Ingredients
4 lbs chuck roast, boneless
3 tbsp steak seasoning
2 tbsp unsalted butter
2 tsp all-purpose flour
1 tbsp sherry
beef stock, (optional)
salt, season to taste
Preparation
Season the chuck roast with the steak seasoning and place in the fridge, uncovered, overnight.
Heat a sous vide water bath to 135 degrees F.
Place the chuck roast in a vacuum seal bag and remove all the air. The water displacement method can also be used.
Place in the water bath and cook for 24 to 36 hours.
Remove the beef from the bag and reserve the juices in a bowl.
Heat a large skillet or grill over high heat until smoking.
Then, brown the chuck roast for about 60 to 90 seconds per side until a browned crust has formed.
Remove and set aside.
Heat the butter and flour in a saucepan over medium heat until paste forms. Cook for about 1 minute, stirring constantly.
Add the sherry and cook for another 30 seconds, stirring constantly.
Slowly pour in the bag juice and bring to a simmer. If the mixture is too thick, add some beef broth until a gravy consistency forms.
Taste and season with salt.
Slice the roast and serve with the gravy. Enjoy!
