Craving a melt-in-your-mouth pot roast that practically falls apart at the touch of a fork? Forget tough, dry meat! This sous vide pot roast recipe delivers unbelievably tender, juicy results every single time. It's a fantastic example of how easy healthy meals can be, perfect for a cozy weeknight dinner or a special occasion. This recipe is your ticket to effortless homemade cooking that will impress even the most discerning palates. Get ready to experience pot roast perfection!
Ingredients:
- 3-4 pound chuck roast (bone-in or boneless)
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Instructions:
Step 1: Preparing the Roast
Pat the chuck roast dry with paper towels. Season generously with salt and pepper on all sides. This simple step is crucial for proper browning and flavor development.
Step 2: Searing the Roast (Optional but Recommended)
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until nicely browned. This step isn't strictly necessary with sous vide, but it adds a delicious depth of flavor.
Step 3: Sous Vide Cooking
Place the seared roast (or unseared if skipping the previous step) in a large sous vide bag. Add the chopped onion, carrots, and celery to the bag. In a bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour this mixture over the roast and vegetables in the bag. Seal the bag, removing as much air as possible.
Step 4: The Sous Vide Process
Submerge the sealed bag in a water bath set to 135°F (57°C) for 24-36 hours. The longer it cooks, the more tender the meat will become.
Step 5: Searing and Finishing (Optional)
After the sous vide cooking, carefully remove the roast from the bag. Reserve the cooking liquid. If desired, sear the roast again in a hot skillet to crisp up the exterior. This adds a beautiful crust to the already tender meat.
Step 6: Making the Gravy
Strain the reserved cooking liquid into a saucepan. Bring to a simmer over medium heat, reducing it until it thickens slightly to your desired consistency. You can use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the gravy further if needed.
Step 7: Serving
Slice the pot roast against the grain and serve it with the delicious gravy, alongside the roasted vegetables from the bag.
Tips and Variations:
- For a richer flavor: Add a few sprigs of fresh herbs to the bag.
- Spice it up: Add a pinch of red pepper flakes to the cooking liquid for a hint of heat.
- Different vegetables: Feel free to experiment with other vegetables like potatoes, parsnips, or turnips.
- Make it ahead: This pot roast can be prepared a day or two in advance, making it a great option for meal prepping.
Nutritional Information (per serving, approximate):
This will vary based on the size of your roast and the specific ingredients used. However, a general estimate per serving could be around 400-500 calories, with a moderate amount of protein and fat. Consult a nutrition calculator for a more precise analysis using your specific ingredients and serving size. This dish is relatively high in protein and provides essential nutrients from the vegetables.
This sous vide pot roast is a guaranteed crowd-pleaser, a delicious and easy recipe that even beginner cooks can master. Enjoy!