Remember to completely cool your meats before pan brazing or over roasting for crust, otherwise you will end up cooking your meat much further. Some people even refrigerate their meats before brazing pan/oven.

This is the word you were looking for...Permeate

I use a 6-7 pound Eye Round Roast Wagyu BMS 7+ and place it on my Weber kettle grill on the cold side using “only” 3-4 chunks of your favorite wood (for this I like apple, peach, pecan, hickory, or cherry). Do not use any charcoal. We don’t want heat. Just the smoke. After an hour, I pull it off, season all sides with about 5-6 tablespoons kosher salt, 3 tablespoons of freshly ground black pepper, I rub in 2-3 tablespoons of garlic paste with 2 tablespoons of smoked paprika and a light dusting of MSG on all sides. I cut the beef in half to go into two separate vacuum seal bags each with a couple fresh rosemary sprigs in each bag. I sous vide at 130 degrees for 18 hours. I Pull them out, save the juices as an au jus starter, pat dry, and blow torch a sear onto them and eat one half as steaks, saving the other half for your meat slicer. Super thin sliced, an aged Swiss or provolone on a fresh, toasted, French roll (caramelized onions if that’s your thing) and au jus. You’ll experience the best French Dip of your life.

Great tutorial except for the idiocy of “penetration.” Thank you, though!

great video but 24 hours is way overkill.

Sous vide cook time?

The answer is no but it does make roast beef taste like a good roast beef. I have been cooking with a sous vide for over 10 years now and use it weekly.

“I’m not racist, i love Jus”😜

I find gradual penetration to be the most effective but it can harmonize really well with more rapid penetration in the middle and right before the end.

What temperature it was cooked on ?

Only used about 6 times so far but food turning out great.

Dude just say penetrate without freaking out

Just made this tonight for a family gathering. It was a huge hit. Thanks for the recipe and ideas.

I made this today for the second time and it is a winner! Thanks you!

Just did this tonight, and it worked beautifully! I have always used low-temp roasting for eye of round before this, but this is a superior method. There were no leftovers tonight.

Looks great! Gonna try today, thanks!

Exactly the recipe I was looking for, thanks.

Great. Thanks for including Celsius temps too. Looks great

You are so good at explaining the details.all while continuing to be thoroughly engaging. Great video. Hope you keep up your great work!

Absolutely EXCELLENT!