This sous vide chuck roast is next-level. We’re talking rich, tender beef with a buttery texture and a crust that brings the drama. After a 24-hour sous vide bath, the meat is buttery soft, then finished in a screaming hot oven for that crusty edge that practically shouts steakhouse vibes. You’ll swear you splurged—until you... Read More The post Sous Vide Chuck Roast appeared first on Wendy Polisi.
