Sous Vide Rump Roast

Sous Vide Rump Roast

December 21, 2018
  • Pat the rump roast dry with paper towels
  • Form a crust on the roast with salt, pepper, and sugar
  • Setup a sous vide bag for your roast and add the butter
  • Turn the sous vide on 138F and cook for 18-36 hours (20h last time)
  • Once finished sear roast on all sides in a hot skillet
  • Save drippings from bag and make a pan gravy with milk if you have any, reduce until thick