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How to Sous Vide Beef Pot Roast
Pot roast really isn't a cut of meat, it's more of a preparation style. I'll usually use a chuck roast for a traditional braise-like pot roast and cook it at 150°F (65°C) for 24 to 48 hours, though any of the braise-like temperatures work as well.
Much is made of sous vide's ability to transform cuts of meat, creating new textures and serving meat at temperatures that were not practical in the past. However, sometimes it shines brightest when it's just creating a perfect version of an old dish. That's the case here with a great traditional pot roast. The meat is fall apart tender but still very juicy, unlike the sometimes dried texture of many braised pot roasts.
When I make pot roasts I almost always use a chuck roast. It's a wonderful cut of meat with lots of fat to render leaving a flaky, moist meat behind. There are many different sous vide time and temperature combinations you can use to simulate a traditional-style roast. I usually cook it at 176°F (80°C) for 12 to 24 hours for a fall apart texture or 156°F (68.9°C) for a few days for a firmer, but still flaky texture. Depending on the texture you are trying to achieve, you can select any of the braise-like temperatures below.
About Pot Roast
Pot roast is not a cut of beef. In fact it is a very famous dish that uses different cuts of beef. It is popular because it tenderizes the toughest and most inexpensive cuts. Yet it is a delicious dish when cooked. The trick is to slowly cook the cut over low heat so that the muscles and fat break down, tenderize, and impart flavor to the pot roast. The standard temperature to cook the pot roast at is 325°F (163°C)
There are many cuts available from different primal cuts that you can use to make pot roast. For example there is the 7-bone pot roast from the chuck area. Then there is the brisket, bottom round roast, flank steak and many more.
All these are affordable cuts so if you are on a tight budget, you can pick the cheapest one. Pot roast is cooked in different countries by different names. For example in Germany, pot roast is called Sauerbraten. In Japan, a dish similar to the pot roast is called Nikujaga. For variety, you can try different recipes from different regions.
When selecting a cut for the pot roast, choose the one with the most marbling. It doesn't matter if the cut is tough since the braising or stewing will tenderize it. Be sure not to dry out the meat when you are cooking it or it will be very bland.
Sauerbraten (German version of pot roast), Yankee Pot Roast, and Nikujaga (Japanese version of pot roast)
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What is the Best Sous Vide Pot Roast Temperatures and Times?
Pot roast really isn't a cut of meat, it's more of a preparation style. I'll usually use a chuck roast for a traditional braise-like pot roast and cook it at 150°F (65°C) for 24 to 48 hours.
131°F for 2 to 3 Days (55.0ºC)
140°F for 2 to 3 Days (60.0ºC)
Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
Do you have experience cooking pot roast? Let us know your thoughts in the comments below!
Create a perfect version of a traditional pot roast by sous viding it. The meat is fall apart tender and very juicy. In this recipe I lighten it up with a medley of roasted vegetables and brighten it up with a lemon vinaigrette!
Sous Vide Pot Roast Comments
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