Chuck roast medium rare

Ingredients for 8

• 5 lb. chuck roast

• 4 teaspoons Kosher salt

• 1 1/4 teaspoons pepper

• 2 tablespoons oil

• For crust:

• 1/4 cup mustard seeds (course ground)

• 3 tablespoons whole peppercorns (course ground)

• 1/3 cup fresh chopped rosemary

• 2 tablespoons kosher salt

• 1 egg white whisked

Directions

• 

  Step 1

  Open up the roast remove the interior fat, sinew and gristle, salt the interior portion then roll and tie the meat back into a roast salt exterior.

• 

  Step 2

  Wrap meat tightly in plastic wrap and refrigerate for 24-48 hours

• 

  Step 3

  After 24-48 hours remove from plastic wrap and sprinkle with pepper. In a large pan brown the roast on all sides including ends.

• 

  Step 4

  After browning add to large zip lock bag, remove the air as much as possible. Submerge in Sous vide and cook for 24 hours at 133°

• Step 5

  After 24 hours remove from Sous vide and bag let rest for 25 minutes on wire rack. Save the juices in the bag to be served with the roast.

• Finishing Steps

• Step 0

  Add mustard seed and peppercorns to a spice mill and grind course

• Step 1

  Mix the course mustard seed, pepper, chopped rosemary and salt to a shallow dish.

• Step 2

  After the roast has rested brush with the whisked egg white, this will allow the herb mixture to stick to the roast. Roll the roast in the herb mixture till completely coated. Place the roast on a wire rack placed on a cookie sheet in a 475° oven for 15-20 minutes, turning the roast half way thru the cooking time to get the herbs to toast.

• 

  Step 3

  Slice and enjoy!

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