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.

If you’re new to sous vide and wondering, “What is sous vide?” I’ve got you! I’ve also got resources for sous vide air removal methods so you’ll be all set.

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’ve got plenty of sous vide recipes for you to check out across my blog and in my two cookbooks: Everyday Sous Vide and Sous Vide Meal Prep.

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

5 from 5 reviews
Sous vide is the best way to cook a whole chicken. You won’t have to worry that it’s underdone or raw in the middle and you won’t risk drying it out. This is the juiciest, most flavorful chicken you can make! Even better, you can sous vide it ahead of time and finish in the oven to serve. Sous vide makes serving a roasted chicken even easier.
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Sliced sous vide chuck roast with horseradish sauce and mashed potatoes on a white plate on yellow surface

3 Hour Sous Vide Chuck Roast (Prime Rib Dupe)

5 from 1 review
This recipe for sous vide chuck roast will have you thinking you're eating prime rib, for a fraction of the cost! It's ready in just 3 hours.
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Special Occasion and Holiday Sous Vide Roasts (or not!)

White platter with sliced rack of lamb and bowl of feta sauce on pink surface

Sous Vide Rack of Lamb with Herby Feta Sauce

5 from 1 review
This sous vide rack of lamb recipe with herby feta sauce is sure to be a winner whether you’re serving it for a holiday meal or just Sunday night. Two to three hours at 130 degrees F creates the most beautiful, medium-rare rack of lamb.
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Sliced pork tenderloin roast on platter on pink surface

Sous Vide Pork Loin Roast with Garlic Herb Rub

5 from 6 reviews
This recipe for sous vide pork loin roast with a garlic herb rub produces the juiciest, most flavorful pork roast you’ve ever had! Just 3-5 hours at 140 degrees F for a perfect medium roast.
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Sous Vide Corned Beef

5 from 3 reviews
Using sous vide to prepare corned beef ensures your roast has perfect texture. This recipe includes instructions to make from scratch or with store bought brisket in brine. With sous vide, you’ll cook it for 48 hours at 140 degrees F.
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Sous Vide Turkey Breast with Herb Filling

5 from 4 reviews
This sous vide recipe for boneless turkey breast is filled with plenty of herbs, making it a flavorful and irresistible option if you’re looking for a smaller portion of turkey for Thanksgiving or the holidays. You can also finish this by pan searing, roasting, smoking, or deep frying it.
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Sous Vide Leg of Lamb

5 from 1 review
This sous vide leg of lamb recipe is perfect when you find yourself with a boneless leg of lamb. It’s a wonderful main dish to serve at holidays, but simple enough, with the help of sous vide, to have as a fancy weekend dinner. Serve with a lemony salsa verde and mashed potatoes for an incredible meal!
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Sliced beef on a platter with parsley and horseradish dijon sauce spooned over the meat.

Sous Vide Picanha with Horseradish Dijon Sauce

5 from 8 reviews
Picanha (or sirloin cap) is one of the meatiest cuts of steak there is. It has a generous later of fat and incredible natural flavor, which is why cooking picanha (or sirloin cap) sous vide can’t be beat! The result is perfectly cooked, juicy and oh-so tender picanha steak every time. Serve with homemade horseradish dijon sauce, and your favorite steak sides.
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Sous Vide and Smoked Roasts

Sous vide beef brisket sliced on wood cutting board

Sous Vide Smoked Beef Brisket

5 from 10 reviews
This delicious sous vide smoked beef brisket recipe takes time, but you’ll be rewarded with an absolutely delicious feast. This recipe cooks in a sous vide bath and is finished off in a smoker (or an oven). The texture is perfect and the flavor is out of this world.
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shredded sous vide pork on a white plate and yellow background

Tender Smoked Sous Vide Pork Shoulder

Combining sous vide and smoke makes for the best pork shoulder roast. A simple rub is all you need to create this easy, sous vide smoked pork shoulder! Sous vide at 165 degrees F for 24 hours, then finish on the smoker at 200 degrees F for 6 hours. To make this recipe, you’ll need an immersion circulator and a smoker.
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If you try one of these sous vide recipes, make sure to leave a rating and review and tell me all about it!

White platter with sliced rack of lamb and bowl of feta sauce on pink surface
5 from 3 reviews

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9 Sous Vide Roasts, including Sous Vide Rack of Lamb with Herby Feta Sauce

Prep Time: 15 mins
Cook Time: 2 hrs
Yield: 3 servings
This sous vide rack of lamb recipe with herby feta sauce is sure to be a winner whether you’re serving it for a holiday meal or just Sunday night. Two to three hours at 130 degrees F creates the most beautiful, medium-rare rack of lamb.

Ingredients
 

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

Equipment

Instructions
 

  • Preheat water bath using your immersion circulator to 125 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium-rare, 138 degrees F (59 degrees C) for medium, and 145 degrees F (63 degrees C) for medium-well. I highly recommend medium-rare.
  • 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.

Notes

When determining quantity, aim for .75 pounds per person. There’s a lot of bone and fat in this cut which is why we need so much.
I highly recommend medium-rare: 130 degrees F.
Calories are an approximation.
Cuisine: American
Course: Dinner
Author: Chelsea Cole
Calories: 692kcal, Carbohydrates: 6g, Protein: 30g, Fat: 60g, Saturated Fat: 27g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 24g, Cholesterol: 139mg, Sodium: 1801mg, Potassium: 397mg, Fiber: 1g, Sugar: 3g, Vitamin A: 290IU, Vitamin C: 12mg, Calcium: 169mg, Iron: 3mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.