FOOD VACUUM BAG RECIPES

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LAZY SUNDAY SOUS VIDE POT ROAST - SOUS VIDE RECIPES



Lazy Sunday Sous Vide Pot Roast - Sous Vide Recipes image

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.

Provided by Mike Castaneda

Total Time 24 hours 00 minutes

Prep Time 030 minutes

Yield Ingredients for 4

Number Of Ingredients 9

ANT KELLY'S LONDON BROIL MARINADE RECIPE - FOOD.COM



Ant Kelly's London Broil Marinade Recipe - Food.com image

My niece Shwana loves this! She always writes my name "Ant" Kelly when we play Rummy or Scrabble - started when she was little and stuck. I always make this when we go tubing in Wisconsin. Prep time includes does not include time to marinate.

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 3-5 serving(s)

Number Of Ingredients 8

1/4 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1/4 cup olive oil
2 garlic cloves, Crushed
1 teaspoon rosemary
1/4 teaspoon fresh ground black pepper
2 lbs london broil beef (approx)

Steps:

  • Mix all marinade ingredients together.
  • Lightly score meat in a diamond pattern on each side.
  • Place meat in a resealable bag. Pour in marinade. Squish meat and marinade around to get all the nooks and crannies.
  • Marinate in refrigerator 2-3 hours or up to 24 hours, rotating occasionally. Can be frozen in the marinade too (see "For Camping" for how I do this).
  • 20-30 minutes before cooking take meat out of the refrigerator to come up in temperature.
  • Cook in the broiler or on the grill on high heat for 5-7 minutes per side depending on thickness and desired doneness. I have been asked about roasting temperatures, I have never done this, always grill or broil.
  • **For camping - Place the fresh London broil and marinade in a zipperbag, squeeze out as much air as possible, seal, place inside a vacuum pack bag. Vacuum pack and freeze (I like to vacuum pack the zipper back to guard against leaks in the cooler). Put frozen in the camping cooler, after a day or two it is defrosted and can be cooked on the grill with minimal preparation and mess.**.

Nutrition Facts : Calories 673.5, FatContent 39.7, SaturatedFatContent 11.5, CholesterolContent 196.6, SodiumContent 1620.7, CarbohydrateContent 8, FiberContent 0.3, SugarContent 4.7, ProteinContent 67

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