1 Beef, chuck roast, about 6–8 pounds
Cooking oil, as needed
Salt, as needed
Black pepper, as needed
Rosemary, about 3 sprigs, as needed
Garlic, crushed, about 5 cloves
Herbs: fresh, such as thyme or rosemary
Black peppercorns, whole
Stock, beef, about 1 pint
Using a sharp knife, remove all of the tough stuff from your roast.
If you end up separating parts of the roast while trimming, worry not. Just arrange pieces together to form a roast shape, and truss together. In any case, trussing will help your meat maintain a nice shape as it cooks, ensuring a gorgeous presentation.
Start by cutting about 6–8 evenly sized pieces of twine that are long enough to wrap around your roast. Position these below the roast at even intervals. Starting in the middle, tie the strings around your roast as demonstrated in the video above.
Heat a heavy pan over medium-high heat, and add oil. Season your roast with salt and pepper. Once the pan is surface-of-the-sun hot, add the roast and sear on each side for roughly two minutes per side—enough to get a good crust going.
Remove the meat and add garlic and some rosemary to the hot pan to toast them and release flavors.
Allow your meat, herbs, and aromatics to cool for a few minutes.
Pop the bagged roast into a pot with Joule, and cover with plastic wrap or another tight-fitting lid to avoid water evaporation.
Let that roast do its thing for 18 hours while you go deck the halls with boughs of holly. If you get caught up in the merrymaking, no big deal—after an extra 6 hours, your roast will come out the same, and leaving it in for up to 48 hours will make it even more tender.