24-hour Sous Vide Chuck Roast with Mushroom Gravy
Simple sous vide recipe that turns a very cheap cut of meat into something you and your family will rave about. Unlike other sous vide chuck roast recipes you’ll find, this one has a cook time of 24 hours in sous vide compared to 48 and 72 hour versions. Due to the lower cook time, the texture of the meat is less like a traditional roast, and instead more like a very, very tender steak.
Cook Time: 24 hours
Simple sous vide recipe that turns a very cheap cut of meat into something you and your family will rave about. Unlike other sous vide chuck roast recipes you'll find, this one has a cook time of 24 hours in sous vide compared to 48 and 72 hour versions. Due to the lower cook time, the texture of th
|Cook Time||1440 minutes|
- 2 lbs beef chuck roast (ideally 2" thick, no more than 3" thick)
- 2 cups water cold
- 1/2 cup soy sauce (use full sodium if you can)
- 1 - 1/2 cups apple apple juice pear cider , juice or juice
- 2 Tbs mirin .
- 1 Tbs cider vinegar .
- 1 Tbs sesame oil .
- 2 cloves garlic , minced
- 1 onion small , chopped
- 1 carrot small , chopped
- Black pepper (5 turns of a pepper mill)
- chuck Trimmings from the prepared roast
For final preparation
- 3 tsps butter or high smoke point oil
- 8 - 12 ounces mushrooms , sliced
- 1/4 cup Syrah red wine or other favorite
- 1 Tbs unsalted butter
- to taste Salt pepper and
For final preparation
- Prepare the sous vide bath:
- Heat the sous vide water to 140F.
- Prepare the chuck roast:
- Trim off all the large pieces of fat and the silver skin from the chuck roast. This may require you to cut a large roast into smaller pieces (I ended up with 3 pieces). Discard the fat, but keep the trimmings for the marinade. Cover and refrigerate the meat while you prepare the marinade.
- For the marinade:
- Mix all the ingredients together (except the wine) in a medium size pot and bring to a simmer over medium heat. Simmer for fifteen minutes, until the marinade thickens a little. Remove from the heat and strain the marinade through a colander into a bowl and discard the solids. Cool the marinade by setting it into a larger bowl of ice water and stirring occasionally.
- Cooking the chuck roast:
- Put the chuck roast into 1 or more bags and pour in half the marinade. Next, use either a vacuum sealer or water displacement method (aka Archimedes principle) to get a good seal. Drop it into the 140F water and set your timer for 24 hours.
- Final preparation:
- After 24 hours of cook time, take the chuck roast out of the sous vide bath. If you aren't going to eat it right away, plunge it into an ice bath and you refrigerate it up to a week. If you are going to eat it now (how can you resist?), cut or open the ziploc bag slightly and pour the liquid into a large saucepan, along with the other half of the marinade you saved prior to cooking. Pour in the red wine and bring it to a simmer over medium high heat, stirring occasionally. Reduce it down by at least half.
- While the sauce is reducing, sauteed mushrooms in some butter and when tender, combine with the reduced sauce.
- Heat up your cast iron pan or other frying pan with either clarified butter or high smoke point oil of your choice. Fry the chuck roast on all sides for 1 min to get it nice and brown.
- Cut the chuck roast into the individual portions, and plate each of them. Top with your gravy and mushrooms.
Adapted from Hillary Nelson
Share this Recipe
9 thoughts on “24-hour Sous Vide Chuck Roast with Mushroom Gravy”
Loved this. Did this with grifola frondosa (hen of the woods/maitake) mushrooms.
Glad the recipe worked out Michael!
This was absolutely great. I think that the mushroom gravy from the marinade was maybe the best I’ve ever eaten. The only improvement. . .I think that my chuck roast could have cooked longer. For the most part it was fairly tender, but there were a few bites which were a bit chewier than I would have liked.
This is only my second attempt with sous vide, and I can see that this is going to be a life long adventure. . .
This is AWESOME!!! We had it as a family and then again at Thanksgiving where our guests all raved.
@Tom: so glad it was a hit!
Thank you so much for this recipe. LOVED the gravy. The meat was perfect! I have a soy allergy, so I used coconut aminos and worchester sauce rather than soy sauce so the sauce was quite sweet, but it was delicious. It was very convenient to set up the Sous Vide and have it ready 24 hours later. Thank you again!
The repcipe is confusing. Wine is listed as an ingredient in final preparation, not as part of marinade. Are the final preperation ingredients supposed to be included in the marinade?
@Jennie: final preparation ingredients are used in the steps group at the end of the recipe titled “final preparation”. This is not the marinade.