Sous vide is an excellent way to prepare roasts because you can ensure they’re cooked perfectly the entire way through. In this roundup you’ll find recipes for chicken, lamb, beef, pork, and more! There’s a roast for every occasion, from Thanksgiving to Christmas to Easter.
Looking for some side dish inspiration? Make sure to check out my recipe for sous vide mashed potatoes, 5 ingredient cauliflower mash, Scalloped Potatoes with Gruyere and Thyme, or my round up of steak side dish recipes that will go perfectly with these roasts, too.
I love to use sous vide when I’m preparing meals for a crowd or special occasions because this method makes cooking so much more hands off and I know that every it will always be cooked perfectly. I’m never going to overcook an expensive roast or accidentally ruin a meal because I was distracted while making pie!
An Everyday Sous Vide Roast
Sous Vide Whole Chicken
Special Occasion and Holiday Sous Vide Roasts (or not!)
Sous Vide Rack of Lamb with Herby Feta Sauce
Sous Vide Pork Loin Roast with Garlic Herb Rub
Sous Vide Corned Beef
Sous Vide Turkey Breast with Herb Filling
Sous Vide Leg of Lamb
Sous Vide Picanha with Horseradish Dijon Sauce
Sous Vide and Smoked Roasts
Sous Vide Smoked Beef Brisket
Tender Smoked Sous Vide Pork Shoulder
If you try one of these sous vide recipes, make sure to leave a rating and review and tell me all about it!
9 Sous Vide Roasts, including Sous Vide Rack of Lamb with Herby Feta Sauce
Rack of Lamb
- 1 rack of lamb, 1.3-2 pounds
- 1 tbsp Italian seasoning
- 1 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp sumac
Herby Feta Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup feta cheese
- Juice from 1/2 lemon
- 1 tbsp finely chopped mint
- 1 tbsp finely chopped parsley
- 1/2 tsp kosher salt
- Mix together the kosher salt, Italian seasoning, sumac, and garlic powder. Season the rack of lamb generously with the mixture.
- Place the lamb rack in vacuum sealable bag and vacuum seal. Add to preheated water bath and cook for 2-3 hours.
- While the lamb is cooking, prep the sauce. Combine all ingredients in a small bowl and refrigerate until ready to serve.
- When done cooking, remove the lamb rack from vacuum sealed bag and pat dry with paper towels.
- Preheat your oven’s broiler to high. Line a baking sheet with foil. Place lamb on baking sheet fat cap side up and place under broiler. Broil until browned, then flip and broil until the other side is browned.
- Cut along the bones using a sharp chef’s knife.
- Serve with feta herb sauce.