Chuck Roast 3-4 lbs - Med/Med Well

Author

Paula Ali

Prep Time: 00:20

Recipe Time: 24:00

Temperature : 135F / 57.2C

Ingredients

• Sea Salt
• Pepper
• Basil
• 2 packs of Lipton Onion Soup Mix

Directions

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

1. Remove from water and pat down.
2. 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.
3. 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.
4. Slice and Enjoy!
5. 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.