- 3 lbs chuck roast or rump roast
- 1 ½ teaspoons kosher salt or 1 teaspoon regular salt
- 1 ½ teaspoons fresh ground black pepper
- 2 teaspoons sugar
- 1 tablespoon garlic powder
- 2 tablespoons olive oil or softened unsalted butter
- 1 tablespoon cornstarch
- 2 tablespoons water
- salt and pepper to taste
Steps - Roast
- Preheat the Sous Vide Machine: Add water to the sous vide container or a large pot; set the Sous Vide Precision Cooker to 136°F (58°C).
- Season the Roast: Rub the roast on all sides with 1 tablespoon of olive oil.
- In a small mixing bowl, whisk together garlic powder, sugar, salt, and pepper.
- Rub the roast on all sides with the seasoning mixture.
- Vacuum-seal the Roast: Vacuum seal it using “water displacement” technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Sous Vide Cook the Roast: Cook the chuck roast in the warm water bath for 24 hours. Arrange the bag so that meat is completely submerged in the water. If you use zip-lock bag, make sure the seam stays above the water.
- Cover with several pieces of aluminum foil, which will minimize water evaporation.
- When the timer goes off, remove the bag from the water bath. Don’t throw away the juices in the bag as we’ll use them to make the gravy.
- Sear the Roast: Remove the roast from the bag. Pat dry the surface thoroughly with paper towels. Place a skillet on medium-high, add 1 tablespoon of olive oil. Once hot, add the roast. Sear each side for about 1 minute or until nicely browned. Remove from the heat immediately.
Steps - Gravy
- In a small bowl, whisk together cornstarch and water.
- Place a skillet on the stove on medium-high heat, and pour the juices and browned drippings to the skillet. When it’s bubbly, add the cornstarch mixture, and stir with a wire whisk. Simmer for about 5 minutes or until the gravy is thickened. Season with salt, pepper if necessary.
- Slice the roast against the grain using a sharp carving knife (making the slices about 1/2-inch to 3/4-inch thick). Serve with the gravy.