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.

Plates of cooked carrots, sliced steak, and chicken on a pink speckled background with the words Sous Vide Meal Prep in bold pink and white letters overlaid.

Sous Vide Meal Prep

This cookbook outlines my entire method for keeping your freezer stocked with ready to sous vide meals (and some great recipes to boot!).

Learn More

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

A sous vide whole chicken sits on a white plate, served alongside a small bowl of green herb sauce, all set on a bright pink surface.

Sous Vide Whole Chicken (Spatchcocked)

4.94 stars from 15 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.
Get the Recipe
A white plate with slices of medium-rare sous vide chuck roast topped with a white sauce, next to mashed potatoes. The plate sits on a patterned napkin with a fork and knife, on a yellow tiled surface.

3 Hour Sous Vide Chuck Roast (Prime Rib Dupe)

4.47 stars from 15 reviews
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.
Get the Recipe
Sous vide top round roast, sliced medium-rare, is arranged on a wooden cutting board atop a pink speckled surface. The meat boasts a dark crust with a juicy, pink interior.

Sous Vide Top Round Roast (London Broil)

5 stars from 2 reviews
Sous vide is the perfect way to prepare the top round roast cut, also known as London Broil. You can cook it longer than other methods, allowing the exposure to heat to tenderize the meat, while keeping it medium-rare.
Get the Recipe

Special Occasion and Holiday Sous Vide Roasts (or not!)

A plate with seasoned, sliced lamb chops, a sous vide rack of lamb, fresh herbs, and a bowl of tzatziki sauce garnished with chopped parsley; a spoon rests in the bowl on a light pink background.

Sous Vide Rack of Lamb with Herby Feta Sauce

5 stars from 2 reviews
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.
Get the Recipe
A plate with sliced, herb-crusted sous vide pork loin roast garnished with fresh rosemary sits on a floral napkin. A small white bowl of green sauce with a spoon is in the background on a pink surface.

Sous Vide Pork Loin Roast with Garlic Herb Rub

4.96 stars from 25 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.
Get the Recipe
Sous vide corned beef is sliced on a wooden board, served with cooked cabbage, carrots, and cubed potatoes. Gold utensils and a floral napkin are beside the board, with everything arranged neatly.

Sous Vide Corned Beef (Store-Bought or From Scratch)

5 stars from 5 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 24 hours at 170 degrees F.
Get the Recipe
A rolled and stuffed sous vide turkey breast is sliced and served with gravy on a white plate. In the background, pumpkins and a lit candle create a cozy autumn or Thanksgiving atmosphere.

4 Hour Sous Vide Turkey Breast with Herb Filling

5 stars from 5 reviews
This sous vide recipe for boneless turkey breast has the best herby filling and it is so juicy and tender. I'm going to be honest: your run of the mill oven-baked whole bird just doesn't come close. It's also a great option for a smaller crowd, but can easily be scaled up if you're feeding the entire extended family (and the occasional cousin's friend or two).
Get the Recipe

my fav sous vide tools

grab a free list of all my favorite sous vide tools + resources

    We respect your privacy. Unsubscribe at anytime.
    A plate with slices of rare roast beef and vibrant chimichurri sauce, reminiscent of a sous vide leg of lamb feast, is served with a glass bowl of sauce and a gold fork on a pink table. A rolled napkin and stacked plates sit in the background.

    Sous Vide Boneless Leg of Lamb

    4 stars from 4 reviews
    How to sous vide perfectly tender boneless leg of lamb at home! This leg of lamb recipe is a wonderful main dish for special occasions, but simple and effortless enough—with the help of sous vide equipment—to enjoy as a nice Sunday dinner. For best results, use boneless leg of lamb that is butterflied.
    Get the Recipe
    Sliced medium-rare picanha steak arranged on a white plate, topped with a creamy herb sauce and garnished with fresh parsley. A small bowl of extra sauce is visible on the side.

    Sous Vide Picanha with Horseradish Dijon Sauce

    5 stars from 10 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.
    Get the Recipe

    Sous Vide and Smoked Roasts

    Slices of sous vide smoked brisket are arranged on a wooden cutting board, with a few pickle slices and a basting brush with BBQ sauce nearby, all set on a pink background.

    Sous Vide Smoked Beef Brisket

    5 stars from 20 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.
    Get the Recipe
    A plate of tender sous vide smoked pork shoulder, shredded with two forks, rests on a bright yellow surface next to a white cloth napkin with red stripes.

    Smoked Sous Vide Pulled Pork Shoulder

    5 stars from 4 reviews
    Combining sous vide and smoke makes for the best pork shoulder roast (also called pork butt). 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 2 hours.
    Get the Recipe

    If you try one of these sous vide recipes, make sure to leave a rating and review and tell me all about it!

    A plate with seasoned, sliced lamb chops, a sous vide rack of lamb, fresh herbs, and a bowl of tzatziki sauce garnished with chopped parsley; a spoon rests in the bowl on a light pink background.
    5 stars from 3 reviews

    Get the Recipe:

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

    Prep Time: 15 minutes
    Cook Time: 2 hours
    Yield: 3 servings
    Print Recipe Pin Recipe Leave a Review

    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 @chel.seacole on Instagram or tag #aducksoven.