Rather disappointed in sous vide roast

[spinbaby]

Alton Brown once did s show in which he cooked a rump roast in a sous vide circulator for ten hours, turning a tough cut of meat into a tender cut of meat. I’ve always wanted to give it a try and yesterday, I did.

I used this recipe and followed it to the letter:

https://altonbrown.com/recipes/immersion-circulator-rump-roast/

The result was indeed tender. It was also rather dry and mealy. I just didn’t like the texture. We still have some stashed in the fridge, so we’ll see how it is sliced cold for sandwiches.