Top Round Roast ✅✅
Steak
Shop Sous Vide Cookers
Precision® Cookers
Sous vide made easier than ever.
Ingredients for 4
Flake Salt,Pepper
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.
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Step 2
I used a SOUS VIDE PREIUM COOKER . Above picture. But U can use the ANOVA ALSO.
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Step 3
I put the vacuum sealed bag. Needs to be a Double bag bec. It got a Pin Hole leak in 1 bag. Then I ICE PACKED IT, for about 1 Hour, up to 2 hrs. THEN I PUT the ROAST IN THE Fridge in the VAC SEALED BAG- Not Opened. Juices and all, in The Fridge for 3 days before I layer out & Dried off the meat from the jelled juices, and lightly torched it. And U can see the Results. My Husband said it’s 1 of the ( BEST ROAST HE’S EVER ATE) . PSW
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Verily torched it on the outside of the meat.
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Step 0
Make Sure and Dab moisture off of roast BE4 Searing. The longer U Sear, the meat will get more Done inside.
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Step 1
I Did end up Leav in SV for a TOTAL OF 25 Hrs