At Anova we all love our weekends, who doesn't right? Who wants to be stuck in the kitchen, especially with this beautiful weather coming our way? The weekend is a time to relax and enjoy yourself, so this beautiful pot roast recipe is a huge hit and takes no time at all to prepare.
- 1 lb beef roast cut into chunks
- 2 large carrots (chopped) or 1 handful of baby carrots
- 1 large potato (chopped)
- 1 rosemary sprig
- 1/2 c ice
- 1/4 c Madiera wine
- 2 tsp worcestershire sauce
- 1 tbsp kosher salt
- dash of black pepper
Start off by setting your Anova to 165F, as your water is boiling we can get our ingredients prepare
Season your meat, carrots and potatoes with salt and pepper and seal it all together in a vacuum seal bag with a sprig of rosemary, 2 tsp worcestershire sauce and 1/2 c of ice. Place the sealed bag into your 165F water and cook for 24 hours. When 24 have passed, empty your broth into a separate bowl, then pull the meat chunks out and sear over high heat to get color. Once you have seared all of the meat, add 1/4 c Madiera wine. Once the wine has reduced for a minute or two, add your reserved broth. Reduce by half and serve with your roast.