Ingredients
- •4 lb beef chuck roast
- •Salt and pepper
- •2 tbsp vegetable oil
- •1 large onion, quartered
- •4 cloves garlic, smashed
- •3 sprigs fresh thyme
- •2 bay leaves
- •2 cups beef broth
- •1 lb carrots, cut into chunks
- •1.5 lbs potatoes, cut into chunks
- •3 tbsp butter
- •3 tbsp flour
- •2 tbsp Worcestershire sauce
- •Fresh parsley for garnish
Instructions
Season chuck roast generously with salt and pepper on all sides
Heat vegetable oil in large skillet over high heat
Sear roast until deep brown on all sides, 10–12 min total
Let cool slightly
Place roast in vacuum bag with onion, garlic, thyme, and bay leaves
Add 1/2 cup beef broth to bag
Vacuum seal
Sous vide at 160°F (71°C) for 30 h
Remove roast from bag and set aside
Strain cooking liquid and reserve (discard solids)
Skim fat from liquid
In large pot, bring remaining beef broth to boil
Add carrots and potatoes
Simmer until tender, 15–20 min
Remove vegetables and keep warm
Melt butter in pot, whisk in flour
Cook roux 2 min
Gradually whisk in reserved cooking liquid and remaining broth
Add Worcestershire sauce
Simmer until gravy thickens, 5–8 min
Slice or shred pot roast
Arrange on platter with vegetables
Pour gravy over everything
Garnish with fresh parsley
Notes
- •This is classic American Sunday dinner
- •The meat should be so tender it falls apart
- •Make extra gravy - everyone wants more
- •Perfect for feeding a crowd