Rather disappointed in sous vide roast

[spinbaby]

Alton Brown once did s show in which he cooked a rump roast in a sous vide circulator for ten hours, turning a tough cut of meat into a tender cut of meat. I’ve always wanted to give it a try and yesterday, I did.

I used this recipe and followed it to the letter:

https://altonbrown.com/recipes/immersion-circulator-rump-roast/

The result was indeed tender. It was also rather dry and mealy. I just didn’t like the texture. We still have some stashed in the fridge, so we’ll see how it is sliced cold for sandwiches.

[OhNo-Really]

1. Gourmet Eye of Round or Rump Roast

Gourmet Eye of Round

First I coerced the roast into a Standing up, end to end on a small rack, supported by metal skewers on a dinner plate I avoid aluminum contact) and air dry in fridge for 3 days

Then again, coerce roast with skewers in the bottom half of broiler pan still sitting on a small rack and follow these directions

https://www.food.com/recipe/500-f-eye-of-round-roast-321948

I do choose a Roast with good coat of fat and tightly compressed grain. More tasty & Tender

Again, I use metal shishk kabob skewers to keep roast to remain with the fat side on top so it basted the roast

The flavor of the 3,5 Pound roast and drippings are fabulous!

I do place a Large sheet of foil on the rack above the roast to catch the grease spattering and avoiding a messy oven cleaning,

The crispy fat flavor is over the moon 🌙

Sometimes I open a window to avoid tvlbe fire alarm but if I wash the coil protector, smoke isn’t an issue,

I think this night word for a rump roast

[Major Nikon]

2. Rump roasts are good candidates for drowning in gravy or other sauces

The problem with rump roasts are they have very little internal fat, yet they are well used muscles that contain a lot of connecting tissue and demand long cooking at low temperatures. When the proteins denature and squeeze the moisture out of the muscle, there's very little residual moisture from fat to retain.

While I certainly haven't tried every method of cooking a rump roast, I have tried a few. The best use I've found is to cook them long enough to break down the connecting tissue, refrigerate after cooking, and then cut it thin for sandwiches as you suggest.

One of the best roast cuts I've found for sous vide is chuck and I prefer it took it at low temperatures for 72 hours. Assuming it's salted correctly, the result will be quite flavorful with a nice texture.

[Mr.Bill]

3. We make sauerbraten out of rump roast.

This involves boiling it with pickling spices, onion, and a 50/50 mix of water and vinegar for several hours. It comes out very tender, actually falling apart if you boil it for too long.

[mitch96]

4. I have cooked a bunch of stuff sous vid. Not a fan. For the amount of cook time the rewards

are not that great. Thats just me..
m

[trof]

5. IMHO sous vide is vastly overrated.

It was originally intended for chefs to use to bring items to 'almost done' and hold them there for finishing when ordered.