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Export 6 ingredients for grocery delivery
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.
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