Sous Vide Prime Chuck Roast
Sous Vide Prime Chuck Roast – Tender and juicy prime chuck roast cooked sous vide for over 24 hours then seared in a cast iron skillet. Served with sauteed mushrooms and onion.
- 2 1/2 pound prime chuck roast (approximate weight)
- Granulated garlic (to taste)
- Kosher salt & coarse ground black pepper (to taste)
- 6 tablespoons butter
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Your favorite spice blend (to taste)
- 1 small shallot, minced
- Rub the chuck roast with granulated garlic, kosher salt, and coarse ground black pepper.
- Put the roast into a Ziploc bag. Refrigerate it overnight.
- Clamp your immersion circulator onto the side of a stock pot or Cambro storage container.
- Drop the roast in the Ziploc bag and submerge it in the water until it almost reaches the zipper. You want the water to remove all the air from the bag.
- Clip the bag to the side. Make sure the bag is not touching the sides or the bottom of the pot. You want the meat to float in the water to help with circulation of the water.
- Adjust the water level so it is within the minimum and maximum levels on your immersion circulator.
- Set the circulator to your desired finishing temperature. Eric cooks his at 135 degrees for 24 hours.
- Refill the water if it evaporates down below the minimum line. If desired, loosely drape plastic wrap over the pot to keep the evaporation to a minimum.
- When the meat is done, remove it to a plate and pat dry. Cool and then put it in the refrigerator and chill it. The surface needs to be dry.
- Heat a cast iron skillet over screaming high heat.
- Add 2 tablespoons of the butter to the cast iron skillet and allow to melt.
- Put the roast into the skillet and sear on each side for 2 minutes.
- Remove to a plate and tent with foil. Allow to rest for approximately 10 minutes while you create a pan sauce.
- Add 2 tablespoons of butter to the skillet along with the shallots. Saute until translucent.
- Add the wine and allow it to reduce while deglazing the plan.
- Add the beef broth and some juices from the Ziploc to make 2/3 of a cup.
- Add the Worcestershire sauce and butter. Stir to combine and allow the butter to melt into the pan sauce.
- Season with your favorite spice blend. Adjust the salt and pepper to your taste.
- Slice and plate the meat. Serve topped with sauteed mushrooms and onions (if desired).