Steam-Baked Pho-Spiced Pot Roast

Chris Jay
Chris Jay
November 30, 2022
There’s nothing more comforting than walking into a Vietnamese restaurant on a cold day and smelling all the warm spices. Here’s my take on a pho-spiced pot roast using the Anova Precision Oven.
Serves
6
Prep Time
00:30
Cook Time
03:40
5 (1)
200
Ingredients
1 small
skin-on yellow onion
1 (3-inch) piece
skin-on fresh ginger
10 whole
cloves
4 whole
star anise
2
black cardamom pods
1.5 tsp
fennel seeds
1.5 tsp
coriander seeds
1
cinnamon stick
1 (3-lb)
beef cross rib roast or chuck shoulder roast
2 tsp
kosher salt
1 tsp
freshly ground black pepper
1 Tbsp
vegetable oil
¼ cup
dry red wine
3 cups
full-sodium boxed beef stock
3
carrots, cut into 2-inch pieces
1 lb
baby yellow potatoes
2 Tbsp
cornstarch
2 Tbsp
water
Thai basil, hand torn into bite-size pieces
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear, Top

2. Char Onion and Ginger

Rack
Place the onion and ginger on a foil-lined sheet pan. Transfer to the oven and cook until charred, about 40 minutes. Remove the skin from the onion and slice into 1-inch pieces. Reserve the onion and ginger.
Char Onion and Ginger
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear, Top
00:40 Timer

3. Adjust the Oven for Braising

Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 300°F
Heat: Rear

4. Toast Spices

Heat a small skillet over medium-high heat. Once the skillet is hot, add the cloves, star anise, cardamom, fennel, coriander, and cinnamon and toast until fragrant, 1 to 2 minutes. Transfer to a piece of cheesecloth, along with the charred ginger. Bring the ends together and tie a knot to create a sachet.
Toast Spices

5. Season the Beef

Season the beef with salt and pepper. If not already done by your butcher, tie the roast up into an even cylinder with butcher’s twine.
Season the Beef

6. Sear the Beef

Heat the vegetable oil in a 4.4L Dutch oven over high heat. (If using a larger Dutch oven, you will need to move the oven rack down to the lowest position.) When the oil just starts to smoke, add the beef and sear on all sides until brown, 1 to 2 minutes per side.
Sear the Beef

7. Add Liquid

Add the wine, bring to a simmer, and scrape up any browned bits from the bottom of the pot. Add beef stock, carrots, potatoes, spice sachet, and charred onion. Bring the liquid up to a simmer and cover with the lid.
Add Liquid

8. Braise

Rack
Transfer the Dutch oven to the Precision Oven. Cook until the beef is very tender, about 3 hours.
Braise
Sous Vide Mode: Off
Steam: 100%
Temp: 300°F
Heat: Rear
03:00 Timer

9. Shred Beef

Remove from the oven and discard the sachet. Transfer the beef and vegetables to a serving platter, remove the butcher’s twine and, using two forks, shred the beef into bite-size pieces.
Shred Beef

10. Thicken Sauce

Place the Dutch oven over medium-high heat and bring to a simmer. While the sauce is heating, whisk together the cornstarch and water in a ramekin. Whisk the cornstarch slurry into the sauce and bring to a boil while continuing to whisk. The sauce should thicken once it begins to bubble. Remove from the heat.
Thicken Sauce

11. Serve

Ladle the sauce over top of the beef and garnish with basil. Serve with rice.
Serve
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