Sous Vide  ·  Beef  ·  Sunday Dinner Set the water bath, walk away, and get a roast that's the same perfect pink from edge to edge — then finish it hot for a crust that tastes like it came off a grill. There's a specific kind of heartbreak that comes from pulling a beautiful roast out of the oven, slicing into it, and finding a bullseye — a thin ring of perfect pink surrounded by a thick grey ring of "well, I guess that part's for the well-done people." Top sirloin roast is especially prone to this. It's a lean, flavorful cut, but it doesn't have the fat marbling of a ribeye to forgive an uneven cook, and traditional roasting relies on getting the timing exactly right across a piece of meat that is, by nature, thicker in the middle than at the ends. Sous vide fixes this completely. Instead of guessing when the center hits temperature, you set the water to the exact doneness you want and let the roast sit there until th...