Sous Vide Beef Chuck Roast

56°C (132.8° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty
HS

Ingredients

  • 3-4 lb chuck roast
  • Olive oil
  • Salt
  • Pepper
  • Herbs (thyme works nicely)
  • Minced garlic (at least 4 cloves, more to your liking)

Comments

KU
Kenneth Urban
Make sure your water vessel is covered; this will help minimize evaporation. Periodically check and top off the water when necessary.
3 months ago
KU
Kenneth Urban
Make sure your water vessel is covered; this will help minimize evaporation. Periodically check and top off the water when necessary.
3 months ago
LT
lesley Tobin
I've never used my sous vide for that long. Is it likely to boil dry while I'm asleep?
3 months ago

Directions

  1. Pat roast dry. Rub on olive oil in sous code bag. Seasoning with garlic optional; you really don't need salt here as it makes the sauce later too salty and doesn't really improve the meat. Seal 'er up.
  2. Preheat water bath to 56C. Can obviously go a little higher if you like. Do this first (can't figure out how to reorder steps in a recipe on Tender app).
  3. Cook for at least 36 hours. I do 48 cause can prep around dinner time one day and then have it 2 days later.
  4. Pull from sous vide bath. Pat meat dry, season liberally with salt, pepper. Heat up pan on high heat and sear outsides of the meat. Pour the sous vide juices and bits (of garlic if you had them in there) into the pan to deglaze from searing the meat, add some butter and reduce. Can add mushrooms here too, maybe some port.
  5. Slice and eat.
  6. Slice

Comments

KU
Kenneth Urban
Make sure your water vessel is covered; this will help minimize evaporation. Periodically check and top off the water when necessary.
3 months ago
KU
Kenneth Urban
Make sure your water vessel is covered; this will help minimize evaporation. Periodically check and top off the water when necessary.
3 months ago
LT
lesley Tobin
I've never used my sous vide for that long. Is it likely to boil dry while I'm asleep?
3 months ago