Inside Round Pot Roast

I prep and let the roast marinade in the bag in the fridge for 24 hours before cooking it. If it’s in the water by 8am you can have dinner on the table for 6pm’ish.

Author

Tim Harris

I really love to cook everything! Check us out at www.acooknotmad.com

Prep Time: 00:00

Recipe Time: 09:00

Temperature : 137F / 58.3C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 137.0ºF / 58.3ºC.
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.
3. Roll the roast in the vegetable mixture until it is stuck all over it.
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.
5. With the water preheated let the roast swim for 9 hours.

1. 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.
2. Brush a thin layer of mayonnaise all over the roast and brown under a preheated broiler turning as needed.
3. Slice the roast across the grain thinly to serve.