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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Grilled Sous Vide Chuck Roast
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Grilled Sous Vide Chuck Roast

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Grilled Sous Vide Chuck Roast

Grilled sous vide chuck roast slices.
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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.

  • Author: Certified Angus Beef® brand Test Kitchen
  • 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
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.