Popped a chuck roast into the tub at 131 degrees for 45 hours.
Removed from the bag and hit it with my torch.
They say this technique will turn a chuck roast into tenderloin.....and they are right. After slicing, only needed a fork.
What I think will make this even better will be a quick sear over charcoal. I miss that flavor. Too cold to mess with that today.