roast bottom round

Sure thing, medium rare is between 131F/55C to 140C/59C and a bottom round roast is usually cooked 2 to 3 days, depending on how tender the cut of meat actually is. Here's a link to our <a href="http://www.cookingsousvide.com/info/sous-vide-times-explained">sous vide times explained</a> article for more information about the time range.

"Round" of all types is medium rare at 131F. At 140 F it is medium. Round dries up with anything much longer than 24 hours, so don't do the 72 hour thing on round. I just had a 24 hour London broil tonight, it was good and more tender than round cooked without sous vide, but seemed closer to medium than medium rare, though I am quite positive the temperature of the water bath never went above 131.5. Odd, but I know this often happens with round even though it never happens with tri-tip or New York strip.