Fill up a large stock pot with water ⅔ of the way. Add your sous vide and bring to a temperature of 140 degrees.

Season your chuck roast liberally with dry rub of your choice or just simple salt and pepper. You can also add pats of butter on top before sealing.

Place your chuck roast into a vacuum sealer bag and seal completely. You can also do this using the water displacement method and a Ziploc freezer bag (see notes below).

Cook for 24 hours at 140 degrees. It’s a good idea to cover your pot of water to prevent too much evaporation. If the water level gets too low, you can spoil the meat as the sous vide will turn off. Simply place a layer of aluminum foil on top while it’s cooking to prevent this from happening.

Once the cooking time is up, remove chuck roast from the bag and pour the juices into a bowl if you are making gravy. It can be sliced and served immediately or you can pan sear it.

OPTIONAL PAN SEAR: Pat chuck roast dry with paper towels. Heat a cast iron skillet over high heat with 1tbsp oil until it begins smoking. Sear the chuck roast on each side for 1-2 minutes until it is browned.

Let rest for 5 minutes then slice and serve.