Sous Vide Roast

(Guardian of the bacon) #1

After great success with my first sous vide grass fed ribeye I turned right around and did a grass fed Sirloin Tip roast for tonights dinner. Ended up @ 129F for 20 hours. I then removed from the bag, salted and peppered and placed in a hot cast Iron pan for 30 minutes @ 350 to brown the outside.

Results were impressive. Moist and tender yet firm. Could cut with a fork. Meat was a nice med rare.

(AnnaLeeThal) #2


(matt ) #3

Where are the pics man?!?!?

(Guardian of the bacon) #4

I know…it’s bad…I’m trying to do everything on one leg and occasionally stuff slips by. I’ll try and do better next time. You just don’t realize how valuable 2 legs are ti you only have use of one.