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Sous Vide Chuck Roast Recipe

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Chuck roast is usually braised and made using the beef shoulder. In this recipe, we’ll do a sous vide chuck roast version of the traditional recipe.

We use a prolonged cook time to break down and tenderize the meat to make an inexpensive cut taste fantastic. Beef chuck is exactly the type of cut where the sous vide really shines by doing what other methods simply can’t accomplish.

Like braising, sous vide will tenderize the relatively tough cut of meat. Unlike braising, sous vide will accentuate the meats natural flavors and retain its shape rather than fall apart. In other words, your chuck roast will closely resemble a ribeye roast.

Below, we’ll jump right into the recipe, because we know that’s what you’re here for. After the recipe, you’ll find additional content on chuck roast that we hope interests you.

Sous Vide Chuck Roast Recipe

Sous Vide Chuck Roast Recipe

This is a sous vide take on the traditionally braised Chuck Roast. The recipe also includes cooking with vegetables and red wine to achieve the perfect sauce to complement the beef.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 day 6 hours 30 minutes
Total Time 1 day 6 hours 45 minutes
Course Main Course
Cuisine American
Servings 4 people


  • Sous Vide Cooker
  • Sous Vide Container
  • Vacuum Sealer
  • Large Vacuum Seal Bag
  • Skillet
  • Medium-Large Pot


  • 1.75 lbs Beef Chuck/Shoulder (800 grams, 28 oz.)
  • 1 rib Celery
  • 4 Carrots
  • 1 Large Onion or 1.5 Medium Onions
  • 5 Bay Leaves
  • 1 tbsp Juniper Berries
  • 1 branch Rosemary
  • 1 clove Garlic
  • 10 tbsp Olive Oil
  • 400 ml Red Wine
  • 200 ml Water


  • The first thing we need to do is to peel our vegetables.
  • Peel away the outer skin of the celery rib. Peel the onion and the carrots, then dice everything into small pieces.
  • Pour 5 tbsp of olive oil into the large skillet and heat.
  • In the meantime, take the pot and do the same. Add the vegetables, and cook over low heat, almost simmer.
  • Roast the meat over high heat in the skillet until it’s golden brown on all sides.
  • Once this is done, place the roasted meat in the pot with the vegetables.
  • Cook for 5 minutes. Then pour the red wine into the pot with the meat and vegetables.
  • Let it all simmer for 5 minutes in the pot. The alcohol of the red wine will evaporate. If you still smell alcohol in the pot, continue to let it simmer until there's no alcohol.
  • Once the alcohol is gone, pour the contents of the pot inside the large vacuum seal bag. Add 200 ml of water and vacuum seal.
  • Cook the bag in the sous vide cooker at 61°C/ 142°F for 30 hours.
  • Once the meat has cooked, open up the vacuum bag and take the beef out. Be sure to also keep all the vegetables and juices of the meat for the sauce.
  • Place the vegetables and juices into the blender and blend well. Then pour and strain to clear any chunks and only leave the sauce.
  • Add water and salt to the sauce for your preferred tastes. Use the sauce as garnish.
  • That's it. Enjoy your Sous Vide Chuck Roast!


If you’re not planning to eat the Chuck Roast immediately, you can store it up to 3 days in the refrigerator.
Keyword Beef, Beef Shoulder, Chuck Roast

Choosing Chuck Roast

Chuck roast is a cut from the shoulder of the cow that includes the top round, bottom sirloin, and rib eye. It is often used for ground beef. Chuck roast can be found in most grocery stores. 

The meat from the chuck will have less fat than that from the top sirloin tip. This means you may need to trim some off if you’re not happy with how much fat there is on your chuck roast. You should also make sure you get a large sous vide container to or the chuck roast won’t fit in. 

When buying chuck roast, look for one without any signs of spoilage such as mold or discoloration. Look for cuts with the fewest muscles as that will lead to more even cooking. 

Look for strips of fat running through the meat. Fat melts during cooking and that helps lead to the tenderness and moistness. If it’s too thick, then just remove it before cooking.

Times and Temperatures for Sous Vide Chuck Roast

These are general guidelines for cooking times and temperatures when you sous vide chuck roast. You can always cook longer if needed, but it’s not recommended to go shorter than what I’ve listed here.

Medium-Rare28-35 hours57°C/ 135°F
Medium28-35 hours61°C/ 142°F
Medium-Well30-40 hours65°C/ 150°F
Well30-40 hours70°C/ 158°F

Can I Sous Vide Frozen Chuck Roast?

Yes! If you freeze your chuck roast, then you can sous vide chuck roast straight from frozen. The other option is to thaw it out completely and you can sous vide with the recipe above as normal.

You generally want to sous vide roast from frozen for 24-48 hours. Since the recipe is already cooking for over 24 hours, you can sous vide the roast following the same recipe at 30 hours.

Best Side Dishes for Sous Vide Chuck Roast

Unless you’re only looking to eat meat, think about some side dishes. Some great dishes to serve with chuck roast include:

  • Mashed Sweet Potato Casserole
  • Roasted Root Vegetables
  • Potatoes
  • Green Beans
  • Cauliflower
  • Brussels Sprouts
  • Carrot Cake
  • Chocolate Chip Cookies
  • Baked Apple Crisp
  • Pumpkin Pie
  • Stuffed Peppers
  • Spinach Artichoke Dip

Be sure to also check out the Sous Vide Vegetables post to see what veggies go well with sous vide and the chuck roast.

Check out these other sous vide meat recipes for more tender and delicious courses:


  • Mark

    Hi there! I've been a sous vide fanatic for a couple of years now. Friends have asked me lots of questions about sous vide, so I started this blog last year to help record my findings to share with them and all of you. Hope you enjoy it!

    View all posts

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