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Sous Vide Beer Mushroom Roast
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Beer and Mushroom Sous Vide Pork Roast

Incredible umami flavor in the sauce and the roast in this sous vide recipe.
Prep Time20 minutes
Cook Time12 hours
Course: Main Course
Cuisine: American
Keyword: Sous vide
Servings: 4

Equipment

  • Sous Vide

Ingredients

  • 1 3 to 4 pound pork roast
  • 1 12 ounce beer of your choice
  • 2 cups dried mushrooms
  • ¼ cup dry sherry
  • 3 cloves garlic
  • 2 tablespoons vegetable base
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ½ teaspoon black pepper
  • ¼ to ½ cup heavy cream

Instructions

  • Add pork roast, beer, sherry, garlic, vegetable base, mushrooms, and seasonings to sous vide bag and vacuum seal. You can do this as is with a chamber vacuum, or alternately freeze the liquids in the bag and then seal (if you do this omit the sherry until later). Another method is the immersion method with a gallon ziplock bag (that method can be found on the internet). Cook pork for 8-12 hours at 134 degrees Fahrenheit for a medium temperature. Remove liquid contents from bag and place in sauce pan. Add ¼ to ½ cup heavy cream (and the sherry if not added earlier) and heat through. You may choose at this point to immersion blend a few of the mushrooms for a thicker sauce. Place the roast under a low broiler and broil for about 5 minutes if you desire the top to be browned (we do the fat side). Serve sliced with sauce and mushrooms.