This worked out really well, I was gone all day, and had it bathing the whole time and was able to get home and pop it in the cast iron!
I didn’t love the flavor….idk if it was from my seasoning, method or cut of meat 🤷🏼♀️ I also should’ve sliced it down that fat center and sear them as two pieces, bc that middle fat was not rendered enough for me.
Otherwise it was unique eating this roast like a “steak” lol. I’d probably do it again.
by stripes177
2 Comments
137 is the temp you should have used to render the fat better. I made one of these a few weeks ago and it was a total hit, everyone loved it. I ran mine for 36 hours and smeared roast beef flavored ‘better than bullion’ on for seasoning. Left it in the fridge (vacuum sealed) with the marinade for a day before starting the cook
You’ll get better flavor if you increase the temp and time to render the fat better