Sous Vide Inside Round Pot Roast Recipes

SOUS VIDE EYE OF ROUND

Sous Vide Eye of Round image

Sous vide is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! The long, slow process breaks down connective tissue resulting in a roast that is fork-tender. I serve this with mushroom gravy.

Provided by Bren

Categories Sous Vide Recipes

Time 18h40m

Yield 6

Number Of Ingredients 7

Ingredients

1 teaspoon salt
½ teaspoon garlic granules
½ teaspoon onion powder
freshly ground black pepper to taste
1 (3 pound) beef eye of round roast
1 ½ teaspoons Worcestershire sauce, or more as needed
2 tablespoons avocado oil, or more as needed

Steps:

Mix together salt, garlic granules, onion powder, and pepper in a small bowl.
Trim and discard any fat from roast. Rub the roast with enough Worcestershire sauce to coat. Rub seasoning mixture over the entire surface of the roast.
Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.
When the time is up, remove roast from the bag and pat completely dry with paper towels.
Heat 2 tablespoons avocado oil in a large skillet over high heat until it shimmers. Add roast and sear until evenly browned, 2 to 3 minutes per side, adding more avocado oil if necessary.
Move the roast to a serving dish and serve.

Nutrition Facts : Calories 526.5 calories, Carbohydrate 0.6 g, Cholesterol 138.3 mg, Fat 37.1 g, Fiber 0.1 g, Protein 44.8 g, SaturatedFat 13.4 g, Sodium 449.5 mg

SOUS VIDE BLADE ROAST WITH AU JUS

Sous Vide Blade Roast with Au Jus image

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

Ingredients

1 (3 pound) blade chuck roast
salt and freshly ground black pepper to taste
1 ½ tablespoons olive oil
1 tablespoon garlic, finely grated
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground thyme
1 teaspoon dried parsley
1 ½ cups water
2 teaspoons beef base (such as Better than Bouillon®)
½ teaspoon low-sodium soy sauce (such as Bragg®)
¼ teaspoon garlic granules

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

More about "sous vide inside round pot roast recipes"

SOUS VIDE POT ROAST RECIPE WITH CHUCK ROAST

Web Oct 5, 2020 Sous Vide Chuck Roast 2 tablespoons olive oil 1½ lb chuck roast ½ teaspoon freshly ground pepper 2 garlic cloves peeled 10 thyme …
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4/5 (8)
Category Beef, Main Course
Cuisine American
Calories 663 per serving

Meanwhile, heat the olive oil in a large skillet over high heat. When the oil begins to smoke, sear the chuck roast, holding the meat in place with metal tongs to form a golden crust all over. Remove the meat from the skillet and let cool.
Place the chuck roast into a Ziploc or vacuum-sealed bag, along with the pepper, garlic, thyme, butter, sugar and salt. Vacuum seal closed.
When the water reaches temperature, submerge the bag in the water, ensuring it’s completely covered. Cover the pot or container with plastic wrap to avoid water evaporation. Cook for 24 hours, up to 48 hours.

Sous Vide Inside Round Pot Roast Recipes

SOUS VIDE EYE OF ROUND

Sous vide is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! The long, slow process breaks down connective tissue resulting in a roast that is fork-tender. I serve this with mushroom gravy.

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.

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