I bought an Anova sous vide machine during one of the big sales around Thanksgiving. I finally bought a container with custom cutout lid, so I can do long cook times without the water evaporating.

I did a $3.99 a pound boneless chuck roast on a 29 hour cook time at 135 degrees. It turned out very nice. I did a quick pan sear on the meat after removing it from the bag. The meat now reminds me of an almost Prime cut Ribeye now. My wife did look at me a bit like I was crazy for cooking it so long.

It came out as a nice medium rare. Anyone else doing any sous vide cooking?