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Sous Vide Roast Beef

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Sous Vide Roast Beef is a foolproof method for achieving perfectly cooked, tender, and juicy roast beef every time. Paired with a rich, creamy mushroom sauce, this recipe elevates a classic roast to new heights, making it ideal for special occasions or a comforting meal.

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)

Instructions

  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.

Notes

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: Gently reheat the roast in a pan over low heat or in the oven at 250°F until warmed through. Reheat the sauce in a saucepan over medium heat, adding a little beef stock or water to thin it out if necessary.

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: Try a red wine reduction, peppercorn sauce, or classic gravy to accompany the roast.

Find it online: https://familydinnercooking.com/sous-vide-roast-beef/