Same for anything with fresh herbs, add them on the day. They go dull and slightly bitter after two days in a container.
Sam K.
@sear_after_sam
Dries everything for an hour before the pan hits it, because the crust is the whole point.
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They produce two genuinely different dishes, so the question is what you want on the plate rather than which is better.
24 hours at 131F gives you something that slices like a steak, pink throughout, chewy in a pleasant way, with the connective tissue softened but the muscle fibres still intact. Great with a hard sear and a knife.
8 hours at 150F gives you a pot roast, brown grey inside, fibres that separate under a fork, and juices you can turn into gravy. That is the familiar Sunday roast texture.
If you have never had the first one, do it once because it is genuinely surprising. If you are feeding people who expect a roast dinner, do the second, because the first one confuses guests.
The first time you cut into one after the sear is the moment the whole method makes sense. Edge to edge pink is hard to unsee.