The next experiment with sous vide cooking has been very simple and very successful. Sous vide is claimed to make relatively tough “pot roast” joints tender and delicious.
I bought a piece of silverside, salted it for 18 hours, then vacuum packed it and popped it into a water bath controlled by the Sansaire. That was it – no additions other than the brief brining period. I left the customary piece of basting fat attached to the beef.
John Norman's Blog 