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.
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!).
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 (Spatchcocked)
3 Hour Sous Vide Chuck Roast (Prime Rib Dupe)
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 (Store-Bought or From Scratch)
4 Hour Sous Vide Turkey Breast with Herb Filling
Sous Vide Boneless Leg of Lamb
Sous Vide Picanha with Horseradish Dijon Sauce
Sous Vide and Smoked Roasts
Sous Vide Smoked Beef Brisket
Smoked Sous Vide Pulled 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!
Get the Recipe:
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
- 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.