Chuck Roast Rosy

Ingredients for 6

• 1 chuck roast

• Cooking oil

• Salt flakes

• Black Peppercorns 15gr

• Rosemary 4-5 sprigs

• Some thyme

• Garlic 5 cloves

• 1 egg white

• 0,5 l beef stock

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 132.8ºF / 56.0ºC.

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  Step 2

  Using a sharp knife, remove all of the tough stuff from your roast. If you end up separating parts of the roast while trimming, worry not. Just arrange pieces together to form a roast shape, and truss together. In any case, trussing will help your meat maintain a nice shape as it cooks, ensuring a gorgeous presentation. Start by cutting about 6–8 evenly sized pieces of twine that are long enough to wrap around your roast. Position these below the roast at even intervals. Starting in the middle, tie the strings around your roast as demonstrated in the video above.

• Step 3

  Presear to build flavor - Cooking oil, optional, as needed - Salt, as needed - Black pepper, as needed - Rosemary, about 3 sprigs, as needed - Garlic, crushed, about 5 cloves, as needed 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.

• Step 5

  Cook Pop the bagged roast into a pot and cover with plastic wrap or another tight-fitting lid to avoid water evaporation. Let that roast do its thing for 24 hours. Leaving it in for up to 48 hours will make it even more tender.

• Step 6

  Get ready to rub Start making the herb rub about an hour or so before you are ready to finish the meat. Pick and chop yer herbs 30 g Herbs, fresh, such as thyme or rosemary Pick rosemary and thyme, chop finely, and set aside. Add 15 g of grinded black peppercorns and salt flakes to taste and you rub is ready

• Step 7

  Make a little egg-white wash 1 Egg white 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 8

  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 9

  Make some sauce magic 0.5 l Stock, beef, about 1 pint 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

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  Step 10

  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.

• Finishing Steps

• Step 0

  Serve with roasted carrots, potatos or whatever you feel like eating

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