Chuck Roast

Ingredients for 8

• Beef Chuck Roast, 3-4 lbs

• Salt

• Pepper

• Vegetable Oil

• 3 cloves garlic, smashed

• 2 sprigs fresh Rosemary

• 20g fresh herbs (Rosemary or Thyme)

• 10g black pepper, crushed

• 30g Salt, Malden Flake, or other coarse

• 1 egg white

• 350ml beef stock

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 131ºF / 55.0ºC

• Step 2

  Everyone has their own perfect doneness. Think about how you want your meat to look and taste—rare and red, warm and rosy, cooked all the way through—then just choose the corresponding temp, set it, and forget it. Medium-rare and real rosy: 129 °F / 54 °C Still rocking some rosy hues: 133 °F / 56 °C Medium: 136 °F / 58 °C Medium-well: 144 °F / 62 °C Well-done, if you must: 162 °F / 72 °C

• Step 3

  PRESEAR TO BUILD FLAVOR Heat a heavy pan over medium-high heat, and add oil. Season your roast with salt and pepper. Once the pan is surface-of-the-sun hot, add the roast and sear on each side for roughly two minutes per side—enough to get a good crust going. Remove the meat and add garlic and some rosemary to the hot pan to toast them and release flavors. Allow your meat, herbs, and aromatics to cool for a few minutes.

• Step 4

  GET IT ALL IN THE BAG Transfer meat, herbs and garlic to the bag, and place in bath.

• Step 5

  COOK Pop the bagged roast into a pot with Joule, and cover with plastic wrap or another tight-fitting lid to avoid water evaporation. Let that roast do its thing for 18 hours while you go deck the halls with boughs of holly. If you get caught up in the merrymaking, no big deal—after an extra 6 hours, your roast will come out the same, and leaving it in for up to 48 hours will make it even more tender.

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• Step 0

  Get ready to rub Start making the herb rub about an hour or so before you are ready to finish the meat. Pick rosemary and thyme, chop finely, and set aside. CHEF’S TIP: You can use any fresh herbs you like, but the heartier ones will work best. We used rosemary and thyme, but sage or marjoram would work well with this roast too. Grind your peppercorns. The finer you grind, the spicier your roast will taste, because more pepper will stick to the meat. PSST: No grinder? You can crack the pepper with a cutting board and a pan. Place the peppercorns on the board and apply pressure with the bottom of the pan. Combine herbs and ground peppercorns with salt in a bowl. Set aside.

• Step 1

  Make a little egg-white wash With a whisk, beat egg whites to create a velvety foam. It’s important to create a uniform texture because it will make the eggs much easier to work with later on.

• Step 2

  Remove your meat and give it a good rub Remove roast from the bag and transfer to an oven-safe platter or baking tray. (Don’t discard juices and other goodies from the bag; we’re gonna make sauce with those.) Use a brush to coat the meat with the egg wash—this will help your herb rub stick. With your fingers, sprinkle on rub until you have an even crust.

• Step 3

  Make some sauce magic Heat a pan over medium-high heat. When the pan is hot, pour in the juices, garlic, and rosemary from the bag, and reduce until almost no liquid remains. Once the garlic and herbs start browning, add beef stock and let the whole thing simmer until the thickness is to your liking. Strain, and feel free to add extra herb rub or seasonings of your choice. Then remove the sauce from heat and set aside for serving.

• Step 4

  Finish your meat for the crispiest crust Heat the oven to 475 °F / 250 °C (with convection on if you have it). Roast that good-looking chuck for about 10–15 minutes to create a good crust. Ovens vary, so keep an eye on the meat—if you have a thermocouple probe, stick it about a half-inch below the roast’s surface to monitor the temp.

• Step 5

  Slice and serve! When the roast is all ready, remove it from the oven. Use a carving knife to slice thinly. Drench with delicious, beefy sauce, and serve to your super-lucky guests.

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