Pot Roast

potroast1.jpgThe end result is similar to Mom's Pot Roast, though the preparation and cut of meat is different.

Season about a pound of inexpensive meat with salt, pepper, garlic powder, and onion powder. Vacuum seal. Sous vide for 4 hours at 136°F. I used packaged "stew meat" that was already cut into pieces, but just about anything works.

Preheat the oven to 350°F.

Peel and cut two carrots and three medium Yukon gold potatoes.

Add olive oil to a roasting pan and add the vegetables, trying to keep them in a single layer.

potroast2.jpgSeason with salt, pepper, and onion powder and roast, uncovered. for 15 minutes.

Flip vegetables, season the other side, and roast for 15 minutes.

Push the vegetables to one side, add the cooked meat and juice from the sous vide bag. Add a little soy sauce to both the vegetables and meat. Roast for 15 minutes.
potroast3.jpgServes 3 (at the size show).