Been doing cheap beef roasts sous vide for years. Usually a rump or sirloin tip. Typically something around three to four pounds. I go at 136 degrees. I would like a bit less but it keeps everyone in the house happy at that temp. I only sear after cooking. I typically go somewheres between eight to ten hours. Plenty tender for me.
I fry up a mix of onions mushrooms and garlic and mix in all my seasonings. Been really surprised at how much seasoning meat can handle in sous vide. I was a bit worried about over seasoning the first couple roasts I did. I bag the roast cover in the onion mix seal it up and overnight it in the fridge before cooking.
Never been too impressed by the taste of the bag liquid. I usually reserve a bit of the onion mix and use that to fortify some beef stock out of the freezer for my au jus.
Great meal either for sandwiches or roast beef dinner. If I watch the sales I can get it cheaper than burger.
