Sous Vide Chuck Pot Roast with Roasted Vegetables
Create a perfect version of the old pot roast with sous vide. The meat is fall apart tender and very juicy. In this recipe, it is paired with a medley of roasted vegetables and brightened with lemon sauce.
Create a perfect version of the old pot roast with sous vide. The meat is fall apart tender and very juicy. In this recipe, it is paired with a medley of roasted vegetables and brightened with lemon sauce.
- 1 teaspoon paprika
- salt and pepper
- 4 tablespoons olive oil
- olive oil
- 1 teaspoon mustard powder
- 2 teaspoons garlic powder
- lemon
- 1 medium onion chopped
- 2 teaspoons onion powder
- 1 red pepper chopped
- 4 sprigs thyme
- 4 sprigs rosemary
- 2 tablespoons thyme leaves
- to assemble
- 2 pounds chuck roast (900g to 1350g)
- 1/2 teaspoon ancho chile powder or chile powder of your choice
- 10 large carrots
- 20 multi-colored baby potatoes
- 10 garlic cloves roughly diced
- Carbohydrate 60.9545565077834 g
- Cholesterol 0 mg
- Fat 17.1733775062438 g
- Fiber 18.7357446073511 g
- Protein 8.77577000110897 g
- Saturated Fat 2.69115545106958 g
- Serving Size 1 1 recipe (1406g)
- Sodium 362.254670840136 mg
- Sugar 42.2188119004323 g
- Trans Fat 1.30911755051465 g
- Calories 395 calories
Step-by-step
- Prepare the vegetables: Chop the onion and red pepper. Roughly dice the garlic cloves.
- Season the chuck roast: Season the chuck roast generously with paprika, salt, pepper, mustard powder, garlic powder, onion powder, and ancho chile powder.
- Sear the chuck roast (optional): Sear the chuck roast on all sides in olive oil in a skillet over medium-high heat. This step adds flavor but is not essential.
- Prepare the sous vide bag: Place the seasoned chuck roast in a vacuum seal bag or a zip-top bag. Add the thyme and rosemary sprigs to the bag.
- Sous vide the chuck roast: Vacuum seal the bag (if using a vacuum sealer) and submerge it in a sous vide bath set to 135°F (57°C) for 24-36 hours.
- Roast the vegetables: While the chuck roast is cooking, preheat your oven to 400°F (200°C). Toss the carrots, potatoes, and garlic cloves with olive oil, salt, and pepper. Roast for 30-40 minutes, or until tender.
- Make the lemon sauce (optional): While the vegetables are roasting, whisk together lemon juice, olive oil, thyme leaves, salt, and pepper to taste.
- Assemble the dish: Once the chuck roast is cooked, remove it from the bag and let it rest for at least 15 minutes before slicing against the grain. Arrange the sliced chuck roast over the roasted vegetables. Drizzle the lemon sauce (if made) over the top.
My Perfect Sunday Roast: A Sous Vide Adventure
Sundays used to be synonymous with the smell of a slow-cooked pot roast filling my home. It was a comforting aroma, a promise of a warm, satisfying meal after a busy week. But let's be honest, the traditional method could be...time-consuming. Hours of simmering, the constant worry of the meat drying out – it felt like a culinary marathon, not a relaxing Sunday activity. That's when I discovered the magic of sous vide cooking. And oh, my goodness, the difference is extraordinary!
This sous vide chuck pot roast recipe is my new Sunday staple. It's transformed my pot roast experience from a stressful ordeal to a truly enjoyable culinary adventure. The secret lies in the precise temperature control of the sous vide technique. The meat cooks evenly, resulting in an unbelievably tender and juicy result. Forget about tough, dry meat; this roast practically melts in your mouth. And honestly, the best part is that most of the cooking happens on autopilot. I can prep everything in the morning, seal the roast and vegetables, and then leave it to do its magic while I get on with the other things in my day. No more babysitting a simmering pot for hours!
The accompanying roasted vegetables add a beautiful depth of flavour and colour to the dish. Simple carrots and potatoes, roasted until tender and slightly caramelised, create a perfect side that complements the richness of the beef perfectly. The subtle earthy notes of rosemary and thyme, woven throughout the dish, enhance the overall flavour profile, creating a truly unforgettable culinary experience. I often experiment with different vegetable combinations, sometimes adding root vegetables like parsnips or sweet potatoes, or even throwing in some Brussels sprouts for an added touch of bitterness. The possibilities are truly endless!
This recipe isn’t just about the delicious outcome; it’s about reclaiming my Sundays. It's about having a beautiful meal ready without spending the entire day chained to the stove. The sous vide technique allows me to focus on other things – my family, my hobbies, or simply relaxing and enjoying some peace and quiet – knowing that a perfectly cooked, incredibly delicious meal awaits. It’s a win-win situation. And the compliments I receive? Well, those are just the cherry on top of this already amazing culinary creation!
I encourage you to give this recipe a try. It’s surprisingly easy to follow, even for a beginner like I was. The results are consistently amazing, and the time saved is a gift you’ll appreciate more than you can imagine. This isn't just a recipe; it's a life-changer! Prepare to be amazed at the tender, juicy perfection of this sous vide chuck pot roast. It's a game-changer and a guaranteed crowd-pleaser.
Tips and variations:
- Feel free to experiment with different herbs and spices to create your own unique flavor profile.
- Add other vegetables to the roasting pan, such as broccoli, cauliflower, or butternut squash.
- If you don't have a vacuum sealer, you can use a zip-top bag and the water displacement method to remove air.
- For a richer flavor, sear the roast before sous vide.
- Adjust the cooking time depending on the thickness of your roast.
- The leftovers are great for sandwiches or salads!
So, ditch the stress of traditional pot roast cooking and embrace the simplicity and deliciousness of sous vide. You won't regret it! Happy cooking!
