Sous Vide Rosemary–Mustard Seed Crusted Roast Beef and Yogurt Herb Sauce | America's Test Kitchen

Name: Sous Vide Rosemary–Mustard Seed Crusted Roast Beef and Yogurt Herb Sauce | America's Test Kitchen
Ingredients: 1 5-pound (2.3 kilograms) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat; Kosher salt and pepper; 2 tablespoons (28 grams) vegetable oil; 1 egg white (30 grams); 3 tablespoons (25 grams) black, green, and pink peppercorns, ground coarse; 1/4 cup (42 grams) mustard seeds, ground coarse; 1/3 cup (25 grams) chopped rosemary; 2 tablespoons (20 grams) flake sea salt; 2 cups (490 grams) plain whole-milk yogurt; 1/4 cup (16 grams) minced fresh parsley; 1/4 cup (16 grams) minced fresh chives; 2 teaspoons (4 grams) grated lemon zest plus ¼ cup (60 grams) juice; 2 garlic cloves (10 grams), minced; Salt and pepper

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With most traditional methods of cooking chuck roast, you have two options: low and slow until it's tender, or braised and broken down. Neither method gives you pink, tender, juicy meat. But with...

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Easter
Beef
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Ingredients

1 5-pound (2.3 kilograms) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat
Kosher salt and pepper
2 tablespoons (28 grams) vegetable oil
1 egg white (30 grams)
3 tablespoons (25 grams) black, green, and pink peppercorns, ground coarse
1/4 cup (42 grams) mustard seeds, ground coarse
1/3 cup (25 grams) chopped rosemary
2 tablespoons (20 grams) flake sea salt
2 cups (490 grams) plain whole-milk yogurt
1/4 cup (16 grams) minced fresh parsley
1/4 cup (16 grams) minced fresh chives
2 teaspoons (4 grams) grated lemon zest plus ¼ cup (60 grams) juice
2 garlic cloves (10 grams), minced
Salt and pepper