Take note that you do not need to use your IP to use this--and I really wonder if
you could.
I use my large stock pots for the water bath--and just put a towel under it on the counter to protect from heat.
Sous vide is REALLY delicious for making a roast a perfect temp entirely through the piece -- a perfect medium rare tenderloin or leg of lamb.
I have taken a less tender piece of meat--a shoulder or chuck roast and cooked it rare and sliced for DEElicious sandwiches.
For prolonged cooking 12-48 hours you need to cover the water bath with foil or saran wrap to prevent evaporation of the water and lowering the level.
There are LOTs of good sites--I like jason Logsdon's. They send an email every now and then with ideas.
