Sous Vide Sunday Pot Roast

Sous Vide Sunday Pot Roast

Sunday Pot Roast


  • 1 Cross Creek Chuck Steak or Top Sirloin
  • 1 tablespoon Cooking Oil
  • Salt flakes
  • Black peppercorns
  • 4 - 5 Fresh Rosemary Sprigs
  • 4 - 5 Fresh Thyme Sprigs
  • 5 Garlic Cloves
  • 1 Egg White
  • 1 Pint Beef Stock


  1. Set your Sous Vide cooker to 132.8° F
  2. Using a sharp knife, trim meat if needed. Tie meat into roast shape for ease in preparation and to ensure gorgeous presentation.
  3. Pre-sear roast to help build flavor.

    Pan searing instructions
    1. Heat a heavy pan over medium high heat and add oil.
    2. Season meat with salt and pepper.
    3. Once the oil in the pan is gleaming and hot, add the roast and sear on all sides, two to three minutes per side.
    4. Remove the meat and add garlic and ½ the Rosemary to the hot pan to toast them and release flavors.
    5. Allow your meat and aromatics to cool for a few minutes.
  4. Transfer meat, herbs, and garlic to Sous Vide vacuum seal bag and seal.
  5. Carefully place bagged roast into water bath and cover to avoid water evaporation and cool for 24 hours. If you don't have a Sous Vide lid for your water bath, you can use plastic wrap to cover it. Your roast can be cooked for up to 48 hours.
  6. Start making the herb rub about an hour before you are ready to finish the meat. You'll need to make a binder for the rub.

    Herb Rub Chop Rosemary and Thyme, finely, and set aside. Grind Black Peppercorns and Salt flakes then add to the herbs.

    Binding agent: Egg Wash Whisk egg whites to a velvety foam, making sure they are uniform in texture.
  7. Remove meat from Sous Vide bag and transfer to an oven safe platter. Save the juices from the bag. Brush meat with egg wash and sprinkle rub onto meat. The egg white will help rub stick to the meat, for best results press into the meat as well.
  8. Heat a pan over medium-high heat. When the pan is hot, pour in the juices and seasoning from the bag and reduce, allowing liquids to evaporate. Once the garlic and herbs start browning, add one pint beef stock and let simmer until the thickness is to your liking. Set aside for serving.
  9. Heat the oven to 475° F. Roast the meat for 10-15 minutes to create a nice crust
  10. Serve with vegetables and prepared juices.
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