• Season the roast liberally with salt, pepper and garlic powder. Place rosemary on top of roast. Either vacuum seal the roast or place in gallon sized re-sealable bag and remove as much as as possible (displacement method).
• Fill a suitable container with water and set up sous vide circulator. Set temperature to 138 F and time to 24 hours. Once circulator reads 138 F, add bag with roast to the water. Cover lightly with foil to avoid evaporation, if desired.
• After timer is up, remove bag from water. Take roast from bag, reserving all cooking liquid. Dry roast well with paper towels. Heat skillet over high heat. Once pan is hot, add oil and sear roast for 30 seconds on each side. Set aside.
• Slice meat and serve as is or with gravy.

Gravy

• Add reserved cooking liquid and beef broth to same pan the meat was seared in over high heat. Scrape up any bits from the bottom of pan. Bring to a boil. In a small bowl, whisk together cornstarch and water. Stir cornstarch mixture into pan. Lower heat and simmer, stirring occasionally for 3-5 minutes until gravy reaches desired consistency. Taste for salt and pepper and add as needed.