24-hour sous vide chuck roast, seared

Cook the vacuum-sealed chuck roast sous vide in a constant-temperature water bath at 130 degrees for 24 hours.

Open the bag and save the juices for a sauce. Dry the meat well on paper towels; it cannot sear while wet.

Season aggressively with salt and pepper, edges included.

Heat a cast iron pan until just smoking, add neutral oil and the meat, and press for full contact.

Sear about 90 seconds a side without moving it for good colour and a little crust; flip and sear another 90 seconds.

Remove and let rest.