Beef rump roast ($3.29 / pound), cut to 2.5 inches thick
Seasoned with beef fajita seasoning and beef stock concentrate
Sous vide cooked for about 36 hours at 130 degrees
36 hours was too long – the consistency was very soft, “like paté” as my wife said.
Next time: a good cut, but try it at 24 hours (like the usual shoulder cut) instead of 36