Rather disappointed in sous vide roast

[Major Nikon]

2. Rump roasts are good candidates for drowning in gravy or other sauces

The problem with rump roasts are they have very little internal fat, yet they are well used muscles that contain a lot of connecting tissue and demand long cooking at low temperatures. When the proteins denature and squeeze the moisture out of the muscle, there's very little residual moisture from fat to retain.

While I certainly haven't tried every method of cooking a rump roast, I have tried a few. The best use I've found is to cook them long enough to break down the connecting tissue, refrigerate after cooking, and then cut it thin for sandwiches as you suggest.

One of the best roast cuts I've found for sous vide is chuck and I prefer it took it at low temperatures for 72 hours. Assuming it's salted correctly, the result will be quite flavorful with a nice texture.