Step 1

Wash and dry your fresh herbs. Peel and crush the garlic.

Step 2

Next, take the meat and pat dry. Then, on a meat safe cutting board, rub the seasoning mix on the roast & bones until evenly covered.

Step 3

Measure your roast by it's longest dimension and double that size to cut your vacuum seal bag. Using a vacuum sealer (we use a Food Saver), seal one end of the cut plastic. You want a long 'tail' on the bag because the larger the protein, the more juices will climb up when you seal it. It's difficult to seal the bag if it's wet at the top.

Step 4

Place your roast in the bag along with the fresh herbs and crushed garlic (put those on the bone side).

Step 5

Seal the open end of the vacuum bag, making very sure that it is a completely sealed seam.

Step 6

Fill your container half-way full with water and set your sous vide machine to 134F (you can use 130F-135F, depending on your preference).

Step 7

Submerge the bagged roast into the sous vide machine (make sure it's completely covered!) and leave to cook for 18-24 hours.

Step 8

After cooking for 18-24 hours, you're ready to eat!

Step 9

Retrieve your roast from the sous machine and carefully open the vacuum. Save the jus - it's been flavored by the herbs & garlic and is totally delicious spooned over the meat!

Step 10

On a sturdy cutting board, slice the meat and serve.