How to Sous Vide a Beef Roast
So excited to bring you this dish. We are on the LG Signature 48" Pro Style Dual Fuel Range Stainless Steel making a sous vide style chuck roast with carrots, mushrooms, and potatoes. You would do this in the oven or the crock pot, but we are going to do this with the ease of sous vide.
Make sure to pat your chuck roast dry, and then start by seasoning the chuck roast with ¼ Italian seasoning, ¼ Montreal steak seasoning, 2 tablespoons of kosher salt, and 1 tablespoon of black pepper. Rub this into all of the cracks on the outside of the roast in order to make sure the seasoning is well incorporated and forms a crust. Once immersed in water, this will also release all of the flavors into the meat and vegetables.
Quarter your mushrooms and potatoes to match the size of the baby carrots. Or if you’re using full size carrots, make sure all your vegetables are quartered to be around the same size. This will also help the vegetables get soft in the sous vide. Season these with ¼ cup of Italian dressing. You can use any dressing you want, or even make your own vinaigrette.
Once everything is seasoned, put it the chuck roast and vegetables into the vacuum seal bag and vacuum all of the air out of it. Preheat your sous vide system to 155 degrees. We used the LG Signature Kitchen Suite Range sous vide system. Put this in for about 3 hours, but if you wanted to build the flavor longer you could definitely have it in for 3 – 5 hours.
The longer you cook everything in sous vide, the more it builds the flavors. You don’t have to worry about it burning or overcooking in sous vide. The vegetables had all of the flavors from the beef, and our chuck roast was tender. This is one we’re going to make again. Hope yo make this, and enjoy this at home.
Ingredients:
- 2 lb chuck roast
- 1 lb carrots
- 1 lb mushrooms
- 1 lb russet potatoes
- ¼ Italian seasoning
- ¼ cup Italian dressing
- ¼ Montreal steak seasoning
- 2 tablespoons salt
- 1 tablespoon pepper
Method:
- Preheat sous vide system to 155 degrees
- Pat chuck roast dry
- Season with salt, pepper, Italian seasoning, and Montreal steak seasoning
- Quarter mushrooms and potatoes (and carrots if regular size and not baby carrots)
- Season vegetables with Italian dressing
- Add chuck roast and vegetables to vacuum seal bag and seal shut
- Cook for 3 hours on 155 degrees in sous vide
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