Sous Vide Bison Rump Roast
Prep time
Cook time
Total time
Author: Cooking with Michele
Recipe type: Entree
Serves: 6-8 servings
Ingredients
- 1 2-inch thick bison rump roast, about 2 pounds
- 2 teaspoons dry steak rub of your choice
Instructions
- Gently sprinkle the dry rub on all sides of the roast and then seal in a vacuum sealer, making sure to remove all of the air. Preheat the sous vide machine (about 130 degrees for rare, 134 degrees for medium rare). Place the sealed pouch into the machine in the rack according to machine directions. Cover and let cook for a minimum of 12 hours, and a maximum of 14-15 hours. If desired, sear the roast in a very hot skillet before serving (I didn't feel the need to do this and just sliced it and served it with the cooking juices poured over the meat.)
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2014/10/sous-vide-bison-rump-roast/