Grilled Sous Vide Chuck Roast  recipe provided by the Certified Angus Beef® brand.

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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
  • 1 Certified Angus Beef ® chuck roast (1 3/4 to 2 pounds, 1 1/2 to 2 inches 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
  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.
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