# Sous Vide Chuck Steak with Blistered Sungold Sauce, Rosemary Potatoes, and Roasted Ratatouille > A long sous vide cook turns chuck roast into tender, pink-centered steak, finished with a hard sear and a generous spoonful of bursting Sungold tomatoes. Crisp rosemary-garlic potatoes and soft, basil-scented roasted ratatouille make this a summer steak dinner with plenty of vegetables and bright tomato juices. - URL: https://www.chezjk.com/recipes/sous-vide-chuck-steak-with-blistered-sungold-sauce-rosemary-garlic-roasted-potat - Author: Jonathan Katzman - Cooked and photographed: 2026-06-26 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Sous Vide Chuck Steak with Blistered Sungold Sauce, Rosemary Potatoes, and Roasted Ratatouille](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fe5cc75c8a427495c.jpg) ## Sous Vide Chuck Steak A long, controlled cook softens chuck's connective tissue without taking it to pot-roast doneness. Drying the surface thoroughly allows a fast sear while preserving the pink interior. ### Ingredients - 2 1/2 lb boneless chuck roast, about 2 inches thick, with good marbling - 11 g kosher salt - 1 tsp freshly ground black pepper - 2 tbsp ghee ### Instructions 1. Heat a sous vide bath to 135°F / 57°C. Trim thick exterior fat and any exposed silverskin, leaving internal marbling intact. 2. Season the roast with the salt and vacuum-seal in a heat-safe sous vide bag. Submerge fully and cook for 36 hours. Cover the bath to limit evaporation and check the water level periodically. 3. Remove the roast from the bag and discard the liquid. Pat the meat extremely dry, then leave uncovered on a rack for 10 minutes while heating a heavy skillet. 4. Heat the skillet over high heat. Add the ghee and sear the roast for 60–90 seconds on each broad face, then briefly brown the edges. Work with good ventilation and stop once a deep brown crust forms. 5. Season with pepper and rest for 5 minutes. Separate along major muscle seams if necessary, then slice each section across its grain about 1/4 inch thick. ### Notes - Use a roast no thicker than about 2 1/2 inches for this schedule; divide a thicker roast before bagging. Texture varies by cut, but the finished meat should slice cleanly rather than shred. - For advance cooking, chill the sealed roast immediately in a generous ice-water bath until cold, then refrigerate. Rewarm fully in a 135°F bath before drying and searing. ## Blistered Sungold Tomato Sauce Blistering concentrates the tomatoes while leaving enough whole pieces for a juicy, rustic sauce. A little vinegar keeps their sweetness lively against the rich beef. ### Ingredients - 1 1/2 lb Sungold cherry tomatoes - 2 tbsp extra-virgin olive oil, divided - 2 cloves garlic, thinly sliced - 1–2 tsp red wine vinegar, to taste - 1/4 cup roughly chopped flat-leaf parsley - 1/2 tsp kosher salt, plus more to taste - 1/4 tsp freshly ground black pepper ### Instructions 1. Heat the broiler with a rack about 6 inches below the element. Toss the tomatoes with 1 tablespoon olive oil and the salt on a rimmed metal baking sheet. 2. Broil for 5–8 minutes, shaking the tray once, until the skins blister and some tomatoes split. Keep a close eye on them; aim for a few dark spots, not uniformly blackened skins. 3. Meanwhile, place the remaining tablespoon olive oil and garlic in a saucepan over medium-low heat. Cook for 1–2 minutes until fragrant but not browned. 4. Scrape the tomatoes and all their juices into the saucepan. Crush about one-third with a spoon and simmer for 3–5 minutes, leaving the rest mostly intact. 5. Remove from the heat and fold in the parsley, pepper, and 1 teaspoon vinegar. Taste and add the remaining vinegar or more salt as needed. ### Notes - The sauce should be spoonable with visible tomatoes, not a smooth puree. Reduce briefly if watery, or loosen with a tablespoon of water if it becomes jammy. ## Olive Oil, Rosemary, and Garlic Roasted Potatoes A short parboil gives the potatoes creamy centers and slightly rough edges that brown well. Adding the garlic late keeps it fragrant rather than bitter. ### Ingredients - 1 3/4 lb small red-skinned potatoes, halved or quartered into 1 1/2-inch pieces - 3 tbsp olive oil - 1 tbsp finely chopped fresh rosemary - 4 cloves garlic, finely chopped - to taste kosher salt and freshly ground black pepper ### Instructions 1. Heat the oven to 425°F / 220°C. Put the potatoes in a saucepan, cover with cold water, and salt generously. Bring to a boil and simmer for 7–9 minutes, until the outsides soften but the centers remain firm. 2. Drain well and let steam-dry for 5 minutes. Shake gently in the colander to roughen the cut edges. 