- 4
- 10 mins
- 148 mins
Ingredients
- 1 chuck roast (2-3 lbs)
- Abilene Depot Salt & Pepper Upgrade Seasoning Blend
- 1 tablespoon vegetable oil or avocado oil
- 1/2 small yellow onion, diced
- 8 oz cremini mushrooms (stems removed), finely chopped
Preparation
Step 1
Trim the visible fat from the roast.Season liberally with Abilene Depot Seasoning Blend. Seal tightly in a vacuum bag. If you don't have a vacuum sealer, seal in a gallon-sized plastic zipper bag by squeezing as much of the air as possible out of the bag before sealing.
If using a commercially-available sous vide cooker, follow the manufacturer's instructions. If using our DIY sous vide cooker, proceed to step 3.
Place the sealed bag with the roast inside the slow cooker's stoneware crock.
Fill with hot water until the roast is covered.
Plug the slow cooker into the controller and plug the controller into a wall outlet.Turn the control knob on the front of the slow cooker to the highest setting. Set the temperature on the controller to the desired temperature.* Tuck the controller thermocouple probe in the water.
Once temperature reaches set point, let roast cook for 18 hours. Remove from water bath.
Remove roast from vacuum bag and pour jus from bag into a measuring cup.
Make Mushroom Jus Sauce
Heat oil in a large skillet over medium-high heat until shimmering. Cook onion over medium heat, seasoning with Abilene Depot blend, until translucent, about 6-8 minutes.
Add mushrooms, cook for 5 minutes.
Add jus, heat to a boil. Reduce heat, simmer for 10 minutes.
Sear Roast
While jus is simmering, pre-heat a grill or grill pan to high heat.
Sear roast on high heat for 2 minutes per side, or until grill marks form.
Slice roast thinly and serve with mushroom jus sauce.
*Temperatures for Desired Doneness:
Medium Rare: 130-135°F
Medium: 140°F