Set up your sous vide machine according to manufacturer’s instructions. Fill pot or bucket with water. For medium rare, set temperature to 129°F (for medium set temperature to 136°F). Set time to 18 hours.

Wait for water to reach desired temperature.

Lightly coat a large pan with evoo and place over medium-high heat. Sprinkle roast with salt and pepper and place in hot pan to sear. Brown on all sides.

Once browned, transfer roast to a brand name resealable bag. Add evoo, rosemary, and thyme sprigs to the bag.

When the sous vide hits the desired temperature, add bag to the water. Slowly lower bag till it hits the bottom of the pot, and the air is released. Seal bag closed. Cover pot with plastic wrap to avoid evaporation. (You want to avoid any air trapped in the bag, this will insure that the roast remains fully submerged in the water for the duration of the cooking.)

After 18 hours take the roast out the bag. 

Preheat oven to 475°F.

Whip one egg white till foamy and lather on roast. Sprinkle roast with shaved horseradish, salt, and pepper, and place on a roasting pan. Put in 475°F oven for 15 minutes. 

Remove roast and let it rest for 10 minutes. Slice, sprinkle with Maldon finishing salts and serve with roasted veggies and Red Wine Jam.

Yom Tov Alternative: if serving on Yom Tov you can place roast in the oven at 180°F up to 1½ hours before eating. This will develop the crust and keep the roast warm for the meal.