chu imagine how long it would take to do an 8lb roast, lol... I had a company come to my house and show us a water bath machine, kind of like door to door vacuum salesman, and I didn't buy it, but my wifes sister did {thats who sent them to bother us}, so I have eaten out of it a few times {my sisterinlaw loves it}, once was chicken and broc/carrots it was okk, nothing special tasted like chicken, another time was rib eye steaks, I wanna say 10oz portions, they were tender and good, but she cooked them in butter after they came out of the machine, how could that not be good, I will say this, seeing the steaks before they cooked and after they cooked down very little, almost the same size as they started, that is cool... BUT I want to say I think it would be healthier to cook in a pan when dealing with meats with decent fat content...
Anyway seems like a lot of work, vacuum seal the portions before you boil them {not really boiling, you set the temp at your desired internal temp}, then if you want them browned you need to dirty a pan anyway... Way too much work for what seems like lesser of a result...
