When I came home in the morning, I knew that dinner would be easy tonight: I’d be searing off a pre-cooked sous vide tri-tip roast that was waiting to be consumed in my fridge. To ensure that my total hands-on cooking time when I woke up in the evening was minimal, I proceeded to prep some broccoli and bacon for roasting. After I stored everything in the fridge, I filled up my SousVide Supreme and set the temperature for 130 F.
As soon as I got up later that evening, I preheated the oven to 400 F and placed my pre-cooked tri-tip roast into the SousVide Supreme. Then, I finished preparing my tray of broccoli and bacon and popped it in the oven. I was ambitious tonight and wanted three veggie sides, so I cut up some mushrooms and sautéed them with some minced garlic and anchovies. 
I seared off my tri-tip roast in some lard in my cast iron skillet and removed the roasted broccoli and bacon from the oven.
After I removed the roast from the skillet, I dumped in a pound of pre-washed organic baby spinach and sautéed it up with some minced garlic.
Dinner was on the table in about 30 minutes:
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