Gave the Eye of round roast a try, 131f for 30 hrs.... was awesome, really tender, real close to tenderloin! I finished it with the searzall. One step I forgot was to sear prior going in the bath, and will make sure I do next time as the roast render quite some juice and was more like medium temp than medium rare... Was a nice feast tho, roasted tater, mixed veggies and a black pepper sauce pimped up with the juice in the pouch. This will become a regular in the rotation, sorry forgot to take a pick after slicing...