Sous Vide Roast Beef

This sous vide roast beef is cooked slowly in a water bath, which results in juicy, tender meat that is evenly cooked from edge to edge.

📝 Ingredients

• 2-3 pounds chuck roast
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 2 sprigs fresh thyme
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon instant coffee
• 1/2 teaspoon onion powder
• 2 tablespoons brandy
• 1 teaspoon mustard powder
• 1 tablespoon Worcestershire sauce
• Sandwich buns ((optional))
• Sliced swiss cheese ((optional))
• Caramelized onions ((optional))

👨‍🍳 Instructions

1. 1Season the beef with salt and pepper and let it sit, uncovered, in the fridge overnight.
2. 2Heat a sous vide water bath to 133F degrees.
3. 3Place the beef in a vacuum seal bag (or zip lock freezer bag if you are using the water displacement method) with the remaining ingredients and seal.
4. 4Cook in the sous vide water bath for 36 hours.
5. 5Remove and place in an ice bath for 10 minutes.
6. 6Remove from bag and reserve the bag juice to use as an au jus.
7. 7Use a sharp knife to thinly slice the roast beef and serve on sandwiches or alone.