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For the Sous Vide Chuck Roast
Preheat a water bath to 131°F (55°C) or your desired finished beef temperature
Season the roast liberally on all sides and vacuum seal
Place the bag into the water bath and cook 36 - 48 hours.
Trim the chuck into medallions.
Heat a pan over high heat. Add the meat and sear briefly on all sides for 1-2 minutes.
Remove the meat to a plate while you make the sauce.
Add sliced mushrooms to the pan and pan-roast for 4-5 minutes until nicely browned.
Add the garlic and herbs and saute for 30 seconds.
Add wine and let it reduce.
Drop the heat to medium and add the purge. Let it reduce again until thickened. If desired, you can strain off the coagulated bits of protein - I prefer to leave them in for additional flavor.
Add the butter and let it melt to bring the sauce together. (Optional: for a thicker "gravy" consistency, add 1 tsp of flour and whisk in as the butter melts until clumps are gone).
Taste for seasoning and adjust. Then serve over the beef medallions.