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 th
Cook Time
Cook Time
Chuck roast
  • 2lbs beef chuckroast (ideally 2″ thick, no more than 3″ thick)
For final preparation
  • 3tsps butteror high smoke point oil
  • 8 – 12ounces mushrooms, sliced
  • 1/4cup Syrah red wineor other favorite
  • 1Tbs unsalted butter
  • to taste Salt pepperand
  1. Prepare the sous vide bath:
  2. Heat the sous vide water to 140F.
  3. Prepare the chuck roast:
  4. 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.
  5. For the marinade:
  6. 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.
  7. Cooking the chuck roast:
  8. 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.
  9. Final preparation:
  10. 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.
  11. While the sauce is reducing, sauteed mushrooms in some butter and when tender, combine with the reduced sauce.
  12. 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.
  13. Cut the chuck roast into the individual portions, and plate each of them. Top with your gravy and mushrooms.
Recipe Notes

Adapted from Hillary Nelson