Ingredients
- •4 lb chuck roast, trimmed
- •2 ½ tsp kosher salt
- •1 tsp freshly cracked black pepper
- •2 tbsp neutral oil
- •1 large onion, thickly sliced
- •4 cloves garlic, smashed
- •2 tbsp tomato paste
- •1 cup low-sodium beef stock
- •½ cup dry red wine
- •2 tbsp Worcestershire sauce
- •4 sprigs fresh thyme
- •2 sprigs fresh rosemary
- •2 bay leaves
- •For roasted vegetables:
- •1 lb carrots, peeled and cut into 2-inch chunks
- •1 lb parsnips, peeled and cut into 2-inch chunks
- •2 tbsp olive oil
- •Salt and pepper
- •For gravy:
- •3 tbsp unsalted butter
- •3 tbsp all-purpose flour
- •For serving:
- •Buttery mashed potatoes
- •Fresh chopped parsley
Instructions
Pat chuck roast dry and season generously with kosher salt and pepper on all sides.
Heat oil in a heavy skillet over high heat until smoking.
Sear roast on all sides until deeply browned, about 2 min per side. Transfer to a plate.
In the same skillet, add sliced onion and smashed garlic. Cook 3 min until lightly softened.
Stir in tomato paste and cook 1 min until darkened.
Add beef stock, red wine, and Worcestershire sauce. Scrape up any browned bits.
Bring to a simmer for 3 min, then remove from heat and cool to room temperature (food safety).
Place roast in a vacuum-seal bag with thyme, rosemary, and bay leaves.
Add the cooled onion-stock mixture to the bag.
Vacuum seal or use water displacement to remove air.
Preheat sous vide bath to 165°F (74°C).
Submerge bag and cook for 24 h.
About 45 min before serving, preheat oven to 425°F (218°C).
Toss carrots and parsnips with olive oil, salt, and pepper on a sheet pan.
Roast vegetables for 25–30 min until tender and caramelized at the edges.
When the sous vide cook is done, remove bag and pour contents into a large fine mesh strainer over a saucepan.
Reserve roast and discard the strained solids.
Skim fat from the strained liquid.
Make the gravy. Melt butter in a saucepan over medium heat, then whisk in flour to make a roux. Cook 2 min until golden.
Slowly whisk in the strained braising liquid until smooth.
Bring to a simmer and cook 3–4 min until thickened to a gravy consistency.
Taste and adjust salt and pepper.
Place roast on a warm platter and use two forks to break it into large hunks (or slice if it holds).
Arrange roasted carrots and parsnips around the meat.
Spoon gravy generously over everything and shower with chopped parsley.
Serve immediately with buttery mashed potatoes on the side.
Notes
- •Searing before sous vide adds flavor that pure long-cook can't replicate
- •Cool the braising liquid completely before bagging to keep things food-safe
- •Roast vegetables separately—they turn mushy if cooked in the bag
- •Leftover meat and gravy make excellent open-face sandwiches on toasted sourdough