Sous Vide Chuck Eye Roast

How To Cook Sous Vide Chuck Eye Roast

Chuck Eye Roast is rich in connective tissue. Connective tissue is primarily constructed of collagen, which is difficult to chew. The good news is, collagen can be broken down via the long term application of heat. Even better, collagen breaks down into gelatin, which is unctuous and delicious.

Traditionally, cooking techniques like braising and stewing are used to make tough cuts of beef, like chuck eye roast amazingly tender and yummy. We have had little choice in the 'doneness' of chuck eye roast, as braising and stewing require high temperature cooking over a long period of time.

With the availability of sous vide, we can take advantage of persistent, accurate low temperature cooking to achieve unique results. Since we know that collagen starts to break down in the 130F range, we can utilize sous vide over a longer period of time to break down collagen while keeping chuck eye roast medium-medium rare. This technique can make inexpensive cuts like chuck eye roast similar to premium cuts of beef. This cut can generally be cooked at temperatures in the medium-rare - medium range of the chart for many hours and up to three days. It is not advised that you go below 130ºF with this type of cut.

Sous Vide Chuck Eye Roast Recipe/Time

The most simple way of preparing chuck eye roast is to:

  1. Bring your sous vide setup up to the proper temperature (see chart below).
  2. Cut it into portions.
  3. Put the chuck eye roast into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
  4. Seal the bag and place it in the water bath for some time.
  5. Remove the bag from the water bath, and the chuck eye roast from the bag

Sous Vide Chuck Eye Roast Temperature Chart

Rare:125-130°F
Medium Rare:131-139°F
Medium:140-149°F
Medium Well:150-155°F
Well:156+°F

Similar Beef Cuts

Sous Vide Shoulder Clod Roast
Sous Vide Mock Tender Roast
Sous Vide Cross Rib Roast
Sous Vide Chuck Arm Roast
Sous Vide Chuck Short Ribs
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