The Best Sous Vide Pot Roast Braised Tender With Gravy
Slow cook a chuck roast sous-vide style for the most tender and flavorful Sunday supper.
Equipment
- 1 immersion circulator
Ingredients
- 1 3-pound chuck roast
- 1 ½ teaspoons kosher salt
- 1 teaspoon mixed dried spices of your choice, (garlic powder, onion powder, dried herbs*)
- few sprigs fresh herbs like thyme, parsley, rosemary
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Instructions
- Heat water bath to 152F.
- Trim excess fat from chuck roast.
- Season meat all over with salt and spices
- Tie meat with butchers twine to hold shape
- Place roast in sous vide bag or double up ziplock bag if using water displacement method
- Add fresh herbs
- Vacuum seal bag or seal using water displacement method
- Place bag in water bath making sure it is completely submerged.
- Set timer for 30 hours and cover water bath vessel to prevent evaporation**
- When timer goes off, remove bag from water bath and let meat rest in the bag for 10 minutes
- Remove the roast from the bag reserving the cooking juices (pour the juice into a fat separator measuring cup)
- Melt butter in a pan until it bubbles and releases its water. Whisk in flour and cook until lightly browned. Whisk in the reserved bag juices and bring to a boil. Taste and season. Cook to desired gravy thickness.
- Slice pot roast and serve with a side of mashed potatoes, gravy, roasted carrots and caramelized onions.
Notes
- Avoid black pepper and fresh garlic
- Check water level from time to time and top it off it necessary
- Nutrition information is for 1 serving.
Nutrition
Calories: 469kcalCarbohydrates: 3gProtein: 44gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 170mgSodium: 1.099mgPotassium: 753mgFiber: 0.1gSugar: 0.01gVitamin A: 204IUCalcium: 41mgIron: 5mg
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