Here is a holiday meal that I believe is a wonderful change from turkey or ham. I decided to give this recipe a trial run (sorry holiday guests!) for my Christmas dinner. I figured it would make holiday cooking a bit easier as I could prepare the roast for cooking a day or two ahead, vacuum seal, and refrigerate it.  Then on Christmas Day, I could cook it in a sous vide water bath and once done, it would only need to be seared before serving. The pinwheel slices are festive and special, especially when paired with this Balsamic Rosemary Cranberry Sauce. Is it a little bit more work than the average meal? Sure… but aren’t you and your family/guests worth that effort.  This…