My first time sous viding a Chuck roast!
I seasoned it with a steak seasoning and a ealed it with sage, rosemary, thyme, and crushed garlic. I did 140F for 31 hrs (basically started it at lunch time yesterday and had for dinner today). Then seared it on the cast iron.
Made a gravy from the bag juices and of course mashed potatoes.
by Valuable_Alfalfa_328