Question: how long does it take to sous vide a roast?
Answer: The minimum cook time to sous-vide bottom round roast or rump roast is 12 – 36 hours. I would recommend going up to 20 hours, to get an even more tender roast. The sous-vide temperature is 130 – 134°F (55 – 57°C). The minimum cook time to sous-vide chuck roast is 18- 48 hours.