Sous Vide: Beef Chuck Roast, Natural Pan Sauce 2021 and Forever After

About
Among the hardest working muscles on a steer/heifer, this collagen laden cut is no match for the tenderizing capabilities of sous vide.
Ingredients
Beef chuck roast/steak, approximately 3 lbs/1.4 Kg.
Powdered egg white, as needed.
Preferred seasonings of your choice--salt not to exceed 2 teaspoons/lb. of meat.
Carrots, 2 each, peeled.
Celery, 0.5 head, root end, cut in half lengthwise.
Russet potatoes, 2 each, peeled and cut into desired shapes.
Onion, 0.5 each, chopped fine.
Tomato paste, 2 oz/60 g.
Red wine, 1 cup.
Flour, 2 Tablespoons/20 g.
Preferred seasonings of your choice--salt not to exceed 2 teaspoons/lb. of meat.
Carrots, 2 each, peeled.
Celery, 0.5 head, root end, cut in half lengthwise.
Russet potatoes, 2 each, peeled and cut into desired shapes.
Onion, 0.5 each, chopped fine.
Tomato paste, 2 oz/60 g.
Red wine, 1 cup.
Flour, 2 Tablespoons/20 g.
Parsley, chopped, as needed.
Equipment requirements:
Immersion circulator.
Lipavi C10 heat rated container with lid.
Lipavi L10 rack or equivalent.
Heat rated sous vide bags.
Paper towels.
Dredge/shaker (for the powdered egg white).
Spray bottle.
Large skillet.
Instructions

Actual prep time, 2 hours Level of difficulty: 3 Serves 4-6
Procedure:
Preheat the sous vide bath to 140 F/60 C. Vacuum seal the roast in heat rated plastic, load into a rack and submerge into the bath. Process at 140 F/60 C for 48 hours.
Change the temperature setting on your sous vide bath to 183 F/84 C.








Make the Sauce











