Why You’ll Love This Recipe

Sous vide cooking is a foolproof way to achieve the perfect roast beef—tender, juicy, and cooked to your preferred level of doneness. The method allows for precise temperature control, so you never have to worry about overcooking your roast again. Plus, the rich, creamy mushroom sauce made with mixed mushrooms, red wine, and beef stock adds layers of flavor that take this dish to the next level. Whether you’re a seasoned sous vide pro or a newcomer, this recipe guarantees mouthwatering results.

Ingredients

For the Roast Beef:

• 2-pound chuck roast (or any size; plan on ½ lb. per person)
• 1-2 Tablespoons au jus mix (optional)
• Salt and pepper
• 1 Tablespoon vegetable oil
• 1 Tablespoon butter

For the Creamy Mushroom Sauce:

• 1 Tablespoon olive oil
• 1 pound mixed mushrooms (such as portobello, cremini, white button, shiitake, or oyster, cut into 1-inch pieces)
• 1 Tablespoon unsalted butter
• 1 shallot (minced)
• 2 cloves garlic (minced)
• 1 Tablespoon tomato paste
• 2 Tablespoons flour
• ½ cup dry red wine
• ¾ cup beef stock (or vegetable stock)
• ½ teaspoon dried thyme
• 1 ½ teaspoons soy sauce (plus more to taste)
• ⅓ cup heavy cream
• Salt and pepper (to taste)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Sous Vide Bath: Preheat your sous vide water bath to 135°F for medium-rare, or adjust according to your preferred doneness (130°F for rare, 140°F for medium). If you’re using a larger roast, adjust the time accordingly for a perfect cook.
2. Season the Roast Beef: Season the chuck roast generously with salt and pepper. Optionally, sprinkle 1-2 tablespoons of au jus mix onto the meat for extra flavor. Place the roast into a vacuum-seal bag or a resealable zipper bag using the water displacement method.
3. Sous Vide Cooking: Submerge the bagged roast into the preheated water bath and cook for 24-48 hours. The longer you cook the roast, the more tender it will become. After the cooking time, remove the roast from the bag and pat it dry with paper towels to ensure a good sear.
4. Sear the Roast Beef: Heat vegetable oil and butter in a hot skillet over medium-high heat. Once the oil is hot, add the roast and sear it on all sides for about 2-3 minutes per side until a golden-brown crust forms. Remove from the skillet and let rest for 5-10 minutes before slicing.
5. Make the Creamy Mushroom Sauce: In the same skillet, add olive oil and unsalted butter over medium heat. Add the mushrooms and sauté for about 5-7 minutes until softened and browned. Add the shallot and garlic, cooking for another 2 minutes until fragrant.
6. Add the Tomato Paste and Flour: Stir in the tomato paste and cook for 1-2 minutes. Then, add the flour and cook for another minute to form a roux.
7. Deglaze the Pan: Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes.
8. Finish the Sauce: Add the beef stock, dried thyme, soy sauce, and heavy cream. Stir well, then bring the sauce to a simmer. Cook for 5-7 minutes, or until the sauce thickens to your desired consistency. Season with salt and pepper to taste. If desired, adjust the soy sauce for additional flavor.
9. Serve: Slice the roast beef against the grain and serve with the creamy mushroom sauce drizzled on top.

Servings and timing

• Servings: 4-6
• Prep Time: 10 minutes (plus sous vide cooking time)
• Cook Time: 10-15 minutes for searing and making the sauce
• Total Time: 24-48 hours (mostly passive cooking time in the sous vide bath)

Variations

• Different Cuts: While chuck roast is perfect for sous vide cooking, you can use other cuts like ribeye, sirloin, or brisket. Adjust the cooking time based on the thickness of the cut.
• Add Vegetables: Serve the roast with roasted or mashed vegetables like potatoes, carrots, or green beans for a complete meal.
• Different Sauces: If you prefer a different sauce, try a red wine reduction, peppercorn sauce, or even a classic gravy to accompany the roast.

Storage/Reheating

• Storage: Leftover roast beef can be stored in an airtight container in the refrigerator for up to 3 days. The mushroom sauce can also be stored separately in the fridge for up to 3 days.
• Reheating: Reheat the roast gently by warming it in a pan over low heat or in the oven at 250°F until heated through. The sauce can be reheated in a saucepan over medium heat, adding a little beef stock or water to thin it out if necessary.

FAQs

1. How do I know when the sous vide roast beef is done?

Sous vide roast beef is cooked based on time and temperature. For medium-rare, cook it at 135°F for 24-48 hours. The roast will be perfectly tender and cooked evenly throughout when done.

2. Can I use a slow cooker instead of sous vide?

You can cook a chuck roast in a slow cooker, but sous vide ensures more precise control over the temperature and results in a more tender, evenly cooked roast.

3. Do I need to sear the roast after sous vide cooking?

Searing the roast after sous vide cooking helps to develop a flavorful crust. While it’s not strictly necessary, it enhances the texture and adds a savory, caramelized flavor.

4. Can I freeze the roast beef?

Yes, leftover sous vide roast beef can be frozen. Wrap it tightly in plastic wrap and foil, then place it in an airtight container or freezer bag. It can be stored for up to 3 months.

5. Can I make the mushroom sauce ahead of time?

Yes, you can make the mushroom sauce in advance and store it in the refrigerator for up to 3 days. Reheat it on the stovetop when ready to serve.

6. Can I use a different type of mushroom?

Yes, you can use any combination of mushrooms you prefer. Shiitake, oyster, cremini, and white button mushrooms all work well in this sauce.

7. How do I get the roast beef to have a crispy exterior?

To get a crispy crust, ensure the roast is thoroughly dried with paper towels before searing. Use a hot skillet and high heat with oil and butter for an excellent sear.

8. What is the best way to slice sous vide roast beef?

For the most tender slices, slice the roast beef against the grain to break up the muscle fibers, which helps keep the meat juicy and easy to chew.

9. Can I make this dish without wine in the sauce?

Yes, you can substitute the red wine with additional beef stock or a splash of balsamic vinegar for acidity and depth of flavor.

10. Can I sous vide this roast at a higher temperature for more doneness?

Yes, you can adjust the temperature depending on your preference. For medium, cook at 140°F, and for well-done, cook at 160°F. Keep in mind that higher temperatures will result in less tender meat.

Conclusion

Sous Vide Roast Beef is the ultimate way to achieve a tender, juicy, and flavorful roast every time. The precise cooking method ensures that your roast is cooked to perfection, while the creamy mushroom sauce adds richness and depth. This dish is sure to impress, whether you’re hosting a special dinner or enjoying a comforting meal at home.

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