Originally Posted by JBord

I have a top round roast, which I think is the cut for London Broil (?), in the sous vide after a 2 hour marinade. Cooking for tonight, with a finishing sear on the grill or maybe a cast iron pan. If I have time, a cauliflower puree as a side.

First time sous vide for this cut. In researching, I found suggestions ranging from 6 hours to 2 days. I'm going with about 9 hours for a medium rare, we'll see how it turns out.