3-4 lbs. boneless beef chuck roast
1 Tbsp. olive oil
Salt and pepper
Set your Yedi Houseware Sous Vide to 155 degrees (F) and preheat the bath.
Season the roast with salt and pepper and place in a vacuum bag.
Seal the bag. Immerse the bag in the bath.
Cook for 24-36 hours.
Remove the bag from the bath and remove the roast from the bag
Pat the meat dry with a paper towel and allow it to cool to room temperature
. 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.