Did you know that Sous Vide Beef Chuck Roast is the perfect hack for making this typically stringy cut of meat tender and delicious? Read below on how I make it!
Chuck roast isn’t normally my favorite cut because it can get powdery and stringy by the time it finally tenderizes. Enter the magical water oven to the rescue! I’ve found that with a little bit of seasoning and a long soak in the SousVide Supreme, you can get a big pile of tender and moist shredded beef with almost no work at all. To make it even fancier, you can toss the beef with your favorite Paleo-friendly jarred marinara sauce and you’ve got a dish that will please your whole cave.
Time to make Sous Vide Grass Fed Shredded Beef Chuck Roast!
Serves 6 – 8
Ingredients:
- 3.5 lb grass fed chuck roast, tied
- Kosher salt
- Freshly ground pepper
- 1 tablespoon of ghee or fat of choice
- 8 ounces cremini mushrooms, sliced thin
- 12-24 ounces of your favorite marinara sauce (I like Rao’s and Lidia’s)
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
Season the roast liberally with salt and pepper…
…making sure to coat all sides.
Vacuum seal the roast…
…and dunk it in a SousVide Supreme set at 160 F.
After 24 hours (and up to 36 hours), remove from the cooked roast from the water oven…
…pat it dry…
…and attack it with two forks.
Melt the ghee in a large sauce pan or dutch oven over medium heat. Add the mushrooms and saute until the liquid has evaporated (6-8 minutes). Season with salt and pepper to taste.
Pour in your favorite marinara sauce and bring to a simmer. How much you add depends on how saucy you like your beef.
Toss in the shredded chuck and dig in.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Sous Vide Grass Fed Shredded Beef Chuck Roast
Ingredients
- 3.5 pound beef chuck roast tied
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 tablespoon ghee or fat of choice
- 8 ounce cremini mushrooms sliced thin
- 24 ounce marinara sauce
Instructions
- Season the roast liberally with salt and pepper, making sure to coat all sides.
- Vacuum seal the roast and dunk it in a SousVide Supreme set at 160 F.
- After 24 hours (and up to 36 hours), remove from the cooked roast from the water oven, pat it dry, and shred the meat.
- Melt the ghee in a large sauce pan or dutch oven over medium heat. Add the mushrooms and sauté until the liquid has evaporated (6-8 minutes). Season with salt and pepper to taste.
- Pour in your favorite marinara sauce and bring to a simmer. How much you add depends on how saucy you like your beef.
- Toss in the shredded chuck and dig in!
Kate says
Hi Michelle- have you ever used the sous vide function on the instant pot? If so, any tips for making this using it? Thanks.
With much admiration- Kate
Michelle Tam says
I haven’t tried it on my Instant Pot!