Reverse seared SOUS VIDE CHUCK ROAST is tender and juicy. Sous Vide Roast Beef is coated in a killer seasoning and a secret ingredient!

Selecting the right temperature and doneness is the most important step to sous vide cook a steak. Whether you like a super juicy and rare steak, medium, or a well-done steak, sous vide machine provides the precise temperature control.

Sous Vide Beef Tongue is melt-in-your-mouth tender! The water bath makes this tough cut of beef moist and juicy with a braised-like texture.

This roast is over-the-top, melt-in-your-mouth deliciousness, with the perfect amount garlic and seasoning!

Infused with its own juices, this sous vide steak recipe is packed with moisture and flavor and couldn't be easier to master.

Transform a thrifty cut into a gourmet meal with our sous vide round roast recipe. By harnessing the precision of sous vide cooking and finishing with a flavorful herb butter sear, we'll show you how to achieve tender, juicy perfection that rivals more expensive cuts.

This sous vide Denver steak achieves a perfect rosy medium rare doneness every time thanks to precise temperature control then needs just a quick cast iron sear afterward for a crispy crust.

This sous vide roast beef is cooked slowly in a water bath, which results in juicy, tender meat that is evenly cooked from edge to edge.

Learn how to make PERFECT Sous Vide Ribeye Steak. Timing chart for rare, medium, or well done steak, + a compound butter to top it off!

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 with sous vide we can have it all. 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 the cheapest per pound, to boot…