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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.

15 mins
3 Serving(s)
Grilled Sous Vide Chuck Roast


  • 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


  1. 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.
  2. Place into a preheated water bath set to 131°F and circulate roast 24 hours.
  3. 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.
  4. 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.
  5. 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: 41g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe