Step 1

Start your sous vide machine preheating. I prefer 131°F (55.0°C) for medium rare or 141°F (60.5°C) for medium.

Step 2

Trim off any fat or gristle. Salt the meat then coat with any spices.

Step 3

Place the chuck roast in a sous vide bag then seal the bag.

Step 4

Place the sealed beef in the sous vide bath and cook until tenderized, 36 to 60 hours.

Step 5

Remove the sous vide bag from the water bath. Take out the chuck roast and dry it off well. You can use paper towels or dish cloths, both work well.

Step 6

Sear the chuck roast for 1 to 2 minutes per side over high heat. It should just start to brown but the core temperature shouldn't rise. Remove it from the heat.

Step 7

Cut the meat into portions if desired. Add to a plate with any sides or sauces then serve.