Everyone loves a delicious pot roast, but a sous-vide pot roast is a unique take on a classic dinner. Sous-vide has a magical talent of transforming ordinary, commonplace dinners into delicious and bright meals. To take a cut of meat and turn it into a new texture bursting full of flavor makes sous-vide a wonderful alternative to classic dishes. In a pot roast, there is already a time-commitment, and going about it the sous-vide way makes for a wonderful taste.
Pot roasts are a traditional dinner that can be customized to your unique preferences. They can be spicy, neutral or savory, depending on what time of year it is and what kind of vegetables are in stock at your local farmer’s market or grocery store. The most appealing thing about pot roasts is that they are easy, require little thought or effort, and allow for some creativity in the kitchen.
Considering how I usually make pot roasts, I nearly always go for a chuck or rump roast. I want a cut of meat that has high fat and lots of tender, juicy flakes of meat left behind. My usual temperature for pot roasts ranges from 190°F for 8-12 hours. The best part about a pot roast is turning it on early in the morning, before carrying on with my day. When coming home, the delicious scent has filled my home and I know that dinner will be easy, stress-free and quick to assemble.
Depending on the season, a delicious sous-vide pot roast can be enhanced with your own choice of vegetables. I typically go with diced potatoes, carrots, onions, celery, and sometimes a selection of peppers (red or green, depending on what is in season).
- The Pot Roast
- 2-3 pounds of chuck or rump roast
- 2 teaspoons onion and garlic powder
- Salt and pepper
- 4 sprigs thyme and rosemary
- 1 teaspoon paprika
- The Vegetables
- 1 cup of baby carrots
- 20 multi-colored baby potatoes
- 1 medium red onion, diced
- 1 green pepper, chopped
- 9 garlic cloves, diced
- 4 tablespoons olive oil or sunflower oil
- 2 tablespoons thyme leaves
- Salt and pepper
- For the Pot Roast (prepare at least 1-2 days before serving)
- Preheat a water bath to 160°F
- Cut the chuck/rump roast into small slabs, approximately 2” around. Place spices together in a bowl, mix accordingly. Salt and pepper the meat before coating liberally with spices. Place the roast inside the sous-vide bag with the spices and herbs before sealing securely. Cook the meat for 24-48 hours.
- For the Roasted Vegetables
- -70 minutes before serving
- Preheat your oven to 420°F
- Cut baby potatoes into tiny chunks in a large bowl with baby carrots. Place the diced green pepper in with the vegetables, slice and add the red onion in last to avoid
teary-eyes. Pour in the olive oil and mix the vegetables together. Add spices (thyme) with salt and pepper last. Place neatly in a roasting pan or baking sheet with only one layer for even cooking. Roast in the oven until the potatoes and carrots have softened, but not beyond that because they will turn mushy. The vegetables should be slightly browned. Roast for approximately 30-45 minutes, checking repeatedly (but without opening the oven and losing heat).
- To Put it All Together
- Remove the meat from the sous-vide bag,
preservingany juice and fat. Pat the meat dry so it is not dripping. Salt the outer layer and sear it in a skillet until lightly browned.
- Take the roasted vegetables and drizzle salt and pepper over the top, again, for fresh seasoning. Drizzle olive oil for incorporating flavors. Add portions of the pot roast little by little to the vegetables, and gently spoon the sous-vide juices over the top before serving.
- Sous-vide pot roasts are a delicious alternative to the traditional, classic pot roast. The meat is extraordinarily tender, juicy and the unique flavor will guarantee you will want to put in that extra step every time you make a pot roast. Sous-vide requires a little extra planning but the taste,
flavorand aroma isworth every second.
photo credit: Flickr/The Girls NY