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.