Servings: 5 Calories: ~760/serving Time: 21h

  • 2.5lb rump/chuck roast
  • salt
  • pepper
  • 2 tsp sugar
  • 3 tbsp butter

  • 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