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Sous vide bottom round roast

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2027 posts
Joined: Aug 15, 2007


Posted to Thread #29714 at 2:08 pm on Jun 26, 2017

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.

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