For best results use Certified Angus Beef^® brand

Grilled Sous Vide Chuck Roast

Serves 4

Category: Roasts, On the Grill

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.

Prep Time

5 mins

Other Time

24 mins

Cook Time

6 mins

Total Time

35 mins

Ingredients:

1 Certified Angus Beef^® chuck roast (4 to 5 pounds793 g to 1 kg), 1.5-inch to 2-inch3.8-c to 5-c thick
1 1/2 teaspoons coarse kosher salt
1 teaspoon fresh cracked pepper
1/2 teaspoon granulated garlic
1 teaspoon dried minced onion
2 sprigs rosemary or thyme (optional)
2 teaspoons 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°F55°C and circulate roast 24 hours.
Prepare a charcoal or gas grill and preheat to 450°F to 600°F230°C to 300°C. Remove roast from bag, pat dry and cover with canola oil.
Grill on first side 90 seconds, rotate 90 degrees1.57 radian 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-inch0.635 cm slices.