Another try with the new toy...

5 pound 7 bone roast, about 2.5 inches thick
1 tsp dried shallot
1/4 tsp garlic powder
1 tsp thyme
salt and pepper to taste

Vacuum bag the roast and add the spices before sealing. Triple seal and place into a 133 F Sous Vide Magic cooker for 24 hours. Remove roast, collect juices for gravy* and salt and paper the roast heavily. Place roast on a 400 C gas grill to brown for 3 minutes a side. After browning both sides, slice and serve with buttered egg noodles and steamed veggies.

The meat was great: tender but still with texture and a strong flavor of salt, pepper and thyme on the crust. It came out just medium rare at 133 and the temperature control was very good after the first hour.

A nice red wine made it perfect.

* you know the drill. Strain, degrease, and then add to a pot with some red wine and simmer. Adjust spices and thicken as usual. (sigh - the things we do for that kid).