Sous vide chuck roast that tastes like Rib Eye


This festive seasons contributing foodie Adina Schlass of The Chef's wife (@the_chefs_wife)


Why use sous vide for entertaining on yom tov?

Cooking sous vide is easier than its fancy name might suggest. You simply seal the ingredients in a plastic bag (you can also use a canning jar) and place them in a water bath. When the food reaches your target temperature or time, you take it out, give it a quick sear or other finish, and serve it. That’s it. Perfectly predictable results with no fuss!

Sous vide is when Food is heated at a consistent temperature in a heated water bath Where we can control precise heat and cooking temps. Precise temperature control and uniformity of temperature has two big advantages. First, it allows you to cook food to an even doneness all the way through, —no more dry edges and rare centers. Second, you get highly predictable results. The steak emerges from the bag juicy and pink every time.

This is why  Sous Vide is my go to for yom tov cooking and entertaining, I am finally able to focus on the other important aspects of cooking without the worry of going back and forth and checking on that expensive roast in oven, hoping we aren’t messing it up…. Which let’s be honest, we all do it!!  


Concerned with cooking in plastic- here is what you need to know:

We’ have been asked many times about the safety of cooking plastic bags. The bottom line is that bags made expressly for cooking sous vide are perfectly safe —as are oven bags, popular brands of zip-top bags, and stretchy plastic wrap such as Saran Wrap.

The plastic that these products are made of is called polyethylene. It is widely used in containers for biology and chemistry labs, and it has been studied extensively. It is safe. But, do avoid very cheap plastic wraps when cooking. These are made of polyvinyl chloride (PVC), and heating them presents a risk of chemicals leaching into the food.


Sous vide chuck roast that tastes like Rib Eye:




5-6 lb boneless chuck/ shoulder roast

fresh rosemary springs

fresh thyme

freshly shaved horseradish

salt & pepper

3 tbsp olive oil



Joule or Anova Sous vide

One large pot or bucket

Large +  good quality Zip lock Bag

Plastic Wrap


Red Wine Jam

2 red onions thinly sliced

1 tbsp olive oil

½ tsp kosher salt

½ cup dry red wine

1 cup chicken stock

1 tbsp honey

1 tbsp balsamic vinegar

salt & pepper to taste

Optional Sides*; Roasted potatoes, roasted carrots, roasted vine tomatoes



Step 1: Set up your Joule/ Anova. Fill pot with water. For med/rare Set temp to 129f (for medium set temp to 136f) And time to 18 hours.

Wait for water to reach Desired temp.

Step 2: Take chuck roast, sprinkle with little salt and pepper and sear in hot pan to seal in the juices and flavour. Transfer to high quality zip lock bag. Add olive oil. Fresh Rosemary and thyme sprigs .

Step 3: When your sous vide hits the desired temp of 129 (you'll get notified on your joule app, or you'll hear a beep from the Anova) add the bag to the water. Slowly lower bag till it hits the bottom of the pot, and the air is released. Seal zip lock. Cover pot with glad wrap to avoid evaporation. (You want to avoid any air trapped in the bag, this will insure that the roast remains fully submerged in the water for the duration of the cooking.)

* Before serving cook up some healthy sides. Roasted Rosemary potatoes and sweet potatoes . Roasted vine tomatoes. Steamed Broccolini. Roasted Carrots.

Step 4: After 18 hours take the roast out the bag. Whip one egg white till foamy and lather on roast

TIP: this is the best trick to achieve that yummy crispy crust.

Sprinkle roast with shaved horseradish, salt and pepper.

Put in oven at 475 for 15 mins. Take out LET IT REST For around 10 mins. Slice, sprinkle with Maldon finishing salts and serve with roasted veggies and red wine Jam.

** Yom Tov (festival day) alternative: if serving on yom tov you can place roast in the oven at 180F up to 1.5 hours before you’ll be eating. This will develop the crust and keep the roast warm for the meal.


For the red wine jam:

Heat olive oil in a medium skillet over medium heat until shimmering. Add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally.

Add in wine, honey, chicken stock, vinegar, and salt. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, about 30-40min, stirring occasionally. Season with additional salt and pepper to taste. Transfer onion jam to a bowl and let cool, then store in container in the refrigerator, letting onion jam return to room temperature before using.



On shabbat (can't cook therefore need pre-organized food):

• Calculate the time when you'll be eating your meal, Start cooking your roast 18 hours prior to that. Note: it's ok if the roast stays in there for another 1-2 hours longer. Remember it'll never get overdone!

• Don't forget to pre sear the roast. You want a good golden brown exterior. I'd also season well, good amount of salt and pepper. Don't forget the herbs inside the bag.

• When ready, take out of zip lock let it rest and slice it up. You can also Rub with little bone sucking mustard before slicing.

• For the crunch: You don't need to sear for a good crunch factor- add a crunchy gremolata instead. Chop up some parsley, pistachios (any kind of nut), lemon zest, fresh garlic, little olive oil and maldon salt flakes. Mix together and Sprinkle on sliced meat or roll the roast in the herb mixture and then slice.