Sous Vide Pot Roast

Vacuum Sealer or Water Displacement Method; Sous Vide Water Bath; Baking Sheet; Parchment Paper or Aluminum Foil; Oven-Safe Thermometer

10 minutes

8 hours

American

Sous Vide Pot Roast, Slow Cooked Pot Roast, Tender Pot Roast

Main Course

Sous Vide & Oven

Gluten Free

1

1 pound beef chuck roast

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano leaves

1 teaspoon dried thyme leaves

Salt and pepper to taste

Preheat your sous vide water bath to 135°F (57°C).

Rub the beef chuck roast with olive oil and season with garlic powder, onion powder, oregano, thyme, salt and pepper.

Place the seasoned beef chuck roast in a vacuum-sealed bag and seal it using a vacuum sealer or the water displacement method.

Place the sealed bag in the preheated sous vide water bath and cook for 8 hours.

Remove the bag from the water bath and carefully open it up. Reserve any juices from the bag for later use if desired.

Preheat your oven to 400°F (204°C).

Place the pot roast on a baking sheet lined with parchment paper or aluminum foil and place it in the preheated oven for 10 minutes or until it reaches an internal temperature of 145°F (63°C).

Calories – 590; Fat – 30g; Carbohydrates – 0g; Protein – 40g

This delicious sous vide pot roast is cooked to perfection with a slow and low cooking method resulting in a tender, juicy, and flavorful pot roast that will be sure to impress at your dinner table! The preparation time is only 10 minutes while cooking time is 8 hours in a sous vide water bath followed by 10 minutes in an oven at 400°F (204°C). Enjoy!

2

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