Are you planning on having a flame on that's high enough to sear?
Why is that an issue? can just raise the flame for searing then lower it.
I'm gonna sous vide a silver tip. Start it tomorrow before yuntif with anova on a shabbos clock. then friday afternoon fire up the grill to finish it.
What's the recommended cook on a French roast 4 lb? Medium. What temp how many hours? What's a good recipe for in the bag?
What exactly is a french roast? (i hate the made up jewish names for beef)
Anything is good sous vide. The biggest difference between sous vide and normal cooking comes from tougher cuts. You wouldnt sous vide a tenderloin.