Quote:
Originally Posted by Boomer
We use sous vide with a lot of success with steaks and pork. But we tried a roast only once because it was not at all tender, in fact it was leather. It has been a while, but if I remember correctly, I think it was a rump roast, about 3 pounds.
I am going to look up Jason Logsdon as you recommended, but meanwhile what is the secret to getting a tender roast with sous vide?
We think we did not leave it in long enough, but I want to know more before trying again because I don’t want to mess up a roast twice.
Boomer
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What temp did you do the roast? A rump roast is typically used for pot roast and would be cooked till almost shreddable. Like over 200 degree internal. I wouldn’t sous vide that type of roast. You want a rib roast or some other tender roast. 3lb at 125 would take probably 3 hours minimum and then sear it in a very hot oven or in cast iron for medium rare.
If rump was tough it was almost certainly undercooked.