Sous Vide Chuck Roast Recipes

SOUS VIDE ROAST BEEF

Steps:

• Set up your sous vide water bath with the temperature set to 136℉
• In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper.
• Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast.
• Vacuum seal the roast in a plastic bag and cook it at 136℉ for 24 hours. When the roast is done cooking, drain the liquid into a small bowl and set the roast aside for finishing.
• To get a nice crust on the outside of the beef roast, place it on a broiler pan and finish it in a 350ºF oven for 15 minutes, turning it halfway through. Once the roast comes out of the oven, let it rest for 5 to 10 minutes before serving.
• The juices from the roast can be served as an au jus. To make the au jus take the liquid from the bag the roast was cooked in and bring it to a boil in a small saucepan for three to five minutes.
• The au jus is especially good when you're using the roast beef to make French Dip sandwiches.

SOUS VIDE CHUCK ROAST

Steps:

• 1. Set up your sous vide machine according to manufacturer's instructions. Fill pot or bucket with water. For medium rare, set temperature to 129°F (for medium set temperature to 136°F). Set time to 18 hours. 2. Wait for water to reach desired temperature. 3. Lightly coat a large pan with evoo and place over medium-high heat. Sprinkle roast with salt and pepper and place in hot pan to sear. Brown on all sides. 4. Once browned, transfer roast to a brand name resealable bag. Add evoo, rosemary, and thyme sprigs to the bag. 5. When the sous vide hits the desired temperature, add bag to the water. Slowly lower bag till it hits the bottom of the pot, and the air is released. Seal bag closed. Cover pot with plastic wrap to avoid evaporation. (You want to avoid any air trapped in the bag, this will insure that the roast remains fully submerged in the water for the duration of the cooking.) 6. After 18 hours take the roast out the bag. 7. Preheat oven to 475°F. 8. Whip one egg white till foamy and lather on roast. Sprinkle roast with shaved horseradish, salt, and pepper, and place on a roasting pan. Put in 475°F oven for 15 minutes. 9. Remove roast and let it rest for 10 minutes. Slice, sprinkle with Maldon finishing salts and serve with roasted veggies and Red Wine Jam. 10. Yom Tov Alternative: if serving on Yom Tov you can place roast in the oven at 180°F up to 1½ hours before eating. This will develop the crust and keep the roast warm for the meal.

SOUS VIDE CHUCK ROAST

Steps:

• Fill up a large stock pot with water ⅔ of the way. Add your sous vide and bring to a temperature of 140 degrees.
• Season your chuck roast liberally with dry rub of your choice or just simple salt and pepper. You can also add pats of butter on top before sealing.
• Place your chuck roast into a vacuum sealer bag and seal completely. You can also do this using the water displacement method and a Ziploc freezer bag (see notes below).
• Cook for 24 hours at 140 degrees. It's a good idea to cover your pot of water to prevent too much evaporation. If the water level gets too low, you can spoil the meat as the sous vide will turn off. Simply place a layer of aluminum foil on top while it's cooking to prevent this from happening.
• Once the cooking time is up, remove chuck roast from the bag and pour the juices into a bowl if you are making gravy. It can be sliced and served immediately or you can pan sear it.
• OPTIONAL PAN SEAR: Pat chuck roast dry with paper towels. Heat a cast iron skillet over high heat with 1tbsp oil until it begins smoking. Sear the chuck roast on each side for 1-2 minutes until it is browned.
• Let rest for 5 minutes then slice and serve.