Finally got around to using my sous vide machine. My biggest pot was a tad shallow so a 2 gal. Cooler jug worked well. Either a top or bottom round , 1 1/2# from a big doe last year. Vacuum sealed from butcher. Set timer for 9 hours At 125*. Looked grey and unappetizing at first but browned on all sides for 4 min total. Internal now 130*. Took liquids and beef stock, seasoned , mixed into pan fond for au jus. Sliced thin. Center portion a bit rare for me so just flash cooked in pan a few seconds to firm up. Still very pink. Augratin potatos and green beans and apple sauce rounds off the meal. Next time I will add seasoning in the vacuum bag before I cook. Thinking of adding liquid smoke too. Any idea how much I should use?