Sous Vide BBQ Chuck Roast
Equipment
- Sous vide immersion circulator
- Large pot or water bath container
- Vacuum sealer or resealable freezer bag
- Cast iron skillet or grill
- Tongs
Ingredients
- 3 lb chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper optional, for heat
- 1 tbsp Worcestershire sauce
- 2 tbsp liquid smoke optional, for deeper BBQ flavor
- 1 cup BBQ sauce your favorite brand or homemade
- 2 tbsp butter
Instructions
Season the Roast
- Rub the chuck roast with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using). Coat it with Worcestershire sauce and liquid smoke for extra BBQ depth.
Bag and Sous Vide
- Place the seasoned chuck roast in a vacuum-seal bag or a resealable freezer bag (using the water displacement method). Submerge it in a preheated sous vide bath at 165°F (74°C) and cook for 24 hours. This temperature ensures a tender, pull-apart texture similar to slow-smoked BBQ brisket.
Chill and Dry
- After 24 hours, remove the roast from the bag and pat it dry with paper towels. For better crust formation, let it rest in the fridge for 30 minutes before searing.
Sear or Grill for a Smoky Crust
- Stovetop Method: Heat a cast iron skillet over high heat with butter. Sear the roast for 1-2 minutes per side until deeply browned.
- Grill Method: Preheat your grill to high heat. Sear the roast for 3-5 minutes per side.
Glaze with BBQ Sauce
- Brush the roast generously with BBQ sauce, letting it caramelize slightly before removing it from the heat.
Rest, Slice, or Shred
- Let the roast rest for 5 minutes before slicing against the grain or shredding for BBQ sandwiches.