• 3-4 lbs. boneless beef chuck roast

  • 1 Tbsp. olive oil

  • Salt and pepper


  1. Set your Yedi Houseware Sous Vide to 155 degrees (F) and preheat the bath.

  2. Season the roast with salt and pepper and place in a vacuum bag.

  3. Seal the bag. Immerse the bag in the bath.

  4. Cook for 24-36 hours.

  5. Remove the bag from the bath and remove the roast from the bag

  6. Pat the meat dry with a paper towel and allow it to cool to room temperature

  7. . Preheat oven to 300 degrees (F). Season brisket with more salt and pepper and roast in the oven for about 2 hours. Allow the meat to rest for 15 minutes before slicing.

Sous VideMatthew Revich