Sous vide bottom round roast

C

charley

Well-known member
My first venture and it is so easy it is almost unbelievable. It was about a 3# roast. I did it for 8.5 hours at 131*. I had rubbed it with salt, coarse pepper some chile powder, garlic powder. After cooking it is a gorgeous rare right to the edges, and the edges are peppery. Tested it by slicing very thin and it will be great for sandwiches, French dip, maybe philly steak, and probably a Thai or Viet noodle dish. Will be sure to do one for our beach trip.

Mine is a Nutrichef sous vide circulator--got it on Woot for $70.

 
This sounds so good! Glad to hear the report about your sou vide machine. . .

Looks like this would be a good kitchen gadget for me!

 
It is really amazing what they have become. I got our kids "something' and they

haven't used it yet a couple of years ago but the circulator didn't adjust the temp (I think).
I literally had to wait 20 minutes for the water to come to temp, put the sealed bag in (and it doesn't even have to be a TOTAL vac seal), waited for it to come back to temp (so I could turn off the "alarm" that said it HAD come to temp) and then it timed itself. I did have to take it out when finished.
There are some good prices out there so shop shop shop, IMO.
Sally posted some carrots done sous vide and I couldn't see the possible reason for it, but it is SO easy, I'll probably give it a try--and apologies to Sally for pooh poohing it!! LOL
DS did a boneless leg of lamb and I now know how wonderful it must have been!!

 
My sister in law insists on fixing an eye round roast when their side of the family

hosts our Early Christmas dinner ( i get a top sirloin roast when we do the meat course) and I do believe this could be perfect sous vide. But she doesn't have one and I'm not gonna rock the boat any further!!
Let us know.

 
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