Sous Vide Chuck Roast Sandwich

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  • Chuck roast

  • 1 1/2 tsp paprika

  • 1 1/2 tsp onion powder

  • 1 Tbsp garlic powder

  • 1 tsp ginger powder

  • 2 Tbsp salt

  • 1 1/2 tsp pepper

  • 2 Tbsp Worcestershire

  • 6 Tbsp butter

  • Onion (for sandwich)

  • Hoagie rolls (for sandwich)

  • Cheese (for sandwich)

  • Horseradish (for sandwich)

  • Mayo (for sandwich)


  • Heat waterbath to 135° F.

  • Pat chuck roast dry. 

  • Mix seasonings together in a bowl. Rub the seasoning all over the roast. 

  • Place roast, butter, and Worcestershire sauce into vacuum sealed bag (if using a ziplock bag, don't forget to use the water displacement method to remove all air from bag).

  • Place sealed bag into prepared water bath. 

  • Let cook in water bath for 24-30 hours. 

  • Take roast out of water bath and sear the outside of roast on high heat until just barely browned. Slice and serve on a hoagie roll with sautéed onion, mayo, and horseradish. Enjoy!