Sous Vide Roast Beef

Ingredients

• 907 g (2 lb)chuck roast (or any size; plan on 225 g (½ lb) per person)
• 15–30 ml (1–2 tablespoons)au jus mix (optional)
• to tastesalt and pepper
• 15 ml (1 tablespoon)vegetable oil
• 14 g (1 tablespoon)butter
• 15 ml (1 tablespoon)olive oil
• 454 g (1 lb)mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 2.5 cm (1-inch) pieces
• 14 g (1 tablespoon)unsalted butter
• 1shallot, minced
• 2 clovesgarlic, minced
• 15 ml (1 tablespoon)tomato paste
• 16 g (2 tablespoons)flour
• 120 ml (½ cup)dry red wine
• 180 ml (¾ cup)beef stock (or vegetable stock)
• 2.5 ml (½ teaspoon)dried thyme
• 7.5 ml (1½ teaspoons), plus more to tastesoy sauce
• 80 ml (⅓ cup)double cream
• to tastesalt and pepper

Instructions

1. 1

   Set the temperature

   Set the sous vide machine to 57°C (135°F) for medium-rare beef.

2. 2

   Season the beef

   Season the 907 g (2 lb) chuck roast with 15–30 ml (1–2 tablespoons) au jus mix, if using, and salt and pepper.

3. 3

   Bag the roast

   Put the roast in a large vacuum bag or in two doubled-up zip-top bags, seal, and place it in the water bath.

4. 4

   Cook the roast

   Cook sous vide for 18–48 hours.

5. 5

   Dry the beef

   Take the roast out of the bag and pat it dry with paper towels.

6. 6

   Sear the roast

   Heat 15 ml (1 tablespoon) vegetable oil and 14 g (1 tablespoon) butter in a large cast-iron pan over medium-high heat. When hot, sear the roast for about 1 minute on each side.

7. 7

   Slice and serve

   Move the roast to a chopping board, slice against the grain and serve.

8. 8

   Brown the mushrooms

   For food safety, the recipe notes a recommended minimum beef temperature of 63°C (145°F), while stating that sous vide cooking can be done at a lower temperature. In a large frying pan, heat 15 ml (1 tablespoon) olive oil over medium-high heat. Add 454 g (1 lb) mixed mushrooms and cook without stirring for about 3 minutes, until browned. Stir and cook for about 3 minutes more, until browned all over, then transfer to a bowl.

9. 9

   Soften the shallot

   Turn the heat down to medium and add 14 g (1 tablespoon) unsalted butter to the pan. Once melted, add the minced shallot and cook for 2–3 minutes, until translucent.

10. 10

    Cook the aromatics

    Add the minced garlic and cook for 30 seconds, until fragrant. Stir in 15 ml (1 tablespoon) tomato paste and cook for 1 minute, then add 16 g (2 tablespoons) flour and cook for 1 minute more.

11. 11

    Simmer the sauce

    Add 120 ml (½ cup) dry red wine, 180 ml (¾ cup) beef stock, 2.5 ml (½ teaspoon) dried thyme and 7.5 ml (1½ teaspoons) soy sauce. Bring to the boil over medium-high heat, then lower the heat and simmer for 5 minutes.

12. 12

    Finish the sauce

    Stir in 80 ml (⅓ cup) double cream and the browned mushrooms. Add more soy sauce, salt and pepper to taste.

13. 13

    Serve together

    Serve the seared roast beef with the creamy mushroom sauce.

What is sous vide roast beef?

Sous vide is a method of cooking food sealed in a bag in a temperature-controlled water bath. This American-style roast uses chuck, a cut that benefits from a long, slow cook, before a quick sear adds colour.

The mushroom sauce makes this version a substantial, savoury main. It combines browned mushrooms with wine, stock and cream, then is served alongside the sliced beef.

Nutrition and macros by portion

The nutrition label shows one serving as written: 244 calories, 5g protein, 15g carbs, 17g fat.

The chuck provides most of the protein, while the flour and wine contribute carbohydrates. The oil, butter and cream are the main sources of fat; mushrooms add savoury bulk to the sauce. Balance the plate with a portion of vegetables alongside the beef and sauce.

Choosing the beef and mushrooms

Chuck roast: The recipe allows any size, with about 225 g (½ lb) per person as a planning guide. Keep the au jus mix optional, and season the meat with salt and pepper either way.

Mushrooms: A mixture of varieties brings different shapes and textures to the sauce. Cut them into similarly sized pieces so they brown at a similar pace.

Getting a good sear

Dry surface: Pat the cooked roast thoroughly with paper towels before searing. Excess moisture can hinder browning.

Hot pan: Heat the oil and butter over medium-high heat, then sear each side for about a minute. The sear is brief; the roast is already cooked through by the water bath.

Building the mushroom sauce

Brown first: Leave the mushrooms undisturbed for about 3 minutes before stirring, then cook for about 3 minutes more. Browning gives the sauce a deeper savoury flavour.

Thicken steadily: Cook the flour briefly with the shallot, garlic and tomato paste before adding the wine and stock. Simmer the liquid for 5 minutes, then stir in the cream and mushrooms.

Slicing and doneness

Against the grain: Look for the direction of the muscle fibres and cut across them. This helps make slices of chuck easier to chew.

Temperature: The method sets the bath to 57°C (135°F) for medium-rare and includes a note about a 63°C (145°F) minimum recommendation. Follow current food-safety guidance for your equipment and circumstances when choosing a cooking temperature.

Timing the meal

Water bath: The roast needs 18–48 hours in the sous vide bath, so start well ahead of serving. The recipe gives a broad cooking window rather than a single finish time.

Sauce: Make the mushroom sauce while the roast is ready to be seared, or prepare it shortly before serving. Slice the beef after searing so it can go to the table warm.

What to serve alongside

A simple side: Serve the beef and sauce with potatoes, rice or bread to catch the creamy sauce. A green vegetable or salad can add a fresh contrast.

At the table: Arrange the sliced beef on a platter and serve the sauce alongside, or spoon it over the slices just before serving.

Recipe notes & tips

• Use a bag large enough to hold the roast without folding it tightly.
• Keep the mushrooms undisturbed at first so they have time to brown.
• Pat the roast dry thoroughly before it goes into the hot pan.
• Slice across the grain for more tender-feeling pieces.
• Taste the finished sauce before adding extra soy sauce, salt or pepper.

Variations

• Change the mushrooms: Use one variety or a mix of whichever mushrooms are available.
• Use vegetable stock: Swap it for the beef stock as the recipe allows.
• Skip the au jus mix: Season the roast with salt and pepper alone.
• Adjust the cream: Use a little less double cream for a less rich sauce.
• Serve with herbs: Add fresh herbs at the table for a brighter finish.

Common mistakes to avoid

• Crowding the mushrooms: Brown them in batches if the pan is too full for them to sit in a single layer.
• Stirring too soon: Leave the mushrooms alone for the first 3 minutes so they can brown.
• Skipping the drying step: Pat the roast well before searing to help its surface brown.
• Adding flour late: Stir it into the butter and aromatics and cook for 1 minute before adding the liquids.
• Slicing with the grain: Turn the roast and cut across the visible fibres.

How to store

Refrigerate leftover beef and sauce in separate airtight containers and use within 3–4 days. Reheat gently until hot throughout; warm the sauce over a low heat, stirring, and avoid cooking the beef for longer than needed.

Frequently asked questions