We are showing off the whole carcass with this delicious chuck roast, cut from the shoulder of the animal leading into the ribeye. The process of sous-vide locks in flavour and moisture, seasons the meat throughout and cooks to perfection. The added benefit of doing this with a chuck roast is that it self-bastes with its own marbling to give a gorgeous roast for 2 that can be ready to serve in 25 minutes.This product has been sous-vide already by our Somerset chefs, to make it even easier and faster for you to cook at home. Sous vide is a process where a product is vacuum packed and submerged in a temperature controlled water bath until it reaches the desired level of cooking – this could be perfectly pink, just-cooked ready to finish, or ready to shred apart. These products all take less than 30 minutes for you to finish at home either in a pan or a hot oven.
