Inside Round Pot Roast

Ingredients for 4

• 1 to 2 pound inside round beef roast

• 1/4 fennel bulb grated

• 2 inches of a medium carrot grated

• 1 inch of a leak white grated

• 3 garlic cloves grated

• 3 tablespoons chopped parsley

• Pinch of dry thyme

• Salt and pepper

• 2 tablespoons mayonnaise or coconut oil

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 137.0ºF / 58.3ºC.

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  Step 2

  Grated everything into a bowl and then scrape it into a paper towel or cloth and squeeze out every drop of water possible. Add the salt and pepper along with the dry herbs.

• Step 3

  Roll the roast in the vegetable mixture until it is stuck all over it.

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  Step 4

  Bag it along with any remaining grated veg. and then let it rest in the fridge over night ready for the water first thing in the morning.

• Step 5

  With the water preheated let the roast swim for 9 hours.

• Step 0

  When ready slide the roast out of the bag and use the jus in your gravy or maybe stir it into a barley risotto like I did.

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  Step 1

  Brush a thin layer of mayonnaise all over the roast and brown under a preheated broiler turning as needed.

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  Step 2

  Slice the roast across the grain thinly to serve.

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