Salt. Then a bunch of pepper and placed into zip lock bag. Sous vide at 136 for 20 hours. 1 hour in a cooler. Then 8 minutes on broil.

The roast was 7 lbs, to give some perspective.

Tenderness was amazing. Knife not needed to cut the beef, plastic knife would have worked.

If you are on the fence about a 4 or 6 hour cook vs a 20 hour, this dad is not going back to the shorter cook.