Chuck Roast 3-4 lbs - Med/Med Well

Ingredients for 4

• Sea Salt

• Pepper

• Basil

• 2 packs of Lipton Onion Soup Mix

Directions

• 

  Step 1

  Set Sous Vide 135°F (57°C) for 24 hrs.

• 

  Step 2

  Add all seasoning, rub all over meat. Put in bag and seal. I refrigerated for 24 hrs but you can cook right away. Insert into water and cook for allotted time.

• Finishing Steps

• 

  Step 0

  Remove from water and pat down.

• 

  Step 1

  Set oven to 400°F (204°C). I sprayed the entire roast with olive oil. Cook for 15-20 minutes or until desired color/crispness is reached.

• 

  Step 2

  You can use the juice (that was in the bag) to make Au Jus. I poured the Au Jus over the meat and added some small buttered Sous Vide potatoes.

• 

  Step 3

  Slice and Enjoy!

• 

  Step 4

  Added onions, carrot (put in roasting pan when I browned Roast). Sous Vide butter garlic potatoes (and deep fried for crispness), side dish of brussel sprouts (also Sous Vide). Veggies were cooked same time at 185° for 1 hr 30 minutes.

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