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EQUIPMENT

1. MEAT! Chamber Vacuum Sealer
2. MEAT! Chamber Vacuum Sealer Bags
3. MEAT! Sous Vide Cooker
4. Grilla Pellet Grill or Kamado Smoker
5. Roast Pan

INSTRUCTIONS

English Roast Directions:

1. Preheat your smoker to 200 degrees.
2. Coat your roast in a layer of kosher salt, coarse ground black pepper, ground mustard, coriander and rosemary. You can use a light layer of oil or melted butter if your seasonings are having a hard time sticking to the roast.
3. Dice the onions and garlic you’ve set aside specifically for the roast portion of the recipe, and roughly chop the rest of your roasting vegetables.
4. Place your roast and the veggies into the roast pan and place it on your smoker without covering the top of the pan. Put a small amount of beef broth in the bottom of the pan, just enough to cover the bottom.

------Switch over to making your sauce while your roast cooks------

5. Check the internal temperature of your roast periodically, once it reaches 165 degrees remove it from the smoker.
6. Set aside the vegetables into their own container and save them for when you serve the meal.
7. Save the juices at the bottom of the pan, we’ll add some of this to the roast when it goes into the sous vide.
8. Place the MEAT! Sous Vide cooker in a tall pot and fill the pot with warm water above the minimum fill line. Set the sous vide temperature to 175.
9. Place your English roast into an appropriately sized sous vide bag, pouring in some of the juices from the pan you smoked it in. Keep in mind you may need to split your roast into multiple bags if it is too large.
10. Seal the sous vide bags and place them in the bath.
11. Allow your roast to sit in the sous vide bath for at least 24 hours. When you remove the roast from the bath it should be soft enough to shred with two forks.
• You can test for this before you open it by pushing on the roast in the bag. If it seems to break easily, you’re good to serve!
12. Remove the roast, warm up your vegetables and gravy from the day before and serve all three together at once.
13. Pro tip: This recipe pairs perfectly with homemade Thanksgiving dinner rolls and a big helping of our red wine mushroom gravy.

Red Wine Mushroom Gravy Directions:

14. Heat up a small saucepan while you chop your mushrooms and mince your bacon, garlic, and onion.
15. Place your mushrooms, bacon, garlic, onion, and 2 Tbsp of butter in the hot pan and let it cook until it begins to brown.
16. Pour a small amount of your red wine on top of the garlic and onion and scrape the bottom of the pan using a wooden spatula.
17. Pour the beginnings of your gravy into an appropriately sized pot and add in the rest of the ingredients except for your butter and tomato paste.
18. Simmer your gravy until it has reduced by approximately a third.
19. Add in your tomato paste and butter, then simmer for another 2-4 minutes until the sauce has fully incorporated.
20. Stir occasionally as it simmers, allowing it to reduce until you’ve reached your desired thickness.
a) Taste your sauce, adding more pepper or salt as needed.



21. Once finished, set this aside until your roast has finished cooking.