Step 1

Heat a sous vide water bath to 135°F (57°C).

Step 2

Season the chuck roast with the steak seasoning.

Step 3

Place the chuck roast in a vacuum seal bag and remove all the air. The water displacement method can also be used (see above in post).

Step 4

Place in the water bath and cook for 24-36 hours. (I cooked for about 26 hours and it still had a nice bite. The longer you cook it, the softer it will become).

Step 5

Remove from the sous vide and place in an ice bath if you don't plan on eating it right away.

Step 6

If you plan on serving it immediately, remove the beef from the bag and reserve the juices in a bowl.

Step 7

Pat the beef as dry as you can get it before searing - this will help it brown quicker.

Step 8

Heat a large skillet or grill over high heat until smoking and brown the chuck roast for about 60-90 seconds per side, until a browned crust has formed. (Be careful not to overcook it).

Step 9

Remove and set aside while making the gravy.

Step 10

Heat the butter and flour in a saucepan over medium heat until a paste forms. Cook for about 2-3 minutes, stirring constantly.

Step 11

Add the sherry and cook another 30 seconds, stirring constantly.

Step 12

Slowly pour in the bag juice and bring to a simmer. If the mixture is still too thick, add some unsalted/low sodium beef broth until a gravy consistency forms.

Step 13

Taste and season with salt (if needed) and serve alongside the chuck roast.

Step 14

Slice the roast and serve with the gravy.