Sous-vide Bottom Round Roast

Liberally season the roast with salt and pepper.

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.

Here's a picture after it came off the egg.