Step 1

Take the roast out of the refrigerator and let it come to room temperature for 30-60 minutes.

Step 2

Fill a large container or pot with water and set your sous vide immersion circulator to 131 degrees.

Step 3

With a sharp paring knife, score the fat cap on the roast in a cross hatch pattern. Season all sides of the roast with kosher salt.

Step 4

Place whole roast in a heavy duty freezer bag or vacuum seal bag and remove all of the air using a vacuum sealer or the water displacement method.

Step 5

Make sure the bag is sealed and fully immerse in water bath heated to temperature. Clip the top of the bag to the side of the container.

Step 6

Cover water bath with lid or plastic wrap and cook for 4 hours.

Step 7

Remove roast from water bath and plastic bag and pat dry with paper towels.

Step 8

Heat a cast iron skillet over medium-high heat until very hot and add avocado oil. When it shimmers, use tongs to carefully place the roast fat cap side down and sear for 2-3 minutes. Flip the roast and sear for another 2-3 minutes.

Step 9

Slice against the grain and serve.