So I got a 4 pound eye round roast yesterday. My plan was at least a 24 hour sous vide for it. I seasoned it with Bolner's Uncle Chris' Steak seasoning before vacuum sealing it. Put it on yesterday around 5 pm @ 130 deg and left it churning with the Anova.
This afternoon I started some green beans with my homemade bacon and Crystal hot sauce along with white rice and started making some brown gravy. Once everything was done or almost done, I removed the roast at the 24 hour point, patted it dry, re-seasoned it with Bolner's again, and put it on the PK360 for a quick sear all over.
Here's the result.
This afternoon I started some green beans with my homemade bacon and Crystal hot sauce along with white rice and started making some brown gravy. Once everything was done or almost done, I removed the roast at the 24 hour point, patted it dry, re-seasoned it with Bolner's again, and put it on the PK360 for a quick sear all over.
Here's the result.
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