@IndyRob, the roast wasn't a perfect texture. I swear that I did not have the roast long in the hot sauté pan (20 seconds a side x 3) but it was a knobbly shape because of the tied string, so I put a heavy bacon press on it. Usually I like my beef more medium than rare, but his had a medium to medium+ texture and was a bit tough or dry. I'm wondering also if the meat was long in the freezer (I hadn't dated the package).
No one on eG has suggested a lower temperature for the sous vide. Of note, this was done in the Anova sous vide without being confined to plastic.
Many variables to consider for the next attempt!
Edited to add:
My rub was a failure; it washed off. It had a lot of salt in it, so the jus was not tasty.
Herbs and spices would have helped, I think.
