Cooking sous vide makes the most tender roast beef EVER.
But it’s not magicthis is sous vide cooking!
New To Sous Vide Cooking?
Emma Christensen
Here’s why: Sous vide was made for cheap, tough cuts.
At 16 hours, the roast was cooked, but a little on the chewy side.
At 18 hours, it cut easily and was notably less chewy.
Emma Christensen
This ain’t no baby food.
This makes the recipe even more flexible for your schedule.
The second sear is for that crispy, crusty texture on the outside.
Emma Christensen
The difference in both flavor and texture with this double-sear technique is astounding and well worth trying!
Slice the meat as thinly as you could, working across the grain.
Pile it on toasted French rolls and top with sliced cheese.
Emma Christensen
Run it under the broiler for a few minutes and you’re ready to eat.
Make a whole sheet pan at once and serve them all at once!
Use chuck roast if round roast can’t be found and cut thicker slices.
Emma Christensen
Instead of doing the second sear on the stovetop, try grilling it!
This gives the meat a nice smoky flavor.
Make-ahead instructions:Cook the roast as per the recipe through the end of the sous vide cook time.
Emma Christensen
Lift the roast from the water and transfer it to a bowl of cold water to cool it down.
Once cooled, refrigerate until ready to serve.
Calculate backward from your dinner time to figure out when you should start cooking the roast.
Emma Christensen
Season it on all sides with the salt and pepper.
Warm a large skillet over medium-high heat and add 1 tablespoon of oil.
Sear the roast very well on all sides, 4 to 5 minutes per side.
Emma Christensen
The seared surfaces should look dark reddish-brown.
With the pan still over medium-high heat, add the wine all at once.
It will bubble and steam as it hits the pan.
Emma Christensen
As it bubbles, use a stiff spatula to scrape up any dark bits that were stuck.
Let it cool slightly.
(Alternatively, place the bag in a bowl while filling).
Emma Christensen
Place the slightly cooled roast into the bag.
Pour the wine and broth over top, and tuck the bay leaf inside.
Zip the bag almost entirely shut, leaving about an inch open at one edge.
Emma Christensen
Seal the bag: Fill a large stock pot three-quarters full with water.
Submerge the bag with the roast until just the zipper part of the bag is above the water.
Lift the roast from the water and place it on a dishtowel while you heat the water.
Emma Christensen
As you lift the bag, the plastic should look like it’s hugging the ingredients inside the bag.
A few small air pockets are fine; vacuum-sealing isn’t necessary.
Place the pot of water on a trivet or other heatproof surface.
Emma Christensen
Input the temperature and press the orange button again to start the rig and begin heating the water.
Once the water has finished heating, lower the roast into the water.
Add more water if needed.
Emma Christensen
Cook the roast for 18 to 24 hours (yes, hours!).
It will become more tender the longer you let it cook.
Set a timer so you know when it’s ready.
Emma Christensen
Just transfer the roast and liquid to another bag and carry on with cooking.
This doesn’t happen very often, but it is something to watch out for.)
Keep an eye on the water level and add additional water if it looks like it’s getting low.
Emma Christensen
The immersion circulator will heat the water right back up to temperature.
At any point during this cooking time when you have a spare 10 minutes, cook the onions.
If you’re not serving them right away, cool and refrigerate until needed.
Emma Christensen
To reheat, add them to a hot skillet and stir until warmed through.
Warm a tablespoon of oil in a large skillet over medium-high heat.
launch the bag with the roast; be careful not to spill any of the cooking liquid.
Emma Christensen
Use tongs to lift the roast from the bag and transfer it to a cutting board.
Pat it dry on all sides.
Add more oil as needed to the pan.
Emma Christensen
Once seared, set the roast on a cutting board until ready to slice.
While the roast sears strain the cooking liquid (“jus”) into a measuring cup.
Taste and add salt or pepper if needed.
Emma Christensen
If the jus seems overly concentrated to you, add a little water to thin it out again.
Use a little of the jus to deglaze the pan after searing the roast, if you like.
Transfer the jus to individual cups for serving.
Emma Christensen
Warm the oven to 400F.
Remove from the oven, but leave the oven on.
If you like, spoon a little of the beef jus over the bottom buns for flavor.
Emma Christensen
Use a sharp chef’s knife and slice the beef against the grain as thinly as possible.
Pile slices of beef on the bottom half of the rolls.
The meat should divide equally between all the rolls, but you may have some leftover.
Emma Christensen
Top each pile of beef with some onions and a slice or two of cheese, if desired.
Set aside the tops of the buns so they don’t burn.
Switch the oven to “broil” and slide the pan of sandwiches under the broiler.
Emma Christensen
Broil until the cheese starts to melt, about 1 minute.
Top each sandwich with the top bun.
Serve with the jus alongside for dipping.
Emma Christensen
(Refrigerate leftovers and consume within 3 to 4 days, or freeze for up to 3 months.)
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
