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East Central Kansas | No potatoes or carrots. Thus, no reason for pot roast. ;-).
Daughter gave us a “Sous Vide” setup for Christmas. Had never heard of it before. Turns out, it’s great for roasts, they come out tender and moist. For a tender and moist beef roast (medium-medium rare) we set ours at 135 degrees and leave in water bath for 20-24 hrs. Put a sear on it immediately prior to serving.
ETA link: https://www.theflavorbender.com/how-to-sous-vide-rump-roast-chuck-ro...
We use freezer bags rather than a vacuum sealer.
Edited by John K 7/22/2020 06:39
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Am I the only one who dislikes roast beef?
