Sous Vide Pot Roast Food

SOUS VIDE POT ROAST

Steps:

• With a sous vide wand, heat about 6 liters of water in a large pot or container to 133°F / 56°C.
• Meanwhile, heat the olive oil in a large skillet over high heat. When the oil begins to smoke, sear the chuck roast, holding the meat in place with metal tongs to form a golden crust all over. Remove the meat from the skillet and let cool.
• Place the chuck roast into a Ziploc or vacuum-sealed bag, along with the pepper, garlic, thyme, butter, sugar and salt. Vacuum seal closed.
• When the water reaches temperature, submerge the bag in the water, ensuring it's completely covered. Cover the pot or container with plastic wrap to avoid water evaporation. Cook for 24 hours, up to 48 hours.
• Towards the end of the sous vide time, preheat the oven to 350°F / 180°C.
• In a baking dish, toss the potatoes, carrots, apples, and onions with the olive oil, salt, pepper and garlic powder, and mix everything together with your hands. Distribute the thyme stalks in between the vegetables. Roast for 45 minutes.
• Meanwhile, in a medium pot, bring the broth to a simmer and reduce it to 1½ cups.
• Remove the bag from the sous vide bath. Strain the liquid in the bag directly into the pot with the broth.
• In a small cup, dissolve the cornstarch in 5 tablespoons cold water and whisk into the broth. Bring the gravy to a boil, mixing constantly. When boiling, cook for 1 minute, then remove the gravy from the heat.
• When the vegetables are fork-tender, remove them from the oven and increase the temperature to 450°F / 230°C. Remove the thyme stalks from the vegetables.
• Drizzle the sauce over the vegetables and stir. Place the sous vide chuck roast on top and return to the oven until the chuck has a deep golden brown color, about 5 minutes.
• Top the roast with fresh herbs. Serve with a side of green beans if you like.

SOUS VIDE BLADE ROAST WITH AU JUS

Steps:

• Place a heat-resistant pad underneath a large pot filled with warm water. Attach a sous vide precision cooker to the pot and set temperature to 135 degrees F (57°C). Set the timer to 24 hours.
• Remove all surface fat and silver skin from the roast. Truss the roast and generously season with salt and pepper on all sides.
• Place the roast in a large resealable bag and remove all the air with a vacuum sealer. Place bag in the pot once the right temperature is reached, making sure it is completely submerged. Cover pot with plastic wrap to ensure the water doesn't evaporate.
• Combine olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, thyme, and parsley in a small bowl 1 hour before the timer goes off.
• Preheat the oven to 400 degrees F (200 degrees C) 20 minutes before the timer goes off. Line a baking sheet with aluminum foil.
• Remove the bag from the pot and transfer to a plate. Remove roast and pat dry using paper towels to remove as much moisture as possible. Place the roast on the prepared baking sheet and cover with olive oil mixture.
• Roast in the preheated oven for 20 minutes.
• While the roast is in the oven, combine water, beef base, soy sauce, and garlic granules in a saucepan over medium-high heat. Bring to a soft boil, then reduce heat, and simmer until sauce is reduced, 10 to 15 minutes.
• Remove roast from the oven, cover with foil, and let rest for 10 minutes.
• Slice roast and place on a platter. Drizzle au jus on top or serve sauce separately.