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Step 1
Rub Better Than Bouillon generously over the roast. The larger the roast, the more you'll need. Start with 1 Tbsp and move up from there.
Step 2
Rub the roast with Montreal seasoning (or your preferred dry rub). The larger the roast, the more you'll need. Start with 1 Tbsp and move up from there.
Step 3
Transfer the roast to your Sous Vide bag of choice.
Step 4
Pre-heat the water bath to your preferred doneness (*Note using a sous vide immersion circulator.
Step 5
Transfer the vacuum bag to the water bath and cook for 24 hours minimum up to 48 hours. (*Note 5)
Step 6
Carefully remove the bag from the water bath with tongs. Remove the roast from the bag and pat dry.
Step 7
Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 6)
Step 8
Sear each side of the roast for 45 seconds.
Step 9
Turn off the stove and transfer the roast to a cutting board. Slice against the grain. No resting necessary.