Sous Vide Chuck Roast

Step 1

Rub Better Than Bouillon generously over the roast. The larger the roast, the more you'll need. Start with 1 Tbsp and move up from there.

Step 2

Rub the roast with Montreal seasoning (or your preferred dry rub). The larger the roast, the more you'll need. Start with 1 Tbsp and move up from there.

Step 3

Transfer the roast to your Sous Vide bag of choice.

Step 4

Pre-heat the water bath to your preferred doneness (*Note using a sous vide immersion circulator.

Step 5

Transfer the vacuum bag to the water bath and cook for 24 hours minimum up to 48 hours. (*Note 5)

Step 6

Carefully remove the bag from the water bath with tongs. Remove the roast from the bag and pat dry.

Step 7

Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 6)

Step 8

Sear each side of the roast for 45 seconds.

Step 9

Turn off the stove and transfer the roast to a cutting board. Slice against the grain. No resting necessary.