Instant pot Sous Vide Chuck Roast simple recipe

Prep Time : 10 minutes
Cook Time : 1 day
Total Time : 1 day 10 minutes
Servings    : 4 people
Calories     : 696kcal


For the Roast:

  • 3 lbs chuck roast or rump roast
  • 1 ½ teaspoons kosher salt or 1 teaspoon regular salt
  • 1 ½ teaspoons fresh ground black pepper
  • 2 teaspoons sugar
  • 1 tablespoon garlic powder
  • 2 teaspoons fresh rosemary chopped
  • 2 tablespoons olive oil or softened unsalted butter

For the Gravy

  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • salt and pepper to taste


  • Preheat the Sous Vide Machine: Add water to the sous vide container or a large pot; set the Sous Vide Precision Cooker to 136°F (58°C).
  • Season the Roast: Rub the roast on all sides with 1 tablespoon of olive oil.
  • In a small mixing bowl, whisk together garlic powder, chopped rosemary, sugar, salt, and pepper.
  • Rub the roast on all sides with the seasoning mixture.
  • Vacuum-seal the Roast: Vacuum seal it using “water displacement” technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.
  • Sous Vide Cook the Roast: Cook the chuck roast in the warm water bath for 24 hours. Arrange the bag so that meat is completely submerged in the water. If you use zip-lock bag, make sure the seam stays above the water.
  • Cover with several pieces of aluminum foil, which will minimize water evaporation.
  • When the timer goes off, remove the bag from the water bath. Don’t throw away the juices in the bag as we’ll use them to make the gravy.
  • Sear the Roast: Remove the roast from the bag. Pat dry the surface thoroughly with paper towels. Place a skillet on medium-high, add 1 tablespoon of olive oil. Once hot, add the roast. Sear each side for about 1 minute or until nicely browned. Remove from the heat immediately.

Making the Gravy

  • In a small bowl, whisk together cornstarch and water.
  • Place a skillet on the stove on medium-high heat, and pour the juices and browned drippings to the skillet. When it’s bubbly, add the cornstarch mixture, and stir with a wire whisk. Simmer for about 5 minutes or until the gravy is thickened. Season with salt, pepper if necessary.
  • Slice the roast against the grain using a sharp carving knife (making the slices about 1/2-inch to 3/4-inch thick). Serve with the gravy.


  • This recipe produces a pot roast that tastes like a tender prime rib. If you prefer the traditional pot roast texture, set the temperature to 170ºF (76ºC).
  • If your roast is frozen, you don’t need to thaw them ahead of time. The cooking time for the frozen roast is the same in the sous vide machine.


Calories: 696kcal | Carbohydrates: 5g | Protein: 66g | Fat: 46g | Saturated Fat: 18g | Cholesterol: 235mg | Sodium: 1150mg | Potassium: 1153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 44IU | Calcium: 58mg | Iron: 7mg

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