Put about a 4 pound eye round roast in the Anova sous vide tank yesterday around 5 pm. I was aiming for a 24 hour cook @ 1300
This evening I did green beans with my home cured/smoked bacon, white rice and hot rolls. At 5:30 pm everything was done or almost done when I pulled the roast out. Dried it off, re seasoned with Bolner's Uncle Chris' Steak Seasoning and put it on over hot coals to get the outside crisped/browned up. Took it inside, sliced off our portions and had a feast. The meat was cooked perfectly although next time will do it @ 1250 for a little more red meat. Meat was buttery tender and we ate like there was no tomorrow.
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