I finally bought an Anova Sous Vide unit about a month ago, and have been very pleased. Yesterday I cooked two whole chickens for dinner, and started two Rump Roasts for a 50 hour cook, so they will be ready tomorrow. Some of the meat from the roast will be used to make some Beef Pot Pies. For those of you about the ask, I did not cook the chickens and roast at the same time, but I prepared everything around the same time. The chickens were cooked first for about 2 and a half hours, then I started the roast right after I pulled the chickens. Both were sealed in their bags with light spices, I added roasted garlic cloves to the roast. So far I have been searing the meat in a hot cast iron pan. Tomorrow I plan to sear both of the rump roast in my Char Broil SRG.
