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Follow these cooking methods/directions:
Set up water bath for sous vide and preheat to 140°F (60°C) according to manufacturer’s directions.
Season roast all over with garlic powder and salt and pepper. Heat a cast-iron skillet over medium-high heat until very hot. Add 1 tbsp (15 mL) of the oil and heat oil. Brown roast, for about 15 minutes, turning until browned on all sides. Transfer the roast to a plate and let cool.
Reduce heat to low and add the remaining oil to skillet. Cook shallots and garlic, stirring, for 30 seconds. Add thyme and beef broth; bring to a simmer. Simmer for 5 minutes. Strain the broth through a sieve into a medium saucepan and refrigerate. Set strained solids aside.
Place the roast along with the strained solids into a large resealable freezer bag, vacuum seal bag or resealable silicone food storage bag. Remove as much air as possible and seal the bag or using vacuum sealer. 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. Cook sous vide for 4 hours.
Remove the beef from the pot. Open the bag and transfer beef from the bag to a cutting board, reserving the juices. Cover roast with foil and let rest for 10 minutes.
Meanwhile, strain beef cooking juices into the refrigerated reserved broth; discard solids. Heat the broth mixture over medium-high heat to a strong simmer. Reduce heat to low and keep warm.
Meanwhile, preheat broiler. Carve beef across the grain into thin slices. Slice the buns in half and open flat; place on a large baking sheet. Spread with mustard, horseradish and/or mayonnaise as desired. Top one side of buns with beef then hot peppers. Broil for 2 to 3 minutes or until buns are toasted around the edges.
Pour hot broth into ramekins and serve with the hot sandwiches for dipping.