sous vide recipe

A Sous Vide machine can do many, many things.  However, none may be just as impressive as how it transforms a tough chuck roast into a piece of meat you would swear is prime rib.  So simple, takes only minutes of activity for a wonderful meal that will definitely impress!

Sous Vide Chuck Roast

chuck

kosher salt, (enough

black pepper (enough

garlic powder

Tbsp butter

garlic

rosemary

red wine

Reserved juices from sous vide bag

Tbsp cold butter, seperated into 1 Tbsp portions

Tbsp All-purpose flour

Beef stock (for pan sauce, only if needed)

SEASON

Set Sous Vide machine (affiliate) to 135° and prepare water bath. Season the roast generously with kosher salt, coarse ground black pepper and garlic powder on all sides. 

BAG &amp; BATHE

Place in a vacuum sealer (affiliate) bag. On each side of the meat, add 1 sprig of rosemary. Seal tightly and place in water bath.  Allow roast to cook for 29 to 36 hours.

DRY &amp; REST

Remove roast from water bath. Hold bag upright and cut across to open, making sure not to spill the juices.  Pat the roast dry with a paper towel and let rest for 15 minutes. 

SEAR

Bring a large pan up to high heat.  Just before cooking, add 1 Tbsp butter.  Next, add the chuck roast to the pan, pressing it into the bottom of the pan to help all surfaces get a good sear. Cook for 60 seconds on every surface. Use tongs to hold it on end, allowing the sides and ends to cook as well.

FINISH SEARING

Reduce heat to medium and add remaining butter, garlic cloves and rosemary to pan.  Repeat the sear process, hitting every side for 30 seconds.  This time, use the rosemary to bush the butter over the roast as it cooks.  Once all sides have their second 30 second sear, remove the roast to a cutting board.  The roast should save a solid sear all the way around.

OPTIONAL PAN SAUCE

Add one cup of red wine to pan and reduce heat to medium low.  Reduce wine by half and add in juices from sous vide bag.  If you need more liquid, add in some beef stock.  Using the end of a spatula, scrape the brown bits from the pan and stir them into the liquid.  Allow this to reduce by half and remove from heat. Dip remaining 1 Tbsp of cold butter in flour and drop into pan and stir in until butter has completely melted.

TO SERVE

Cut roast against the grain and serve with pan sauce spooned over top.

https://www.youtube.com/watch?v=HkBi2KLCJD8

Transform a cheap cut of meat into something tender and delicious with sous vide chuck roast! Pefectly cooked to temp and seared for flavor! Great & easy!

Full recipe at www.nerdchefs.com/sous-vide-chuck-roast-recipe

29-Hour Sous Vide Chuck Roast

Learn how to make Sous Vide Beef Cheeks and all there is to know about this cooking technique. You'll never cook meat any other way.

Sous Vide Beef Cheeks

beef

garlic cloves,

olive oil

salt and pepper

Preheat the Russell Hobbs Sous Vide Slow Cooker by setting the temperature at 55°C (130°F).

Place the beef cheeks, garlic, rosemary, oil and some seasoning, in an even layer in a pouch and vacuum seal. 

Place the sealed pouch into the preheated water bath and cook for 48 hours.

Just before the allotted cooking time is finished, preheat a grill or skillet until it’s very hot.

Remove the beef cheeks from the pouches and pat them dry with paper towels.

Lightly brush the beef cheeks with oil and generously season them with salt and pepper.

Place the steak on the very hot grill and sear each side until it’s nicely browned, about one minute on each side. Alternatively, sear each side in the very hot skillet for 15-25 seconds on each side. To avoid overcrowding, work in batches if necessary. 

Blot the beef cheeks with paper towels afterwards to remove excess oil. 

Let the beef cheeks rest for 5 minutes before slicing them thinly.

Serve immediately with your favourite vegetables.

This looks so yummy. As a beef lover, I'll surely try this recipe soon.

I would love to try this recipe out and also some fish

We eat a lot of chicken breast because it is always on sale in our area, so that would be the main thing we cook in it.

I would make a family favourite meal of Sausage casserole, the classics always go down well in our house

I would love making a stew or casserole, beef or chicken with lots of veg, those recipes sound amaizng though so would probably try out the lamb if I can get a decent priced cut!

