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Set Sous Vide machine (affiliate) to 135° and prepare water bath. Season the roast generously with kosher salt, coarse ground black pepper and garlic powder on all sides.
Place in a vacuum sealer (affiliate) bag. On each side of the meat, add 1 sprig of rosemary. Seal tightly and place in water bath. Allow roast to cook for 29 to 36 hours.
Remove roast from water bath. Hold bag upright and cut across to open, making sure not to spill the juices. Pat the roast dry with a paper towel and let rest for 15 minutes.
Bring a large pan up to high heat. Just before cooking, add 1 Tbsp butter. Next, add the chuck roast to the pan, pressing it into the bottom of the pan to help all surfaces get a good sear. Cook for 60 seconds on every surface. Use tongs to hold it on end, allowing the sides and ends to cook as well.
Reduce heat to medium and add remaining butter, garlic cloves and rosemary to pan. Repeat the sear process, hitting every side for 30 seconds. This time, use the rosemary to bush the butter over the roast as it cooks. Once all sides have their second 30 second sear, remove the roast to a cutting board. The roast should save a solid sear all the way around.
Add one cup of red wine to pan and reduce heat to medium low. Reduce wine by half and add in juices from sous vide bag. If you need more liquid, add in some beef stock. Using the end of a spatula, scrape the brown bits from the pan and stir them into the liquid. Allow this to reduce by half and remove from heat. Dip remaining 1 Tbsp of cold butter in flour and drop into pan and stir in until butter has completely melted.
Cut roast against the grain and serve with pan sauce spooned over top.