| Servings: 5 | Calories: ~760/serving | Time: 21h |
Ingredients
- 2.5lb rump/chuck roast
- salt
- pepper
- 2 tsp sugar
- 3 tbsp butter
Instructions:
- 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
Source: AllRecipes
Made on: 2018/12/21
Made on: 2018/12/21