Sous Vide Pot Roast

Recipe: Sous Vide Pot Roast

  By Jack Lawson    

February 12, 2021

Roasts are a classic weekend to weekday meal - great on the day of and even better during the week for easy, thermos-ready lunches. Sous vide takes longer than a typical roast, but can be set up easily and left, mostly, unattended during the cook.

  • Prep: 25 mins
  • Cook: 20 hrs
Sous Vide Pot Roast

Ingredients

1 lb chuck roast

2 medium carrots, split in half and cut into rough half moons

1 medium turnip, split in half and cut into rough half moons

4-6 small potatoes, or 1 large Yukon gold chopped into, cut into 1-inch cubes

2 sprigs rosemary

3 cloves of garlic, peeled

1 tbsp. vegetable oil for searing

2 tsp. Worcestershire sauce

1/2 cup ice (unless using a chambered vacuum sealer)

1/4 cup dry red wine

1/2 cup roughly chopped parsley to garnish

Directions

1Begin by setting your water bath to 170 degrees Fahrenheit, or 76 degrees Celsius

2Generously season your roast with salt and pepper - make sure to work the seasoning deeply into the roast.

3Combine the pot roast the carrots, potato, rosemary sprigs and Worcestershire sauce in a vacuum sealable bag, or using the water displacement method - add the ice too if you're not using a chambered unit and make sure to hit the 'moist' setting on your vacuum sealer.

4Cook the pot roast in the water bath for 24 hours, making sure to keep an eye on water evaporation if cooking uncovered.

5When the cook is done remove the pot roast from the water bath and pat dry the roast. Reserve the vegetables and cooking liquid separately.

6In a large skillet heat oil until shimmering. Add the beef and sear for 5-minutes per side. When searing the ends use your own discretion, but keep in mind that the roast will pull away without resistance when properly browned.

7Once browned remove the roast from the pan and bring 1/4 cup of wine to a simmer for about 1 minute.

8Add the reserved liquid and simmer until reduced by half, about 7 to 8 minutes for a thick sauce that easily coats the back of a spoon.

9Finally, re-add your vegetables and roast. Stir through until well coated in the sauce and serve over a bed of mashed potatoes or your favourite carbs.

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1 Review

Gary R

March 19, 2021

I needed a new recipe to try for our Pot Roast Sundays and this was a hit! So juicy and flavourful!

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