3. Toss with the olive oil, rosemary, salt, and pepper. Spread cut-side down on a large metal baking sheet, leaving space between pieces. 4. Roast for 25 minutes, turn, and roast for another 10 minutes. Scatter over the garlic, toss gently, and roast for 5–8 minutes more, until deeply golden and completely tender. ### Notes - Keep the potatoes in a single uncrowded layer. If sharing the oven with the ratatouille, rotate the trays halfway through cooking. ## Roasted Vegetable Ratatouille Roasting the eggplant and zucchini separately from the tomatoes lets their edges brown instead of steaming. Combining them at the end gives a juicy medley with distinct, tender pieces. ### Ingredients - 1 medium eggplant, about 12 ounces, cut into 1 1/4-inch chunks - 2 medium zucchini, cut into thick half-moons - 1 medium yellow onion, cut into 1-inch pieces - 1 lb ripe tomatoes, cored and cut into chunks - 4 cloves garlic, thinly sliced - 4 tbsp extra-virgin olive oil, divided - 1 tsp fresh thyme leaves - 1 tsp red wine vinegar, plus more to taste - 1/2 cup loosely packed basil leaves, torn - to taste kosher salt and freshly ground black pepper ### Instructions 1. Heat the oven to 425°F / 220°C. Toss the eggplant with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Roast for 15 minutes. 2. Toss the zucchini with 1 tablespoon olive oil and a little salt. Add to the eggplant, turn the pieces, and roast for another 20–25 minutes, until the eggplant is creamy inside and the zucchini has browned edges. Use a second sheet if needed to avoid crowding. 3. Meanwhile, combine the onion, tomatoes, garlic, thyme, remaining tablespoon olive oil, salt, and pepper in a shallow roasting dish. Roast for 35–40 minutes, stirring once, until the onion is tender and the tomatoes have collapsed into a loose sauce. 4. Fold the roasted eggplant and zucchini into the tomato mixture. Return to the oven for 5 minutes to bring the flavors together. 5. Let stand for 5 minutes, then fold in the vinegar and basil. Taste for salt and acidity, keeping the vegetables in generous pieces. ### Notes - If the tomato mixture is very watery, spoon its juices into a saucepan and reduce briefly before folding them back into the vegetables. - This is also excellent warm rather than piping hot, making it the easiest component to finish ahead. ## Overall Timing / Workflow The beef cooks largely unattended, while the oven handles both sides. Making the ratatouille first frees the broiler and lets the steak be seared immediately before serving. ### Instructions 1. About 36 hours before finishing dinner, season, seal, and start the chuck roast in the 135°F sous vide bath. 2. 75 minutes before serving, heat the oven to 425°F, prepare the ratatouille, and begin roasting its vegetables. 3. 65 minutes before serving, parboil and steam-dry the potatoes, then put them in the oven. Use separate racks and rotate trays as needed; allow extra roasting time if the oven is crowded. 4. 25 minutes before serving, finish the ratatouille and set it aside loosely covered. Finish the potatoes, adding their garlic near the end. 5. 15 minutes before serving, remove and dry the beef. Switch the oven to broil and blister the Sungolds while the skillet heats. 6. Finish the tomato sauce, sear the beef, and rest it briefly. Slice and plate immediately; keep the potatoes uncovered so their crust stays crisp. ## Plating Keeping the sides distinct preserves the potatoes' crispness while letting the tomato sauce mingle with the sliced beef. ### Instructions 1. Fan the sliced beef across the lower half of a warm platter or divide among four warm plates. 2. Spoon the chunky Sungold sauce over the beef, leaving some browned edges and pink centers visible. 3. Arrange the ratatouille beside the beef and pile the potatoes separately, away from the wetter vegetable juices. Serve immediately. ## Leftover Path Separate storage protects the potatoes from moisture and lets the beef be warmed gently without prolonged cooking. ### Instructions 1. Refrigerate leftovers within 2 hours in separate shallow containers. Use the beef, sauce, ratatouille, and potatoes within 3–4 days. 2. Re-crisp the potatoes in a 425°F oven for 10–15 minutes. Warm the ratatouille and tomato sauce in separate covered saucepans, adding a splash of water if necessary. 3. For a hot leftover meal, add the sliced beef to the warm tomato sauce and gently heat to 165°F; it will lose its pink center. Alternatively, serve the properly chilled beef cold with ratatouille and a spoonful of Sungold sauce. 4. For another meal, chop the potatoes and vegetables into a breakfast hash, adding the leftover beef near the end. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.