Sous Vide Roast Beef

Sous vide roast beef is a foolproof way to achieve perfectly tender, juicy slices every time, with precise temperature control that takes all the guesswork out of roasting.

Course Dinner

Cuisine American

Keyword roast beef, Sous Vide Beef, Sous Vide Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Servings

Calories 107kcal

Author Darcey Olson

Cost $18

Equipment

Ingredients

1 beef roast, any size *Note 1
1-2 tbsp Better Than Bouillon, beef flavored *Note 2
1 tsp ground thyme
1 tsp dried rosemary
1 tsp garlic powder
1 tsp black pepper

Instructions

SEASON THE ROAST BEEF

Rub Better Than Bouillon generously over the roast. The larger the roast, the more you'll need. Start with 1 Tbsp and move up from there.
In a small bowl, mix together the remaining ingredients and evenly rub the roast. The larger the roast, the more you'll need. Start with 1 Tbsp and move up from there.
Transfer the roast to a Sous Vide bag.

COOK THE ROAST BEEF

Pre-heat the water bath to your preferred doneness (*Note 3) using a sous vide immersion circulator.
Transfer the vacuum bag to the water bath and cook for 24 hours minimum up to 48 hours. (*Note 4)
Carefully remove the bag from the water bath with tongs. Remove the roast from the bag and pat dry. Keep the liquid to make a pan sauce.

REVERSE SEAR

Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 5)
Sear each side of the roast for 45 seconds.
Turn off the stove and transfer the roast to a cutting board. Slice against the grain. No resting necessary.

Notes

Note 1 - You can also utilize top sirloin roast, ribeye roast, rump roast, eye of round, bottom round, and top round.

Note 2 - Feel free to omit if you prefer.

Note 3 - Sous Vide Temperature

- Medium-Rare: 130°F to 134°F
- Medium: 135°F to 144°F
- Medium-Well: 145°F to 155°F
- Well Done: 156°F +

FOOD SAFETY TIP: If you cook your roast beef sous vide below 130°F, it should only be in the water for up to 2.5 hours. Any longer and you risk running into food safety issues.

Note 4 - How Long To Cook Roast Beef

The roast will be in the water bath for a minimum of 24 hours up to a maximum 48 hours, so plan accordingly.

Tender and Firm Texture- When cooked between 24-28 hours, the meat will have a tender steak-like quality. It slices easily but maintains a bit of firmness. Think filet mignon.

Tender and Soft Texture- When cooked longer (around 32-48 hours), the steak will have more of a soft pot roast like quality. Less firmness but ultra tender. The longer it cooks the more soft it will become.

Note 6- Reserve searing creates a LOT of smoke. Turn on the oven fan or open the windows, before turning the oven on, to get ahead of it a bit. Expect it.

Nutrition