Preheat the sous vide water to 135 degrees.

Tie the roast with kitchen twine at 2 inch intervals across the muscle groups. Place the roast in a vacuum bag or ziplock and remove the air.

Place the roast in the sous vide water. The minimum cooking time is 6 hours, I would go at least 7. It can hold for as long as 10 hours total, in my case 7 cooking hours + a 3 hour hold window.

When the roast had been in the sous vide for 6 hours, I lit the BGE and set it for 550 degrees.

After the sous vide cooking, remove roast from the bag and scrape off the herbs. Dry roast with paper towels.

With the BGE hot and the rack 3-4 inches above the charcoal, sear the roast on all sides starting with the fat side up. 2-3 minutes on each side should be plenty. Be sure the work quickly with the turning to close the BGE as soon as possible to keep the flare-ups to a minimum.

Move roast to cutting board and allow to rest for 5 minutes. Slice and serve!