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sous vide pot roast in a baking dish with vegetables and gravy
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Sous Vide Pot Roast

Incredibly tender Sous Vide Pot roast with homemade beef gravy, roasted onions, carrots and potatoes is a hearty and warming winter meal.
Course Beef, Main Course
Cuisine American
Keyword Sous Vide Pot Roast
Prep Time 1 hour
Cook Time 1 day
Servings 4
Calories 663kcal
Author Abril Macias

Equipment

  • Sous Vide Container
  • Sous Vide Clips
  • Sous Vide Wand
  • Pyrex 2Piece Basics Value Pack 3 Quart Oblong Bake Dish, 2.2, Clear
  • "Lodge Seasoned Cast Iron Skillet with Scrub Brush- 10.25 inches Cast Iron Frying Pan With 10 inch Bristle Brush "
  • Fish Spatula
  • Cuisinart French Classic Tri-Ply Stainless Saucepan with Cover
  • Stainless Steel Whisks
  • Wooden Cutting Board
  • Steak Knives
  • Sous Vide Bag Kit
  • Vacuum Sealer

Ingredients

Sous Vide Chuck Roast

  • 2 tablespoons olive oil
  • lb chuck roast
  • ½ teaspoon freshly ground pepper
  • 2 garlic cloves peeled
  • 10 thyme stalks
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • ½ teaspoon salt

Pot Roast

  • 2 cups potatoes if they are large cut into 1½" cubes, if small just cut in half
  • ½ pound carrots cut into 1-inch pieces
  • 1 cup apple slices cut into ½-inch pieces
  • ½ cup red onions cut into ¼-inch pieces
  • tablespoons olive oil
  • ½ tablespoon salt
  • Freshly ground pepper
  • ½ teaspoon garlic powder
  • 10 stalks fresh thyme
  • cups beef broth
  • 2 tablespoons cornstarch
  • ¼ cup mixed fresh herbs parsley, basil

Instructions

  • 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.

Nutrition

Calories: 663kcal | Carbohydrates: 41g | Protein: 38g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 118mg | Sodium: 1917mg | Potassium: 1403mg | Fiber: 5g | Sugar: 14g | Vitamin A: 9840IU | Vitamin C: 37mg | Calcium: 100mg | Iron: 5mg