Sous Vide Arm Roast

Discussion in 'Sous Vide Cooking' started by meatsweats86, Sep 22, 2017.

  1. I had a 3.5lb arm roast in the freezer so I decided to Sous Vide It. I watched the Chef Steps Sous Vide Chuck Roast video and followed his direction and recipe. 

    Seared the outside in a little oil and placed in a vac sealed bag. Threw is 6 gloves of garlic and 2 sprigs of rosemary into the pan and let them brown a little and into the bag. Vac sealed it and into the pot with my Anova at 135°degrees.

    Let it go for 20hrs. Poured the Juice and seasoning into a hot pan and let it reduce and then added beef stock to deglaze and make a nice Au Jus.

    Chopped up more fresh rosemary and added that to coarse black pepper and some kosher salt. Brushed meat with a beaten egg white and sprinkled with seasoning mixture.

    Put under broiler for 5 minutes.

    The results were great. It wasn't extremely juicy and certainly not dry. Rendered down the fat and made the meat extremely tender and flavor full. It was between a prime rib, sirloin and med rare roast beef. At 135° it was still Med Rare 

    I will def be doing this again. May try going to 130 degrees for more rare and slice thin for roast beef. 

    griz400 and myownidaho like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!
  3. griz400

    griz400 Master of the Pit

    looks nice, but I dont know hardly anything about Sous Vide cooking, would like to taste it though [​IMG][​IMG]
  4. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Looks tasty. Arm roast isn't an easy cut.

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