Sous Vide Chuck Roast That Tastes Like Prime Rib
🥩 Sous Vide “Prime Rib Style” Chuck Roast
🔧 Equipment
- Sous vide immersion circulator
- Large pot or sous vide container
- Vacuum sealer and bag (or zip-top freezer bag with water displacement)
- Cast iron pan or grill for searing
🧂 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck roast | 2–3 lbs | Boneless, well-marbled |
| Kosher salt | 2 tsp | Adjust to taste |
| Black pepper | 1 tsp | Freshly ground |
| Garlic powder | 1 tsp | Optional |
| Fresh thyme or rosemary | 2 sprigs | Optional, for aromatics |
| Butter | 2 tbsp | For finishing |
| Olive oil | 1 tbsp | For searing |
⏱️ Temperature & Time
For prime rib–like tenderness and juiciness:
135°F (57°C) for 36–48 hours
This long cook time converts collagen into gelatin slowly, giving chuck the tenderness of prime rib while keeping a rich, beefy flavor.
🍳 Directions
1. Season and Bag
- Pat the roast dry with paper towels.
- Season liberally with salt, pepper, and garlic powder.
- Add herbs if desired.
- Vacuum-seal the roast (or use a heavy-duty freezer bag and the water displacement method).
2. Sous Vide
- Preheat your water bath to 135°F (57°C).
- Submerge the bag completely (clip it to the side if needed).
- Cook for 36 to 48 hours.
- 36 hours: more structure, still very tender.
- 48 hours: melt-in-your-mouth texture.
3. Chill (Optional)
For best searing, remove the roast and chill in an ice bath for 15–20 minutes to firm up the exterior.
4. Sear
- Pat the roast completely dry.
- Heat oil in a cast iron pan over high heat until shimmering.
- Sear each side for 45–60 seconds, basting with butter and herbs during the final moments.
- Rest for 10 minutes before slicing against the grain.
🌿 Variations
- Garlic-herb crust: Rub roast with minced garlic, rosemary, and olive oil before bagging.
- Au jus: After cooking, save the bag juices, strain, and simmer briefly with a splash of red wine and beef stock.
🧠 Pro Tip
If you prefer a slightly more traditional “prime rib” mouthfeel, cook at 133°F (56°C) for 48 hours—slightly more buttery, less chewy, but still sliceable.