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Grilled Sous Vide Chuck Roast
Turn a pot roast into a steak dinner with flavors reminiscent of a ribeye. Slowly cooking a chuck roast sous vide results in a tender and delicious piece of beef, perfect for feeding a crowd. Finishing it on the grill adds beautiful browning and a flavorful crust.
- Prep Time: 5 min
- Grill: 5 min
- Cook Time: 24 hrs
- Total Time: 24 hrs 35 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sous Vide and Grilling
- Cuisine: American
Ingredients
Scale
1 Certified Angus Beef ® chuck roast (4 to 5 pounds), 1.5-inch to 2-inch thick
1–1/2 teaspoons coarse kosher salt
1 teaspoon fresh cracked pepper
1/2 teaspoon granulated garlic
1 teaspoon dried minced onion
2 sprigs rosemary or thyme (optional)
2 teaspoons canola oil
Instructions
1. Prepare and Season Chuck Roast:
- Season the chuck roast with salt, pepper, garlic, and onion. Place in a vacuum bag with a sprig of rosemary or thyme on both faces of the chuck roast; vacuum seal.
2. Sous Vide Cooking:
- Place the vacuum-sealed roast into a preheated water bath set to 131°F (55°C) and circulate for 24 hours.
3. Preheat Grill:
- Prepare a charcoal or gas grill and preheat to 450°F to 600°F (230°C to 300°C). Remove the roast from the bag, pat dry, and cover with canola oil.
4. Grill the Roast:
- Grill on the first side for 90 seconds, rotate 90 degrees, and sear for 90 more seconds. Repeat grilling technique on the second side, ensuring each side develops a nice char and deep mahogany browning.
5. Rest and Serve:
- Remove from the grill, cover with foil, and rest for 5 minutes before cutting into 1/4-inch slices.
Notes
- For best results, use heavy-duty vacuum bags to prevent bones from piercing holes, or wrap bones in plastic wrap before placing in a bag.
- Serve with grilled vegetables, mashed potatoes, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1/4 of roast
- Calories: Approx. 600 calories