Doesn’t get much easier than this; Chuck roast, salt, pepper, garlic powder, vacuum sealer, crockpot, thermometer
24 hour sous vide cook at 135 degrees
sear the out side and slice each individual muscle removing the connective tissues, and against the grain.
2-3 tbs butter
3-4 tbs flour
2-3 cups of beef broth
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#sousvide #primerib #chuckroast