I did a 36 hour sous vide elk roast

@ 140 degrees

It turned out pretty phenomenal. I took a few pics along the way.

First set up Joule and the pot with foil to reduce losing too much water over the long cook.



I knew I was going to serve a gravy with this so I started my roasted veggie stock the day the the roast was going to finish.



Liquid gold



Gravy started with some carrots and mushrooms. I should have browned them. Oh well.



This is what the roast looks like when it was done. I threw it on the grill to get a crust (no pic).



Finished roast. Perfect texture. Fork tender, but also not falling apart.



Finished product served over rice with gravy.