3-4 lbs of boneless chuck roast ideally, about 1/2 inch to 3/4 inches thick
1 tbsp sweet paprika
1/2 tbsp of cayenne pepper
1/2 tbsp oregano
Kosher salt and freshly cracked black pepper to taste
2 sprigs fresh thyme
2 sprigs fresh rosemary
6 cloves of garlic, crushed and with the skin removed
1Set your water bath to 135 degrees fahrenheit
2Prepare your dry rub by combining sweet paprika, cayenne pepper, oregano, salt and pepper.
3Work the dry rub into your chuck roast and, if possible, wrap in butcher's twine to even out its shape
4In a vacuum sealable bag combine the chuck roast, fresh thyme, fresh rosemary and cloves of garlic.
5Cook your chuck roast for between 20-30 hours - we prefer a 24 hour cook for best results (use ping pong balls for a quick trick to avoid moisture loss)
6When the cook is finished remove the chuck roast from the water bath and retain the cooking liquid
7In a large, ripping hot pan sear the chuck roast for maximum 2 minutes per side - make sure to use a pair of tongs to hold it on its side for a full sear
8Let rest for 10 minutes, slice and serve!