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For the Sous Vide Sirloin
At least 13 to 48 hours before serving
Pre-heat the water bath to 131°F (55°C). Cover the sirloin roast with salt, pepper, the garlic, paprika and ancho chile powders and place in a pouch. Add the thyme and rosemary to the sous vide pouch and then seal the roast.
Place the sirloin roast in the water bath and cook for 12 to 48 hours depending on the cut of meat you are using. For a grass-fed sirloin roast 12 hours should be good up to 24 to 48 hours for a supermarket top round or chuck roast.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.