Sous Vide vs Open Wood Fire - Bottom Round Roast

This is a must try recipe! Perfect for a last minute get together around a fire pit! You just season it, flip it, slice it up! Its that simple and if its to rare for you, re-season and start flippin all over again. Have the carving board right next to the Fire and use those fingers! Hit that Subscribe BUTTON (It's Free) Follow us on Instagram https://www.instagram.com/comparisoncooking/ Join our group on Facebook https://www.facebook.com/groups/Comparisoncooking/ Slicing it real thin against the grain can lead to really good beef to make Pit Beef. With Sous Vide it for 24 hours you can cut it pencil thickness and have it more as a traditional roast. Both seasoned - Salt/Pepper/Garlic Powder Sous Vide 24 hours 132F Degrees (Sea Salt was the only thing that went in the bag for the Sous Vide) Direct Flame, 35 minutes, flip every 2-3 minutes. #sousvide #Overthefire #Pitbeef