Best Sous Vide Chuck Roast Recipe From https://izzycooking.com/sous-vide-chuck-roast/#recipe

Ingredients for 4

• 3 lb chuck or rump roast

• 1/12 t salt & ▢1 ½ teaspoons fresh ground black pepper

• 2 t sugar

• 1 t garlic powder

• 2 t fresh rosemary chopped

• 2 t olive oil or softened butter

• Gravy

• 1 T cornstarch

• 2 T water

• Salt and Pepper

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 136ºF / 57.8ºC

• Step 2

  Season the Roast: Rub the roast on all sides with 1 tablespoon of olive oil. In a small mixing bowl, whisk together garlic powder, chopped rosemary, sugar, salt, and pepper. Add Softened butter to bag with roast

• Step 3

  Vacuum-seal the Roast: Vacuum seal it using “water displacement” technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.

• Step 4

  Sous Vide Cook the Roast: Cook the chuck roast in the warm water bath for 24 hours. Arrange the bag so that meat is completely submerged in the water. If you use zip-lock bag, make sure the seam stays above the water.

• Step 5

  Cover with several pieces of aluminum foil, which will minimize water evaporation.

• Notes

• Step 0

  When the timer goes off, remove the bag from the water bath. Don’t throw away the juices in the bag as we’ll use them to make the gravy.

• Step 1

  Sear the Roast: Remove the roast from the bag. Pat dry the surface thoroughly with paper towels. Place a skillet on medium-high, add 1 tablespoon of olive oil. Once hot, add the roast. Sear each side for about 1 minute or until nicely browned. Remove from the heat immediately.

• Step 2

  Slice the roast against the grain using a sharp carving knife (making the slices about 1/2-inch to 3/4-inch thick). Serve with the gravy.

• Gravy

• Step 0

  In a small bowl, whisk together cornstarch and water.

• Step 1

  Place a skillet on the stove on medium-high heat, and pour the juices and browned drippings to the skillet. When it’s bubbly, add the cornstarch mixture, and stir with a wire whisk. Simmer for about 5 minutes or until the gravy is thickened. Season with salt, pepper if necessary.

• Notes

• Step 0

  This recipe produces a pot roast that tastes like a tender prime rib. If you prefer the traditional pot roast texture, set the temperature to 170ºF (76ºC).

• Step 1

  If your roast is frozen, you don’t need to thaw them ahead of time. The cooking time for the frozen roast is the same in the sous vide machine.

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