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tender slices of sous vide chuck steak on white plate

Sous Vide Chuck Roast Steak

Tender and flavorful sous vide chuck roast, slow-cooked to perfection in a precisely controlled water bath then seared on the grill for ribeye like flavor and tenderness at lower costs. Elevate your culinary experience with this melt-in-your-mouth delight, infused with rich flavors and guaranteed succulence.
Prep Time: 5 minutes
Cook Time: 1 day 5 minutes
Course: Main Course
Cuisine: American, Caribbean
Servings: 6 people
Calories: 574kcal
Author: Marwin Brown

Ingredients

  • 4-6 lbs Beef chuck roast
  • 2 tablespoon Dry Jerk Seasoning

Optional ingredients for additional flavor:

  • Herbs - fresh thyme
  • 2 Garlic cloves smashed
  • 1 tablespoon Olive Oil

Instructions

Step 1: Preheat the water bath:

  • Fill large sous vide container or pot with water and attach a sous vide circulator. Set the water bath to the desired temperature for your chuck steak, typically around 130-135°F (54-57°C) for medium-rare. Allow the water to come to the set temperature.

Step 2: Season the chuck steak:

  • Season the chuck steak generously with the dry seasoning on all sides. You can also add any optional herbs or aromatics at this stage to enhance the flavors.

Step 3: Vacuum seal the steak:

  • Place the seasoned roast in a vacuum-sealable bag, heavy-duty zip-top bag, or sous vide bag. If using a zip-top bag, use the water displacement method: partially seal the bag, then slowly lower it into the water bath, allowing the water pressure to push out the air. Seal the bag completely once most of the air is removed.

Step 4: Sous vide cooking:

  • Carefully place the sealed bag with the chuck steak into the preheated water bath, ensuring it is fully submerged. Use a clip or weigh it down to keep the bag from floating if necessary. Allow the steak to cook for at least 24 hours, depending on the desired level of tenderness. Longer cooking times result in more tender meat.

Step 5: Finishing the steak:

  • Once the sous vide cooking time is complete, remove the bag from the water bath. Carefully take the steak out of the bag and pat it dry with paper towels.

Step 6: Searing the steak:

  • Preheat a cast iron skillet or grill over high heat. Add a small amount of cooking fat, such as olive oil or butter, to the skillet. Sear the chuck steak for about 1-2 minutes per side, or until a golden-brown crust forms. This step adds a flavorful exterior to the steak.

Step 7: Cut the steak:

  • Place the now super tender chuck steak on a cutting board. Cut against the grain for maximum tenderness. Sprinkle some of the jerk seasoning on top and serve. Your dinner guests will absolutely love it.

Notes

  1. Time and Temperature: Chuck roast is a tough cut of meat that benefits from long, slow cooking to break down the connective tissues and become tender. Set your sous vide water bath to a temperature of around 130-135°F (54-57°C) for medium-rare or 135-145°F (57-63°C) for medium doneness. The cooking time can range from 8 to 24 hours, depending on the desired level of tenderness.
  2. Seasoning: Season the chuck roast before vacuum-sealing or bagging it for sous vide cooking. You can also add additional seasonings like herbs, spices, or aromatics to enhance the flavors. However, be careful not to use too much salt as it can concentrate during the cooking process.
  3. Proper Sealing: Ensure the chuck roast is properly sealed in a vacuum-sealable bag or heavy-duty zip-top bag to prevent any water from entering. Proper sealing ensures even cooking and maintains the moisture and flavors of the meat.
  4. Water Displacement Method: If using a zip-top bag, utilize the water displacement method to remove excess air. Partially seal the bag, leaving a small opening, and slowly submerge it in the water bath, allowing the water pressure to push out the air. Once most of the air is removed, seal the bag completely.
  5. Proper Immersion: Submerge the sealed chuck roast completely in the water bath, ensuring it is fully surrounded by the water. Use a clip or weigh it down to prevent the bag from floating. This guarantees even cooking throughout the meat.
  6. Insulation: For longer cooking times, consider using an insulated container or wrapping the water bath with towels to minimize heat loss. This helps maintain a consistent temperature throughout the cooking process.
  7. Post-Sous Vide Searing: After the chuck roast is done cooking in the water bath, it is essential to give it a flavorful crust through searing. Pat the meat dry with paper towels and sear it on a hot skillet or grill for a couple of minutes per side. This step adds texture and enhances the overall taste.

Nutrition

Calories: 574kcal | Carbohydrates: 2g | Protein: 58g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 289mg | Potassium: 1060mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 830IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 7mg
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