26 March, 2025
Sous Vide Pot Roast
Sous Vide Pot Roast
Ingredients
- 1 lb Beef Chuck cut into cubes
- 2 cups Beef Broth
- 1 cup Carrots sliced
- 1 cup Potatoes diced
- 1 cup Onions chopped
- 2 cloves Garlic minced
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Thyme dried
Instructions
- 1. Preheat your sous vide precision cooker to 165°F (74°C).
- 2. Season the beef chuck with salt and pepper. Place in a vacuum-seal bag along with the beef broth, carrots, potatoes, onions, garlic, and thyme. Seal the bag using a vacuum sealer.
- 3. Submerge the bag in the preheated water bath and cook for 8 hours.
- 4. After 8 hours, remove the bag from the water bath. Carefully open the bag and transfer the contents to a large pot.
- 5. Simmer the stew on medium heat for 10-15 minutes to thicken the broth and meld the flavors. Adjust seasoning if necessary.
- 6. Serve hot and enjoy!