Sous Vide Beef Shoulder Roast
Let me show you how to take an inexpensive Beef Roast and turn it into something almost as good as Prime Rib. So simple to do, and your family and friends will absolutely love it, and be amazed of your cooking skills!
6-8 pound Beef Shoulder Roast (Beef Clod / Beef Chuck)
Ground Black Pepper
6-8 Garlic Cloves
1 bunch of fresh Rosemary
Season Beef Roast on all sides with a combination of 2 parts Kosher Salt to 1 part Black Pepper and 1 part Garlic Powder. Allow to sit at room temperature while you saute the Garlic Cloves and Rosemary in Olive Oil for a few minutes. Seal Beef Roast in a bag after pouring in the Garlic and Rosemary over the Roast.
Cook in your sous vide bath for a minimum of 18 hours or all the way up to 48 hours. I cooked mine at 135 degrees Fahrenheit, but adjust the temperature to suit your tastes. Remove from bag and dry off with paper towels. Save the liquid in the bag to make an Au jus or gravy if you like.
Prepare a rub consisting of 2 parts Kosher Salt to 1 part Black Pepper and 1 part Garlic Powder. Add Several Tablespoons of finely chopped Rosemary. Mix well.
Brush the Beef Roast with an egg white that has been whipped, and sprinkle the rub all over the Roast.
Broil the Roast in your over at 475-500 degrees, and use your convection fan if your over has one. Keep an eye on it, should take 10-15 minutes to crisp up the outside of the Beef Roast. Slice and Enjoy!
Watch my video below where I show you how to make this recipe, step by step.