Sous Vide Peppercorn-Crusted Roast Beef

Name: Sous Vide Peppercorn-Crusted Roast Beef
Yield: Serves 10 to 12
Ingredients: 1 5-pound, boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat; , Kosher salt and pepper; 2 tablespoons, vegetable oil; 1 , egg white; 1/4 cup coarsely ground black, green, and pink, peppercorns; 2 tablespoons flake, sea salt

51 comments

By Tim Chin

With most traditional methods of cooking chuck roast, 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 by cooking roast beef sous vide, we can have it all.

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVES10 to 12

TIMESous vide: 18 to 24 hours; active cooking time: 1 hour, plus at least 18 hours salting time

Sous Vide Temperature:133°F/56°C

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

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 th...

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