Sous Vide Roast Beef

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.

📝 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
• 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
• 1/2 cup dry red wine
• 3/4 cup beef stock (or vegetable stock)
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons soy sauce (plus more to taste)
• 1/3 cup heavy cream
• Salt and pepper (to taste)

👨‍🍳 Instructions

1. 1--- Sous Vide Roast Beef ---
2. 2Set sous vide to 135-degrees (for medium rare).
3. 3Season the 2 pound chuck roast with the 1-2 Tablespoons au jus mix and salt and pepper.
4. 4Place the roast in a large vacuum bag or two ziploc bags (doubled up), seal, and place in the water bath.
5. 5Sous vide for 18-48 hours.
6. 6Remove the roast from the bag and pat dry with paper towels.
7. 7Heat the 1 Tablespoon vegetable oil and 1 Tablespoon butter in a large cast iron skillet over medium-high heat.
8. 8Once hot, place the roast in the skillet and sear each side for about 1 minute.
9. 9Transfer the roast to a cutting board, slice against the grain, and serve.
10. 10Note: 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.
11. 11--- Creamy Mushroom Sauce ---
12. 12In 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.
13. 13Reduce 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.
14. 14Add 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.
15. 15Add 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.
16. 16Stir in the ⅓ cup heavy cream and the mushrooms. Season with additional soy sauce, salt, and pepper, to taste.
17. 17Serve the seared roast beef with the creamy mushroom sauce. Enjoy!