This delicious, melt-in-your mouth sous vide chuck roast tastes just like prime rib — at a fraction of the cost. Use a DIY sous vide setup like this one or a sous vide machine.
Trim the visible fat from the roast.
Season liberally with Abilene Depot Steak & Burger RubSeal tightly in a vacuum bag. If you don't have a vacuum sealer, seal in a gallon-
sized plastic zipper bag by squeezing as much of the air as possible out of the bag before sealing.
If using a commercially-available sous vide cooker, follow the manufacturer's instructions.
Place the sealed bag with the roast inside the slow cooker's stoneware crock.
Fill with hot water until the roast is covered.
Plug the slow cooker into the controller and plug the controller into a wall outlet.
Turn the control knob on the front of the slow cooker to the highest setting.
Set the temperature on the controller to the desired temperature.*
Tuck the controller thermocouple probe in the water.
Once temperature reaches setpoint, let roast cook for 48 hours.
When roast has cooked for 48 hours, remove from water bath.
Remove roast from vacuum bag and pour jus from bag into a measuring cup.
Add jus, heat to a boil. Reduce heat, simmer for 10 minutes.
While jus is simmering, pre-heat a grill or grill pan to high heat.
Sear roast on high heat for 2 minutes per side, or until grill marks form.
Slice roast thinly and serve with mushroom jus sauce.
Why it works: Alderwood smoked salt, ancho chile, and fennel add a smoky freshness to all cuts of beef, including this sous vide chuck roast. During slow cooking, the flavors from Abilene’s all natural ingredients meld together not only to season this spectacular roast, but to contribute savory goodness to the mushroom jus sauce.