Sous Vide Roast Beef
Easy and economical way to make the perfect roast beef.
Equipment
- 1 immersion circulator
Ingredients
- 1 (3-pound) chuck roast (about 2-3-inches thick)
- 1 ½ teaspoons kosher salt
- 2 tablespoons Worcestershire sauce
Instructions
- Heat water bath to 133F.
- Trim excess fat from chuck roast edges
- Season meat all over with salt
- Pour Worcestershire sauce in bottom of cooking bag
- Place roast in sous vide bag or double up ziplock bag if using water displacement method
- Vacuum seal bag or seal using water displacement method
- Place bag in water bath making sure it is completely submerged.
- Set timer for 44 hours and cover water bath vessel to prevent evaporation**
- When timer goes off, remove bag from water bath and let meat rest for 10 minutes, if eating immediately. Or submerge in ice water for 20 minutes before refrigerating for later use.
- Remove the roast from the bag reserving the cooking juices for an au jus.
- Slice and serve trimming away any excessive fat.
Notes
1. Avoid black pepper and fresh garlic as they don't do well over a long cook.
2. Check water level from time to time and top it off it necessary.
3. Searing the meat for added flavor prior to slicing is an option. Pat the meat dry with paper towels. Sear on all sides in a lightly greased hot cast iron skillet.
4. Cooking sous vide at low temperatures does not melt away fat, so some extra trimming post cook may be needed if you have a well marbled cut of meat.
Nutrition
Serving: 4 servingsCalories: 412kcalCarbohydrates: 2gProtein: 43gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 155mgSodium: 1165mgPotassium: 815mgSugar: 1gVitamin A: 36IUVitamin C: 1mgCalcium: 48mgIron: 5mg
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