Sous Vide Pot Roast
This is my favorite way to make  Pot Roast.  The Sous Vide melts the fat and Keeps the Roast very juicy..  The leftovers I slice for quick lunchmeat snacks..
Servings: 8 yield(s)
Prep Time: 10 mins
Cook Time: 1440 mins
Total Time: 1450 mins
Ingredients
  • 3-4 lb Roast.. Chuck,sirloin, or Top sirloin.
  • 4 to 5 pats of Butter
  • Sea Salt & Pepper
  • Italian Seasoning
  • A Few Springs Rosemary
  • Garlic Powder
Instructions
  1. Preheat water bath to 150
  2. Liberally season Roast with Salt, Pepper, Garlic Powder and Italian Seasoning.(both Sides
  3. Put Roast in Vacuum bag or ziplock bag and put in Pats of Butter and Rosemary and seal.
  4. Cook for 24 hours...
  5. When its almost done, Preheat oven to 450. Remove Roast from bag and put on roaster pan with rack. Take juice from cooking bag and put in a saucepan.
  6. Brown roast in oven about 10 minutes. While browning, Warm juice from Roast and add 1 Stick of Butter and about 1/4 Cup of Dijon Mustard. You can adjust to your liking.. Use Sauce as an Au Jus. If you want a thicker sauce you can add a little Arrowroot Flower.. Enjoy