INGREDIENTS
Chuck roast
1 1/2 tsp paprika
1 1/2 tsp onion powder
1 Tbsp garlic powder
1 tsp ginger powder
2 Tbsp salt
1 1/2 tsp pepper
2 Tbsp Worcestershire
6 Tbsp butter
Onion (for sandwich)
Hoagie rolls (for sandwich)
Cheese (for sandwich)
Horseradish (for sandwich)
Mayo (for sandwich)
DIRECTIONS
Heat waterbath to 135° F.
Pat chuck roast dry.
Mix seasonings together in a bowl. Rub the seasoning all over the roast.
Place roast, butter, and Worcestershire sauce into vacuum sealed bag (if using a ziplock bag, don't forget to use the water displacement method to remove all air from bag).
Place sealed bag into prepared water bath.
Let cook in water bath for 24-30 hours.
Take roast out of water bath and sear the outside of roast on high heat until just barely browned. Slice and serve on a hoagie roll with sautéed onion, mayo, and horseradish. Enjoy!
