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)

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Directions

  1. Pat roast dry and then liberally season with salt, pepper, garlic, and herbs. Rub on olive oil in sous code bag. 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. Pour juices and bits into a pan, add some butter and reduce. Can add mushrooms here too, maybe some port.
  5. Fire up skillet at high heat to sear outsides of the chuck.
  6. Slice and eat.
  7. Slice

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