I think I would like to try hake fillets in the Sous Vise, but may have to try the beef cheek Ragu recipe above. I know that would be my husband’s  first choice.

The first thing I ever had cooked sous vide was fresh salmon and it was so delicious with a wonderful texture that it would be the first thing I tried cooking if I had a sous vide cooker of my own.

I'd try this recipe first, it looks so delicious

This looks amazing, and would be a real game-changer in our house! I could Sous Vide my husband the perfect rare steak a delicious salmon fillet for me, a tasty vegetable medley and our sauces all at the same time!

Wow! What a great prize! Would love to try your recipe... looks absolutely delish!

this looks so tasty and healthy and will be trying it out this week

Any beef recipe would be fantastic, but I would try a Pot Roast first

Pork, I always have a problem cooking pork. It doesn’t matter whatever way I try, it’s alway too dry.

I'd love to try a rack of ribs done in a sous vide, I bet they would be falling apart tender and delicious.

Lancashire hotpot with dumplings - yummy!!

I would cook some melt in the mouth steak

Yum! I would love to get creative with stews and casseroles. Love a beef stew!

I think it would be a nice beef casserole for the hubby

We love salmon, so it would be lovely to try that first.

Wow, it looks so tasty . I love your recipe very much. I think your dish is very delicious. I will make this recipe for my family and my friend. I hope you have more recipe like this. Thank you for sharing.

Sous Vide Prime Rib makes the perfect holiday dinner recipe. This recipe for Sous Vide Prime Rib is melt-in-your mouth tender and juicy and a great stress-free way to make a prime rib roast. Slather it with our popular Prime Rib Rub and serve it with Prime Rib Au Jus.

Sous Vide Prime Rib

5-6 Lbs Prime Rib Roast (Boneless or Bone-in) ((*Note 1))

Kosher Salt

Olive Oil

Thyme

1.5 tbsp Dried Rosemary

1.5 tbsp Onion Powder

Garlic Powder

Black Pepper

Liberally season the prime rib roast with kosher salt and place in the refrigerator for at least one hour, up to 12 hours.

Set the sous vide machine to 132 degrees F for medium rare. (*Note 3)

Place the prime rib roast in a heavy-duty vacuum bag and vacuum seal.

Transfer the sealed bag to the water bath and set the timer to 8-12 hours. (*Note 3)

SOUS VIDE THE PRIME RIB ROAST:

Right before removing the prime rib roast from the water bath, make the Prime Rib Au Jus. Keep warm on the stove until ready to serve. (*Note 4)

MAKE THE AU JUS:

Whisk together the ingredients for the Prime Rib Rub and set aside.

Pre-heat a large cast iron skillet over medium-high heat until it&#39;s scorching hot (it will start to smoke a little).

While the cast iron skillet is pre-heating, remove the prime rib from the bag and reserve the cooking liquid to use in the Au Jus in place of the beef broth, if desired. Pat the prime rib dry with a paper towel.

Cover the roast with 1-2 Tbsp oil followed by the prime rib rub.

Sear the roast for 1 minute per side, including the ends (for a total of six sides).

Let rest for 15 minutes. Carve into 1/2&quot;-1&quot; slices (Personal preference) and serve with the au jus.

SEAR THE PRIME RIB ROAST:

Tender and juicy Sous Vide Chuck Roast recipe with a killer steak rub combo. You won&#39;t believe how incredibly tender and flavorful sous vide roast beef can be. 

Chuck Roast, Any Size ((*Note 1))

Better Than Bouillon, Beef Flavored ((*Note 2))

2-3 Tbsp Montreal Steak Seasoning ((*Note 3))

Rub Better Than Bouillon generously over the roast. The larger the roast, the more you&#39;ll need. Start with 1 Tbsp and move up from there.

Rub the roast with Montreal seasoning (or your preferred dry rub). The larger the roast, the more you&#39;ll need. Start with 1 Tbsp and move up from there.

Transfer the roast to your Sous Vide bag of choice.

SEASON THE CHUCK ROAST:

Pre-heat the water bath to your preferred doneness (*Note 4) using a sous vide immersion circulator.

