The manual sous vide heard you last night, Nancy, and without any intervention on my part settled on 144 F. It's been there for over 15 hours. I'm surprised at how steady the temp is -- I can't resist looking every 30 minutes. I think it's the enormous stockpot that's stabilized the temp. Adding water is easy because the hot water from the faucet seems to come out at the same temperature. Which makes me think that the water heater could be a big sous vide bath .... Don't worry, I won't try it.

I need to decide how long to cook the pot roast. The guidelines were 131 F for 24 - 48 hours. Oh ... since I had to cut it in half (the guide from colorado.edu said to) I could take half out today and put the other half back. Maybe I'll do that.