Sous Vide rump roast

This looks pretty good.
LINK

I would not go longer than 24 hours, it might end up being meat mush. I did my last one at 150 degrees for 8 hours.

It came out great. Firm and tender end result. I prefer roasts to be medium well, which might just be because that's how Grandma cooked it. I also think 8 hours is more convenient because you can dry brine overnight in the fridge and drop it in the water bath in the morning to be ready by dinner.

Also, you can make an amazing gravy from the sous vide drippings.

After removing the meat, drop the liquid into a skillet on high heat. You're looking to bring it almost dry. Once most of the liquid is evaporated it will start to darken quickly. Once the color is to your preference, deglaze and dilute to preferred thickness.

That Alton Brown recipe looks great, but he has you sear and then sous vide. Never seen it done backwards.

Thanks. I'll prob go 10-12 hrs instead of the 24 and sear after.