Remove tendons and fat from the meat and season with salt and pepper.

Place the roast in a vacuum bag and seal the bag tightly.

Set the Sous Vide to 56 degrees Celsius (133 degrees Fahrenheit) and place the meat in for about 8 hours.

Meanwhile, soak the morels in lukewarm water.

Split them once they soften, and clean them of sand.

Squeeze them dry of water.

Peel and finely chop the shallot.

Sauté the morels in butter in a pot.

Add the chopped onion and let it fry until golden.

Add the broth and reduce it by half.

Add the cream and season with salt, pepper, and possibly a bit of apple cider vinegar.

Clean, peel, and trim the vegetables as needed.

Blanch them briefly in a little water to retain their crunchiness.

Make sure they don't overcook.

Just before serving, remove the meat from the bag and pat it dry of meat juices.

Brown the meat well in a hot pan or pot to get a nice dark crust.

Glaze the vegetables in a sauté pan with a little butter and a bit of their cooking water.

Season them with salt and pepper.

Cut the meat into desired pieces and arrange with the tender vegetables and the sauce.

Garnish with some herbs at the end, if desired.