for those who happen to love chuck roast. The nice thing about chuck roast is you can cook it like a steak texture or turn it into an incredible piece of shredded beef. Both use the exact same method but with different times and temperatures.

PROCESS:

1. Start out by seasoning your roast with your favorite meat rubs.
2. Vacuum seal your meat with your vacuum sealer (You can do sous vide without one but for this type of cook, you really want to vacuum seal the meat.
3. Set your sous vide circulator to 129 degrees Fahrenheit for 14 hours.
4. Put your meat in your water and go drink some beer, bourbon, or whatever your favorite beverage is and relax for the evening.
5. Go to sleep and the next day at the 14 hours mark, remove your mean from the sous vide container.
6. At 14 hours, remove the bag and place it in an ice bath of 50% water and 50% ice with 1/2 C of salt (the salt creates a chemical reaction cooling the water even more with the ice.
7. Use a temp probe with a very thin needed like the Square Dot from Thermoworks ( https://www.thermoworks.com/square-do... ).
8. Once the meat has dropped to about 36 degrees you are ready to remove from the ice bath.
9. Remove from bath and cut open bag placing juice contents into a glass container for basting
10. Place meat on rack and re-season the meat with your favorite rubs. You lose 20-25% of the seasoning flavor which dilutes when the juices start getting pulled out of the meat in the sealed bag.
11. Place meat out on smoker with your thermometer inserted at 225 degrees Fahrendeit until the meat hits around 125 degrees.
12. Take out probe once you are temp and then sear the meat using something like my Uke Burner 2000 weed burner. They are cheap and do the most incredible job on searing. Only takes about 20-30 seconds and you are done. Must faster and better sear than anything on a stove as you do not want to cook the meat any farther than it is, just sear the outside fast.

Let meat rest for about 15 minutes and then you are ready to cut.
Always cut against the grain and this will be tender, delicious and juicy.

This is the best way I have found to cook chuck roast where everyone that eats it says "WOW" after their first bite.

WINE:
Don't forget to pair your meat with great wine. For this cook, I used Meomi, Pinot Noir which is a great medium bodied Pinot Noir. I would of gone with a Zinfandel but this Pinot was so good with the seasonings on this meat, I stuck with it.

Give it a try and leave a comment if you do this.
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