Knight
Well-known Member
Bought a 3lb. USDA choice top round roast to experiment with trying it sous vide. My wife seasoned it, I vacuum sealed it. Having a gas range made it possible to control the temp to 140. Cooked it for @2 & 1/2 hours it came out medium with juices intact. 1st. time trying top round. Since it typically doesn't have a lot of fat I added butter pats over the seasoning. Pretty sure the butter helped to tenderize the meat while the vacuum sealing helped infuse the seasoning into the meat.
Go with was raw spinach salad, home made basil flavored potato gnocchi & pumpkin cheese cake ice cream for desert.
Enough left over for some fully packed roast beef sandwiches.
Go with was raw spinach salad, home made basil flavored potato gnocchi & pumpkin cheese cake ice cream for desert.
Enough left over for some fully packed roast beef sandwiches.