Sous Vide Chuck Roast
Season the chuck roast with the steak seasoning and place in the fridge, uncovered, overnight
Vacuum seal and cook at 135F for 24-36 hours.
Remove the beef from the water bath and place in ice for 5-10 minutes. Remove beef from bag (reserve bag juice) and pat dry.
Cook butter and flour on medium low heat until a paste forms. Add sherry and bag juice slowly and simmer.
Heat a skillet or grill on high heat until smoking. Sear the beef for 60-90 seconds per side, until a crust forms.
Slice and serve with gravy
Full recipe: wenthere8this.com/sous-vide-chuck-roast