Liberally season the roast with salt and pepper.
Sous-vide Bottom Round Roast
Title: Sous-vide Bottom Round Roast
Arrange the garlic on the roast and place in the bag. Arrange the thyme on the roast as well. Seal.
Cook in water bath at 128 F (53.3 C) for about 10 hours.
Allow the roast to come to room temperature, drain, and chill.
Bring egg to about 700 and grill for about 2 minutes per side. Idea is to get a good crust without cooking the meat any further, that's why I process cold. Remove from heat, and enjoy.
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