Sous Vide Chuck Roast Recipes
SOUS VIDE CHUCK ROAST
Never overcook your meal again when you sous vide. Complete guide to sous vide inside.
Provided by Adina Moss
Categories Dinner, Main
Time 19h25m
Yield 8
Number Of Ingredients 2
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.
Nutrition Facts :
SOUS VIDE BLADE ROAST WITH AU JUS
A blade roast isn't just for pot roast any longer; use your sous vide to make this cheaper cut of beef into a company-worthy dinner.
Provided by Bren
Categories Main Dish Recipes Roast Recipes
Time P1DT40m
Yield 12
Number Of Ingredients 12
Steps:
- Place a heat-resistant pad underneath a large pot filled with warm water. Attach a sous vide precision cooker to the pot and set temperature to 135 degrees F (57°C). Set the timer to 24 hours.
- Remove all surface fat and silver skin from the roast. Truss the roast and generously season with salt and pepper on all sides.
- Place the roast in a large resealable bag and remove all the air with a vacuum sealer. Place bag in the pot once the right temperature is reached, making sure it is completely submerged. Cover pot with plastic wrap to ensure the water doesn't evaporate.
- Combine olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, thyme, and parsley in a small bowl 1 hour before the timer goes off.
- Preheat the oven to 400 degrees F (200 degrees C) 20 minutes before the timer goes off. Line a baking sheet with aluminum foil.
- Remove the bag from the pot and transfer to a plate. Remove roast and pat dry using paper towels to remove as much moisture as possible. Place the roast on the prepared baking sheet and cover with olive oil mixture.
- Roast in the preheated oven for 20 minutes.
- While the roast is in the oven, combine water, beef base, soy sauce, and garlic granules in a saucepan over medium-high heat. Bring to a soft boil, then reduce heat, and simmer until sauce is reduced, 10 to 15 minutes.
- Remove roast from the oven, cover with foil, and let rest for 10 minutes.
- Slice roast and place on a platter. Drizzle au jus on top or serve sauce separately.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 0.3 g, Cholesterol 51.7 mg, Fat 13.7 g, Fiber 0.1 g, Protein 13.6 g, SaturatedFat 5 g, Sodium 247.7 mg
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