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Step 1
Heat water bath to 152F.
Step 2
Trim excess fat from chuck roast.
Step 3
Season meat all over with salt and spices
Step 4
Tie meat with butchers twine to hold shape
Step 5
Place roast in sous vide bag or double up ziplock bag if using water displacement method
Step 6
Add fresh herbs
Step 7
Vacuum seal bag or seal using water displacement method
Step 8
Place bag in water bath making sure it is completely submerged.
Step 9
Set timer for 30 hours and cover water bath vessel to prevent evaporation**
Step 10
When timer goes off, remove bag from water bath and let meat rest in the bag for 10 minutes
Step 11
Remove the roast from the bag reserving the cooking juices (pour the juice into a fat separator measuring cup)
Step 12
Melt butter in a pan until it bubbles and releases its water. Whisk in flour and cook until lightly browned. Whisk in the reserved bag juices and bring to a boil. Taste and season. Cook to desired gravy thickness.
Step 13
Slice pot roast and serve with a side of mashed potatoes, gravy, roasted carrots and caramelized onions.