Grilled Sous Vide Chuck Roast
You can turn a pot roast into a steak dinner with flavors reminiscent of a ribeye. Slowly cooking a chuck roast sous vide will result in a tender and delicious piece of beef that is a great way to feed a crowd. Finishing it on the grill will result in a beautiful browning and a deep and flavorful crust. Special Equipment needs: Immersion circulator and vacuum sealer.
3 Serving(s)
Ingredients
- 1 Certified Angus Beef® chuck roast (1 3/4 to 2 pounds, 1 1/2 to 2 inches thick)
- 1 1/2 tsp. coarse kosher salt
- 1 tsp. fresh cracked pepper
- 1/2 tsp. granulated garlic
- 1 tsp. dried minced onion
- 2 sprigs rosemary or thyme (optional)
- 2 tsp. canola oil
Instructions
- Season chuck roast with salt, pepper, garlic and onion. Place in a vacuum bag with a sprig of rosemary or thyme on both faces of the chuck roast; vacuum seal.
- Place into a preheated water bath set to 131°F and circulate roast 24 hours.
- Prepare a charcoal or gas grill and preheat to 450°F to 600°F. Remove roast from bag, pat dry and cover with 2 teaspoons canola oil.
- Grill on first side 90 seconds, rotate 90 degrees and sear 90 more seconds. Repeat grilling technique on second side making sure each side develops a nice char and deep mahogany browning.
- Remove from grill, cover with foil and rest 5 minutes before cutting into 1/4 inch slices.
Nutrition Facts
280 Calories Per ServingFat: 12gSaturated Fat: 4.5gCholesterol: 135mgSodium: 890mgCarbohydrates: 1gProtein: 41gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe