Jeff and Stacey’s Delicious and Tender Chuck Roast

This method produces an incredibly tender and delicious roast. The patience is worth it.

Author

Jeffrey Zudock

Prep Time: 00:15

Recipe Time: 50:00

Temperature : 127.5F / 53.1C

Ingredients

• 2-3 lb Chuck Roast
• 4 garlic cloves
• 1 large rosemary sprig
• 4 fresh sage leaves
• ~ 1 tsp himalayan sea salt
• ~ 1 tsp fresh ground black pepper
• 1 Tbsp butter thinly sliced

Directions

1. Season both sides of the roast with the ingredients listed, starting with the salt and pepper, then garlic, rosemary, sage, finishing with the butter.
2. Vacuum seal and let rest in the refrigerator overnight.
3. Sous vide for 50 hours at 130 for the rare side of medium-rare.
4. Remove when finished, sear in an iron skillet at high temperature with a small amount of olive oil for a minute or two on each side. I save the juice from the bag for making ramen another day. Slice and eat. It’s delicious.

Finishing Steps