Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Set up water bath for sous vide and preheat to 130°F (54.5°C) for medium-rare or 140°F (60°C) for medium according to manufacturer’s directions.
Combine chili powder, chipotle powder, ½ tsp (2 mL) salt, lemon zest and lime zest in a small bowl. Pat beef dry with paper towel and rub all over with chili powder mixture. Place in a large bag for sous vide (vacuum, sealable freezer or reusable silicone). Remove as much air as possible and vacuum or manually seal.
Immerse bag in preheated water bath and secure it to the side of the pot with a clip, keeping the top of the bag above the surface of the water. Cover water bath with foil or plastic to reduce evaporation. Cook sous vide for 6 hours, replenishing water as necessary.
Remove beef from water bath. Remove beef from bag, discarding liquid. Gently pat roast dry with paper towel (trying not to remove seasoning) and season all over with salt to your taste.
Heat oil in a large cast-iron or heavy skillet over medium-high heat. Sear roast in hot skillet, turning with tongs, for about 6 to 8 minutes or until browned on all sides. Transfer to cutting board. Carve across the grain into thin slices and serve on warmed plates with lime wedges to squeeze over beef.