Transfer the vacuum bag to the water bath and cook for 24 hours minimum up to 48 hours. (*Note 5)

Carefully remove the bag from the water bath with tongs. Remove the roast from the bag and pat dry.

COOK THE CHUCK ROAST:

Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it&#39;s scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 6)

Sear each side of the roast for 45 seconds.

Turn off the stove and transfer the roast to a cutting board. Slice against the grain. No resting necessary.

REVERSE SEAR:

&lt;p&gt;Anyone who has ever sipped a cup of traditional cinnamon-spiked Mexican hot chocolate will recognize its influence on this dark, velvety chocolate ice cream. The creamy custard base cooks without curdling in low, slow sous vide heat.&lt;/p&gt;

Sous Vide Mexican Chocolate Ice Cream

(210 g) dark chocolate, coarsely chopped, or chocolate chips

vanilla

(16 fl. oz./500 ml) whole milk

(8 fl. oz./250 ml) heavy cream

(4 oz./125 g) sugar

(3/4 oz./20 g) Dutch-process cocoa powder

cinnamon

cayenne pepper

kosher salt

chocolate

Making this sous vide vanilla extract recipe will give you homemade vanilla extract in less time. This easy vanilla recipe is perfect as a homemade gifts to give, a foodie gift or even as a hostess gift. Always have homemade vanilla in your cabinet for all your baking recipes.

Sous Vide Vanilla Extract

vodka

vanilla beans

In a mason jar place 2 cups of your chosen alcohol and 4 split vanilla beans,

Heat your sous vide to 130 degrees Fahrenheit.

Carefully submerge the jars in the heated water, ensuring they covered by at least an inch of water.

The longer you sous vide the vanilla extract, the richer and deeper the flavor will become.

I sous vide for 4 hours to achieve the vanilla in this photos.

Remove from the sous vide bath and allow to cool completely before storage.

Sous vide vanilla extract recipe

Learn how to sous vide ribeye steak with a reverse sear. Baste and top your sous vide steak with an easy garlic butter compound, to create the perfect ribeye, cooked to your preferred temperature.

Sous Vide Ribeye Steak

Lb Ribeye Steak, Boneless

Kosher salt and black pepper,

tbsp Canola, Vegetable or Avocado Oil, For Searing

tbsp Unsalted Butter

Garlic,

Kosher salt,

Pre-heat the water bath to your preferred doneness (*Note 1) using a sous vide immersion circulator.

Sprinkle the ribeye with salt and pepper, or your selected steak seasoning. Place the ribeye in a vacuum-seal bag (in a single layer if making more than 1) and close using a vacuum sealer or water displacement method.

Transfer the vacuum bag to the water bath and cook for 40 minutes minimum (if your steak is less than 1.5&quot; thick) or 60 minutes minimum (if your steak is over 1.5&quot; thick). Reference the time chart in the post or notes to see what the max. time is. (*Note 2)

OPTIONAL: While the steak is cooking, make the garlic butter compound. Mix the softened butter with the minced garlic and salt and whip to combine. Set aside until ready to sear.

After the steak is finished cooking, remove the bag from the water bath. Carefully remove the steak from the bag and pat dry. Discard any juice that accumulated.

Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it&#39;s scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 3)

OPTIONAL: Add 2 tablespoons of garlic compound butter (or regular butter) to the skillet, quickly followed by the ribeye.

Sear each side of the ribeye for 45 seconds. While searing, tip the pan a little so the butter collects on one side of the pan. Use a spoon to baste the steak with the melted butter. Continue to scoop and pour the butter over the steak until it&#39;s ready to flip. After the top and bottom have been seared, grab your tongs to brown the small edges of the steak, about 45 seconds total.

Top 7 sous vide recipe recipes from across the web

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Sous Vide Chuck Roast

Sous Vide Beef Cheeks

Sous Vide Prime Rib

Sous Vide Chuck Roast

Sous Vide Mexican Chocolate Ice Cre...

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Top 7 sous vide recipe recipes from across the web

The most viewed sous vide recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Chuck Roast

Sous Vide Beef Cheeks

Sous Vide Prime Rib

Sous Vide Chuck Roast

Sous Vide Mexican Chocolate Ice Cre...

Sous Vide Vanilla Extract

Sous Vide Ribeye Steak

The most viewed sous vide recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine