Rather disappointed in sous vide roast

[OhNo-Really]

1. Gourmet Eye of Round or Rump Roast

Gourmet Eye of Round

First I coerced the roast into a Standing up, end to end on a small rack, supported by metal skewers on a dinner plate I avoid aluminum contact) and air dry in fridge for 3 days

Then again, coerce roast with skewers in the bottom half of broiler pan still sitting on a small rack and follow these directions

https://www.food.com/recipe/500-f-eye-of-round-roast-321948

I do choose a Roast with good coat of fat and tightly compressed grain. More tasty & Tender

Again, I use metal shishk kabob skewers to keep roast to remain with the fat side on top so it basted the roast

The flavor of the 3,5 Pound roast and drippings are fabulous!

I do place a Large sheet of foil on the rack above the roast to catch the grease spattering and avoiding a messy oven cleaning,

The crispy fat flavor is over the moon 🌙

Sometimes I open a window to avoid tvlbe fire alarm but if I wash the coil protector, smoke isn’t an issue,

I think this night word for a rump roast