The first thing we need to do is to peel our vegetables.
Peel away the outer skin of the celery rib. Peel the onion and the carrots, then dice everything into small pieces.
Pour 5 tbsp of olive oil into the large skillet and heat.
In the meantime, take the pot and do the same. Add the vegetables, and cook over low heat, almost simmer.
Roast the meat over high heat in the skillet until it’s golden brown on all sides.
Once this is done, place the roasted meat in the pot with the vegetables.
Cook for 5 minutes. Then pour the red wine into the pot with the meat and vegetables.
Let it all simmer for 5 minutes in the pot. The alcohol of the red wine will evaporate. If you still smell alcohol in the pot, continue to let it simmer until there's no alcohol.
Once the alcohol is gone, pour the contents of the pot inside the large vacuum seal bag. Add 200 ml of water and vacuum seal.
Cook the bag in the sous vide cooker at 75°C/ 167°F for 4 hours.
Once the meat has cooked, open up the vacuum bag and take the beef out. Be sure to also keep all the vegetables and juices of the meat for the sauce.
Place the vegetables and juices into the blender and blend well. Then pour and strain to clear any chunks and only leave the sauce.
Add water and salt to the sauce for your preferred tastes. Use the sauce as garnish.
That's it. Enjoy your Sous Vide Chuck Roast!