Sous Vide Roast Beef

Course: Main Dish

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: people

Calories: 244kcal

Author: Platings and Pairings

Sous Vide Roast Beef is tender, juicy and perfectly cooked every time. It’s a perfect dish for the holidays, especially when it’s served with a Creamy Mushroom Sauce.

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Equipment

Ingredients

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

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
1/2 teaspoon dried thyme
1 ½ teaspoons soy sauce plus more to taste
⅓ cup heavy cream
Salt and pepper to taste

Instructions

Sous Vide Roast Beef

Set sous vide to 135-degrees (for medium rare).
Season the 2 pound chuck roast with the 1-2 Tablespoons au jus mix and salt and pepper.
Place the roast in a large vacuum bag or two ziploc bags (doubled up), seal, and place in the water bath.
Sous vide for 18-48 hours.
Remove the roast from the bag and pat dry with paper towels.
Heat the 1 Tablespoon vegetable oil and 1 Tablespoon butter in a large cast iron skillet over medium-high heat.
Once hot, place the roast in the skillet and sear each side for about 1 minute.
Transfer the roast to a cutting board, slice against the grain, and serve.
Note: For food safety, it’s recommended to cook beef to a minimum temperature of 145-degrees. However, when cooking sous vide, it’s safe to cook at a lower temperature.

Creamy Mushroom Sauce

In a large skillet, heat the 1 Tablespoon olive oil over medium-high heat. Add the 1 pound mixed mushrooms and cook, undisturbed, until browned, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes longer. Transfer to a bowl.
Reduce the heat to medium and add the 1 Tablespoon unsalted butter to the skillet. Once the butter is melted, add the 1 shallot and cook until translucent, about 2-3 minutes.
Add the 2 cloves garlic and cook for 30 seconds, until fragrant. Add the 1 Tablespoon tomato paste and cook 1 minute longer. Stir in the 2 Tablespoons flour and cook 1 minute longer.
Add the ½ cup dry red wine, ¾ cup beef stock, 1/2 teaspoon dried thyme, and 1 ½ teaspoons soy sauce. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes.
Stir in the ⅓ cup heavy cream and the mushrooms. Season with additional soy sauce, salt, and pepper, to taste.
Serve the seared roast beef with the creamy mushroom sauce. Enjoy!

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