31 October, 2023
Sous Vide Roast Beef
Sous Vide Roast Beef
Notes
Sous vide allows you to cook frozen roast beef directly from the freezer without thawing, maintaining tender results. Simply season the roast, vacuum-seal it, and add 1–2 hours to the normal cooking time. For optimal results, set the machine to130F-135F for 18–48 hours, depending on the cut.
Ingredients
- 3 lb beef chuck roast
- Salt
- Pepper
- Packet Au Jus gravy
- Oil for browning
Instructions
- Set Anova Sous Vide Precision Cooker to 135°F / 57.2°C
- While the water bath comes up to temperature, season your beef roast liberally with salt and pepper and place a large skillet over high heat with enough oil to barely cover the bottom of the pan.
- Once the pan is good and hot, place beef roast into the skillet and allow to sit a minute or two on each side to get a nice brown crust to it.
- Once the beef has a nice crust, remove from the pan and cover with 1 packet of au just gravy powder.
- Place the powder au jus covered beef roast into either a zip lock bag and remove as much air as possible or into a vacuum seal bag to remove the air.
- Place your beef into your water bath and allow it to cook for 14 hours.
- Once 14 hours have passed, you can take the beef out of the package and slice by hand or with a meat slicer.