A few other things I should mention. This was a really cheap $16 roast I got from super store. I wanted to test it with some cheap tough roast and it was the most tender roast I've ever had.
24 hours at 133 degrees. Super simple rub: just thyme, salt, pepper. I also made some slits and put some cloves of garlic in. Seared it with some canola oil in a hot pan then let it rest and used the same pan for the gravy.
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