Succulent Sous Vide Rump Roast Or Chuck Roast Recipe

Cooking Directions

• STEP 1.Season the roast with salt, pepper, and your choice of herbs and spices.
• STEP 2.Place the seasoned roast in a vacuum-sealed bag or a ziplock bag, removing as much air as possible.
• STEP 3.Preheat the sous vide water bath to the desired temperature (130°F for medium-rare, 140°F for medium).
• STEP 4.Submerge the bagged roast in the water bath and cook for 24-48 hours, depending on the desired doneness.
• STEP 5.Once cooked, remove the roast from the bag and pat dry with paper towels.
• STEP 6.Sear the roast in a hot skillet or grill for a few minutes on each side to develop a crust.
• STEP 7.Let the roast rest for a few minutes before slicing and serving.

Cooking Tips

• You can add aromatics like garlic, rosemary, or thyme to the bag for additional flavor.
• If you don't have a vacuum sealer, you can use the water displacement method to seal the bag.
• For a smoky flavor, you can finish the roast on a charcoal or gas grill.

Storage and Serving

• Leftover roast can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can slice the roast and warm it in a skillet or microwave.
• Serve with roasted vegetables, mashed potatoes, or a side salad for a complete meal.