SOUS VIDE Beginners Series | Pt. 1 Chuck Roast

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth offers a lighter flavor, while water + bouillon is cost-effective.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains acidity; beef broth adds depth.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro adds freshness, while green onions are less expensive.

Salt the chuck roast generously, covering all sides.

Let the salted chuck roast sit uncovered on a rack in the refrigerator overnight for dry brining.

The next day, check the color of the chuck roast; it should be a deep red with visible marbling.

Place the chuck roast into a gallon size ziploc bag.

Use the water displacement method to seal the bag, ensuring all air is removed before sealing.

Prepare the sous vide water bath at 132 degrees Fahrenheit.

Submerge the sealed bag with the chuck roast into the water bath.

Cook the chuck roast for 24 hours in the sous vide bath.

Cooking Techniques

Equipment Needed

Spice Level: