Sous Vide Roast Beef
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 8
3 lb beef chuck roast
Packet Au Jus gravy
Oil for browning
Set Anova Sous Vide Precision Cooker to 135°F / 57.2°C
While the water bath comes up to temperature, season your beef roast liberally with salt and pepper and place a large skillet over high heat with enough oil to barely cover the bottom of the pan.
Once the pan is good and hot, place beef roast into the skillet and allow to sit a minute or two on each side to get a nice brown crust to it.
Once the beef has a nice crust, remove from the pan and cover with 1 packet of au just gravy powder.
Place the powder au jus covered beef roast into either a zip lock bag and remove as much air as possible or into a vacuum seal bag to remove the air.
Place your beef into your water bath and allow it to cook for 14 hours.
Making an open faced sandwich
Once 14 hours have passed, you can take the beef out of the package and slice by hand or with a meat slicer. Enjoy the best sandwiches and heart dinner ever!