Roasts

Sous Vide Chuck Roast Sandwich

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INGREDIENTS

  • Chuck roast

  • 1 1/2 tsp paprika

  • 1 1/2 tsp onion powder

  • 1 Tbsp garlic powder

  • 1 tsp ginger powder

  • 2 Tbsp salt

  • 1 1/2 tsp pepper

  • 2 Tbsp Worcestershire

  • 6 Tbsp butter

  • Onion (for sandwich)

  • Hoagie rolls (for sandwich)

  • Cheese (for sandwich)

  • Horseradish (for sandwich)

  • Mayo (for sandwich)

DIRECTIONS

  • Heat waterbath to 135° F.

  • Pat chuck roast dry. 

  • Mix seasonings together in a bowl. Rub the seasoning all over the roast. 

  • Place roast, butter, and Worcestershire sauce into vacuum sealed bag (if using a ziplock bag, don't forget to use the water displacement method to remove all air from bag).

  • Place sealed bag into prepared water bath. 

  • Let cook in water bath for 24-30 hours. 

  • Take roast out of water bath and sear the outside of roast on high heat until just barely browned. Slice and serve on a hoagie roll with sautéed onion, mayo, and horseradish. Enjoy!

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Corned Beef

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Makes 2 pounds

INGREDIENTS:

1 large onion, cut into 1/2-inch wedges

3 sprigs fresh thyme

3 cloves peeled garlic

3 Tablespoons pickling spice

One 4-pound piece corned beef brisket, rinsed

3 Tablespoons unsalted butter

2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths

4 carrots, cut into 2-inch pieces

1 small head green cabbage, core intact, cut into thick wedges

20 small red potatoes

1/4 cup loosely packed fresh parsley leaves, chopped

Sour cream, prepared horseradish and whole-grain mustard, for serving

DIRECTIONS:

Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an instant pot.

Set and cook on high pressure for 85 minutes. Follow the manufacturer’s guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the instant pot along with the butter.

Put the potatoes in a microwave safe dish and cook for 3 minutes then add the leeks, carrots, cabbage and potatoes to the Instant Pot. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetable and potatoes around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.

Grass-Fed Chuck Roast Recipe

Chuck Roast

INGREDIENTS

5-ish pound roast

3 tablespoons oil

3 teaspoons paprika

4 teaspoons salt (one for veggies)

4 teaspoons pepper (one for veggies)

4 teaspoons garlic powder (one for veggies)

2 medium potatoes

2 large carrots

1 small onion


DIRECTIONS

  • Preheat oven to 350° (Try to preheat the oven at least 30 minutes before you cook the roast so it reaches 350 °F (177 °C) when your roast is ready to bake)

  • Place the chuck roast on a flat surface and season the top liberally with an even mixture of salt, pepper, garlic powder, and paprika. Flip the chuck roast over and season the bottom side as well.

  • Chop the onions, carrots, and potatoes and place them in a bowl. Add 2 tablespoons (30 mL) of olive oil and a teaspoon each of salt, pepper, and garlic powder. Stir together.

  • Heat 3 tablespoons of olive oil in a skillet over medium heat.

  • Choose an oven-safe skillet so you can put it directly into the oven.

  • Place the roast in the pan and sear the bottom side for 4-5 minutes or until it turns brown, Then, flip the roast over and sear the other side for 4-5 minutes or until it browns as well.

  • This will create a crust over the roast that helps keep in moisture and flavor while you cook it.

  • Remove the seared chuck roast from the skillet and set it on a plate.

  • Place the chopped vegetables in the skillet for about 5-10 minutes or until the onions become translucent, and the carrots and potatoes have a softer texture.

  • Like the roast, the vegetables will have more time to cook thoroughly while you bake them.

  • Place your chuck roast and vegetables in a baking pan or oven-safe skillet. Cover the top of the chuck roast and vegetables in tin foil, or lid.

  • Set the pan or skillet in the oven and close the door, setting a timer for 3 1/2 hours. Take the roast out of the oven when the meat browns and develops a tender, pull-apart texture.

You can watch a video to see how we completed each of the steps below. We hope you enjoy as much as we did!