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: