Sous Vide Chuck Pot Roast with Roasted Vegetables

For the Pot Roast

At least 1 to 2 days before serving

Preheat a water bath to 161°F (71.7°C).

Cut the chuck roast into 2" (50mm) slabs, if desired. Mix together the spices in a bowl. Lightly salt and pepper the meat then coat with the spices. Place the meat in a sous vide bag with the herbs then seal. Cook the meat for 1 to 2 days.

For the Roasted Vegetables

70 minutes before serving

Preheat an oven to 425°F (218°C).

Peel the carrots and cut into 3/4" (19mm) chunks. Cut the baby potatoes into chunks as well. Toss all the vegetables together with the olive oil and thyme then salt and pepper them. Place them in a roasting pan or rimmed baking sheet in a single layer. Roast in the oven until starting to brown and the carrots and potatoes have softened and are cooked through, about 30 to 45 minutes. Once cooked, remove from the heat.

To Assemble

Remove the cooked meat from the sous vide bag, reserving the juices, and pat dry. Lightly salt the outside of the meat then quickly sear it until it is just browned.

Place some of the roasted vegetables on a plate, squeeze the lemon over the top then drizzle with the olive oil. Add a portion of the pot roast to the vegetables and spoon some of the sous vide juices over top then serve.