Lazy Sunday Sous Vide Pot Roast
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 4
1 pound beef chuck roast, sliced into 2-inch pieces
Kosher salt and freshly ground black pepper
2 large carrots, chopped, or 1 cup baby carrots
1 large Yukon gold potato, chopped
1/2 cup ice
1 sprig rosemary
2 teaspoons Worcestershire
1 tablespoon vegetable oil
1/4 cup Madiera wine
Set the Anova Sous Vide Precision Cooker to 170ºF (76ºC).
Season the beef with salt and pepper and place in a large zipper lock or vacuum seal bag. Add the carrots, potato, ice, rosemary, and Worcestershire.
Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation.
When the timer goes off, remove the bag from the water bath. Remove the beef rom the bag and pat dry with paper towels. Remove the vegetables from the bag and place in a medium bowl. Reserve the cooking liquid and vegetables.
Heat oil in a large skillet over medium-high heat. When the oil is shimmering, add the beef and sear until well-browned, about 5 minutes. Transfer to a plate and cover to keep warm.
Add the Madiera to the skillet and bring to a rapid simmer over medium-high heat. Simmer for 1 minute.
Add the reserved cooking liquid and continue to simmer until liquid is reduced by half, 5 to 10 minutes.
Add the beef, carrots, and potatoes, and stir to heat through. Season to taste with salt and pepper. Serve.