Sous Vide Pot Roast

Ingredients

• 3-4 pound chuck roast
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 teaspoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 sprigs fresh thyme
• 1/4 cup sherry (for the gravy)
• 2 tablespoons cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)

Instructions

1. 1

   Rub the salt and pepper on the chuck roast and let it sit overnight, uncovered, in the fridge.

2. 2

   Heat a sous vide water bath to 135F degrees. (This is a medium rare, sliceable texture. For a more well-done, fall apart pot roast, cook at 155F degrees).

3. 3

   Place the chuck roast in a vacuum seal bag and add the Worcestershire sauce, brown sugar, Dijon mustard and thyme. Seal the bag.

4. 4

   Cook for 24-36 hours. Remove from the bag, reserving the bag juice in a saucepan. *The longer you cook, the softer the meat will be

5. 5

   Add the sherry to the saucepan and bring to a low simmer for 5 minutes.

6. 6

   Slowly stir in the cornstarch slurry until the sauce is a gravy-like consistency. Adjust for salt and/or a little touch of brown sugar.

7. 7

   Drizzle the pot roast with gravy and serve the pot roast with Instant Pot carrots and crispy roasted potatoes.