Sous Vide Peppercorn-Crusted Roast Beef
Why This Recipe Works
When it comes to holiday beef roasts, chuck isn't really known for being the go-to for medium-rare resplendence (we're looking at you, prime rib). But that's a real shame since chuck is among the most flavorful cuts of beef available—and the cheapest per pound, to boot. This cut has plenty of fat and connective tissue, making it tough and chewy when it's cooked to medium-rare in a conventional oven. With most traditional methods of cooking, you have two options: low and slow until it's tender, or braised and broken down. Neither method gives you pink, tender, juicy meat. But with sous vide we can have it all: A fork-tender, juicy, medium-rare chuck roast. Circulating the roast at a low temperature for 24 hours allows enough time to break down intramuscular collagen, tenderizing the meat while preserving a rosy, medium-rare interior from edge to edge. We were inspired by the folks at ChefSteps to pair this roast with a generous herb crust, making it easily customizable and ready to pair with all sorts of sauces. And best of all, it won't break the bank over the holidays.