re: Is there a dish you just can't get right?

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Right now it’s trying to make a roast beef for a roast beef poboy

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I just started cooking beef roasts like chuck or rump in a long sous vide method... like 48 hours at 130 degrees. It come out a beautiful medium rare and very tender... like prime rib or filet tender, but with a beefier flavor. Anyway, a couple of times I took the drippings out of the SV bag, and made a gravy in a black iron skillet. Then I sliced the roast as thin as I could, and put the slices in the gravy. We used some fresh Poupart’s French bread and made some damn fine RB poboys.