For years, whenever we bought partial pigs and cows from local farms and butchers, we always dreaded cooking the roasts. Perhaps it was bad childhood memories of overcooked roasts (a staple growing up, really), or perhaps that I'm simply partial to other cuts of meat. Either way, when I started stocking my own kitchen these were never a priority item I sought out to cook.
That is, until we got our sous vide.
Gone are the days of dried-out roasts that were burnt in the oven and now we can prep a roast the way we love it every single time. But to make these you're going to have to plan for a bit of time, as our roasts can take from 36-48 hours to cook to a perfect medium rare!