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James Strange

Chuck Roast Steak with Mushroom Sauce / Sous Vide

5 from 1 vote
Chuck Roast is cheap and very flavor cut of meat. It is perfect for long cooks thats why it is perfect for making pot roast. But its not good for quick high tempature cooks. This is why its not so good for steak. But by cooking Sous Vide for 12 hours or more chuck roast can make for a very nice and cheap steak. 
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Prep Time 1 hour
Cook Time 16 hours
Total Time 1 day 8 hours
Servings: 4 people
Course: Main Dish
Cuisine: American
Calories: 1342
Ingredients Method

Ingredients
  

  • 4 pounds Chuck Roast With nice marbaling
  • 2 teaspoons salt In Total
  • 2 pinchs black pepper
  • 2 cups beef broth If not using bag juices
  • 1/2 cup red wine One you would drink
  • 1/4 cup oil In Total
  • 2 each shallots finely chopped
  • 1 cup mushrooms roughly chopped
  • 2 Tablespoons flour
  • 1 Tablespoon butter

Method
 

  1. Season steak with salt and pepper
    Chuck Roast Steak
  2. Seal in bag and cook at desired temp for 12 to 24 hours
  3. To a small pot add bag juices (or beef stock), wine and pinch of black pepper. Reduce to 1/3.
  4. To a pan add 3 Tablespoons of oil, shallots and mushrooms. Cook until they start to get some color.
  5. Make a roux by adding flour to the shallots and mushrooms, reduce flame cook until the flour is slightly browned.
  6. Strain the reduced liquid into the roux, adjust consistency of the liquid with water or beef broth. Taste for seasoning.
  7. Sear steak on one side and flip.
  8. Add 1 Table spoon butter to sauce and shake pan in incorporate.
  9. When the steak is seared on both sides remove from the heat. Carve (no need to rest) and serve with sauce.