First of all, I think this has been covered here in a thread before (which I can't find now) but I wanted to try this. There's not a ton of recipes/guides for rump roast sous vide that I can find. Tips? Also, in general, can you add a cup of liquid to a sous vide roast to get a broth for some gravy? Or is that bad for sanitation/bacteria? My guess is 'no gravy'.