Incredibly tender Sous Vide Pot roast with homemade beef gravy, roasted onions, carrots and potatoes is a hearty and warming winter meal.
Change up your classic pot roast with this Sous Vide Chuck Roast recipe! It’s a no-fail and hands-off way to turn a tough cut of beef into a tender meal that’s perfect for Sunday family dinner!
Incredibly tender Sous Vide Pot roast with homemade beef gravy, roasted onions, carrots and potatoes is a hearty and warming winter meal.
Rich, tender and melt in your mouth delicious, this Sous Vide Pot Roast is a great way to change up your classic Sunday pot roast dinner!
Incredibly tender Sous Vide Pot roast with homemade beef gravy, roasted onions, carrots and potatoes is a hearty and warming winter meal.
Pull out the Sous Vide cooker for this delicious Pot Roast recipe.
Rich, tender and melt in your mouth delicious, this Sous Vide Pot Roast is a great way to change up your classic Sunday pot roast dinner!
Tender and juicy Sous Vide Chuck Roast recipe with a killer steak rub combo. You won't believe how incredibly tender and flavorful sous vide roast beef can be.
Roast beef is a classic dish with a variety of applications. No surprise, sous vide is the most foolproof method to keeping the meat juicy and flavorful. Low and slow cooking while constantly bathing the meat in its own juices create a winning combination for a variety of cuts.
Pull out the Sous Vide cooker for this delicious Pot Roast recipe.
Beef short ribs are a prime example of how the precise control of time and temperature afforded by sous vide cooking can affect a piece of meat. Beef short ribs are a prime example of how the precise control of time and temperature afforded by sous vide cooking can affect a piece of meat. Short ribs are a tougher cut, with a good amount of collagen and intramuscular fat so they are traditionally braised to a fall-apart texture. But with sous vide, you can achieve short ribs that have a texture similar to a medium-rare steak or you can deliver a more traditional flaky, braised texture—or land almost anywhere in between. For this recipe, we were looking for a fall-apart tender, pot roast-style texture, so we decided on a higher-temperature water bath (160°F/71°C) while keeping the cooking time under 24 hours. This cooking time and temperature combination allowed us to break down this tough cut's intramuscular collagen, tenderizing the meat while keeping it moist and preserving a rosy interior from edge to edge. To make things even easier, we frontloaded the work. We quickly seared the short ribs, and then we built a sauce with traditional pot roast ingredients: mirepoix, tomato paste, red wine, beef broth, and herbs. We bagged up the beef and sauce together for their sous vide bath. Afterward, we strained the sauce and briefly reduced it on the stovetop, we poured it over the tender short ribs and finished the dish with a sprinkling of fresh parsley. Easy pot roast, no pot or roasting required.
If you like cooking without stress and love the flavors of Korean BBQ, this sous vide Korean BBQ Pork Loin recipe is what you've been looking for. Sweet, spicy and tangy sauce and marinade and perfectly cooked juicy pork. It's great for dinner and perfect in a sandwich the next day on a soft white roll.
This sous vide eye of round roast is perfectly cooked edge to edge and turns an inexpensive cut of meat into a delicious cut of meat.
Roast beef is a classic dish with a variety of applications. No surprise, sous vide is the most foolproof method to keeping the meat juicy and flavorful. Low and slow cooking while constantly bathing the meat in its own juices create a winning combination for a variety of cuts.
Sous Vide French Dip Sandwiches! Cooking sous vide makes the most tender roast beef EVER. This is a perfect starter recipe if you're new to sous vide cooking.
Roast beef is a classic dish with a variety of applications. No surprise, sous vide is the most foolproof method to keeping the meat juicy and flavorful. Low and slow cooking while constantly bathing the meat in its own juices create a winning combination for a variety of cuts.
