KlueBatDinner tonight will be a 24 hour sous vide pot-roast that I started yesterday. Fist time doing a long beef cook like this. Can't wait to see how it turns out.
Roast is out of the SV. I browned the surface with my Searzall. Now in the toaster oven to keep warm while the veggies are in the pressure cooker.
Oh. My. God. This is amazing. The texture and flavor are perfect.
The black lagger is good too!
Ween