2tbspfreshly cracked pepperdo not use finely ground pepper
3 tbspunsalted butter or vegetable oil or olive oil
6eggsfried or poached
Sous-vide rump roast or chuck roast
Pat dry the roast cut with a paper towel.
Mix the salt, pepper and sugar together in a bowl. Sprinkle the spices over the roast, and press it into the meat to form a crust.
Cut a bag from the FoodSaver® Vacuum Seal Roll - large enough to hold the roast. Seal one edge of the bag and place the beef roast in the bag. Add the butter over of the roast and vacuum seal the bag.
Fill a 12 qt container with water, and attach the sous-vide circulator. Set the temperature to the the right value, depending on whether you want a rare or medium roast. I set mine to 138°F for a medium rump roast. Cover the sous-vide with water to prevent evaporation.
When the water reaches the right temperature, submerge the vacuum packed rump roast (or chuck roast) in the water. Note the time, and allow the rump roast to cook for at least 18 hours (but can be kept upto 36 hours).
When the roast is done cooking, remove the bag from the water and allow the roast to rest for a few minutes. Snip the edge of the bag and pour the jus into a bowl.
Heat a cast-iron pan over medium-high heat. Pour a little oil to coat the bottom of the pan. Sear the roast in the hot pan - 45 sec to 1 minute per side, until the surface is caramelized.
Slice the sous-vide rump roast into thick or thin slices and serve with the jus.
Serve with hash browns, or breakfast potatoes with eggs, for breakfast or brunch.
Serving ideas - thinly slice the sous-vide rump roast for sandwiches, or for roast dinner with roasted vegetables. Note on cook times - cook times were derived from several sources and articles on food safety and sous-vide cooking. Source 1