Chuck Roast


  • 3-4 lbs. boneless beef chuck roast

  • Salt and pepper

  • 1 Tbsp. olive oil


  1. Set your Yedi Houseware Sous Vide to 135 degrees (F) and preheat the bath. Season the roast with salt and pepper and place in a vacuum bag.

  2. Seal the bag. Immerse the bag in the bath. Cook for 24-36 hours.

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

  4. Pat the meat dry with a paper towel and then season again with salt and pepper. Allow the meat to rest for 15-20 minutes after removing from bag.

  5. Heat olive oil in a skillet, and then sear the roast on all sides to brown.


Sous VideMatthew Revich