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Remove the bottom round roast from the package and pat dry with paper towels.
Season liberally on all sides with kosher salt.
Preheat your sous vide bath to 125 degrees F.
Place the roast in a vacuum seal bag and seal the bag.
Submerge the sealed bag in the water bath, making sure no leaks are present. If needed, use a mesh chain to weigh down the roast to keep it entirely submerged.
Sous vide the round roast for 8 to 14 hours.
Carefully remove the vacuum sealed bag from the water bath.
Remove the roast from the bag and reserve the juices, if you want to make a pan sauce.*
Pat the roast dry with paper towels.
Preheat a large carbon steel or cast iron skillet over medium-high heat until just smoking.
Add butter and swirl the pan to melt it. Add the smashed garlic and rosemary and thyme.
Place the roast in the preheated pan and sear, basting with butter as each side browns for 30 to 60 seconds.
Remove the roast from the pan and drizzle the garlic herb butter over top while the roast rests, tented loosely with foil for 10 minutes.
When ready to serve, slice the roast into pencil thin pieces, no more than ¼” thick with a sharp knife, against the grain.
Arrange the slices on a platter and serve the roast with a spinkle of kosher salt, freshly ground black pepper and minced parsley.