Prepare the roast beef
This is by far the best most tender, sous vide roast beef sandwich I have ever had. I have made this recipe many times, I normally use a top round roast, but I found this beautiful bottom round roast and could not pass it up and WOW! I will always use bottom round for this recipe now. This cut seemed to absorb more flavors during the cook in the water bath vs the top round. Also, it retained more moisture.
Start by getting your sous vide water bath ready. Set the water bath to 130 degrees for med rare. Note: If you would like a different temperature meat, please check this guide for the correct temperature. I cook my roast 5 degrees off so it does not over cook when searing. DO NOT cut any fat off. Remove the fat after it is cooked. Removing the fat now will result in a drier roast with less flavor.
Rub oil into the meat. Season your meat with salt, pepper and garlic powder on all sides rubbing the seasoning in. Place into a vacuum sealed bag, or double up a one gallon freezer bag and toss in half of the rosemary and thyme. Seal the bag using a vacuum sealer. If using freezer bags, place the meat and bag into the water assuring the opening does not go into the water. Push the bag down with a rubber or wooden spoon to release air. Zip bag shut and hang the bag over the side of your container. Make sure the meat is completely submerged in the water.
Sous vide the roast beef
Cook the roast for 24 hours. The long cook time results in a super tender roast beef sandwich. Remove from water, let cool to room temperature, about 2 hours. Heat 1 tbsp of olive oil in a cast iron skillet over high heat. No cast iron skillet? No problem, you can use a non stick skillet instead. Brown the roast on all sides and form a nice crust. Toss in butter, thyme, rosemary and garlic, baste all sides of the roast with the butter and herbs for about 2 minutes. Remove from heat immediately. Let rest 10 minutes on a rack. Place into the freezer for about 20 minutes. The cold will firm the meat up making it easier to slice. Using a deli slicer or sharp non serrated knife, slice meat as thin as possible and set aside.
- Hawaiian hamburger buns
- Russet potato
- Vegetable oil
- Seasame seeds
- Micro sprouts
- Pickled red onion
- Watermelon radish
- Sour cream
- Horseradish mustard
- Chives chopped
Make the potato chips
I use russet potatoes to make potato chips, but you can use whatever potato you would like. Using a potato peeler, peal the potato until all the skin is removed. Using either a mandolin or a potato peeler, slice the potatoes super thin forming potato chips. Sprinkle just a little salt over the top. Heat oil in a medium sauce pan to 350 degrees. Fry the potatoes until golden brown, this should only take a few minutes. Let rest on paper towels for a few minutes to absorb grease.
Make your sauce and toast buns
Preheat oven to 350 degrees. In a small bowl, make the egg wash. Brush the egg wash over the top and bottom of the buns evenly. Sprinkle sesame seeds over the top buns. Place on a foil lined cookie sheet egg wash side up. Bake for 15 mins or until buns start to get hard to the touch. In a small bowl, mix together the sour cream, horseradish mustard and chopped chives and mix well.
Build your roastbeef sandwich
Add sauce to both the top and bottom of the buns. Place the arugula on first onto the bottom bun. This helps prevent the juices from the meat making the bun soggy. Then place your roast beef, micro sprouts, watermelon radish, pickled red onion, jalapenos and finally the potato chips. Enjoy this delicious sous vide roast beef sandwich with chips or fries! Want more recipes? Click here!
Sous vide roast beef sandwich
- Sous vide
- 3 pounds bottom round roast
- 2 tbsp olive oil divided
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 springs rosemary fresh, separated
- 2 handfuls thyme fresh, separated
- 2 garlic cloves smashed
- 2 tbsp butter
- 6 hawaiian hamburger buns
- 1 russet potato sliced super thin
- 2 cups vegetable oil
- 1 egg for egg wash
- 1 tsp seasame seeds black, white or mixed will do
- 3 cups arugula
- 1 jalapeno thinly sliced
- 1 1/2 cups micro sprouts
- 1/2 cup pickled red onion
- 2 watermelon radish thinly sliced
- 1 cup sour cream
- 1/4 cup horseradish mustard
- 1 tbsp chives chopped fine
- Prepare your sous vide and water bath. Set temp to 130 degrees F. Rub roast down with olive oil, Season your roast with salt, pepper and garlic powder and rub into the meat. Place into a vacuum seal bag or two gallon size freezer bags. Seal your vacuum sealed bag, if you are using freezer bags, place open bag into the water, push down into the water with a wooded utensil. Make sure the opening does not submerge into the water. This will get out all the air in the bag. Seal the bag and hang the edge over the side of your container. Cook for 24 hours. Drain your bag, and pat meat dry. Let meat cool for 2 hours to room temp. Heat 1 tbsp of oil in a cast iron skillet. Place meat into pan on all sides. Toss in butter, thyme, garlic and rosemary. Baste your meat on all sides with buttwr ans fresh herbs for 2 minutes. Pull and rest meat for 20 minutes. Place meat in the freezer for an additional 20 minutes. Using a deli slicer or a very sharp non serrated knife, slice beef as thin as possible. Set aside.
- Peal the potato using a potato pealer. Slice the potato paper thin with a mandolin or a potato pealer short ways to form potato chips. Heat oil in a med sauce pan to 350 degrees. Deep fry potato chips until golden brown.
- Preheat over to 350 degrees F. Crack egg into a small bowl and scarmble the egg up. Using a brush, brush egg wash the top and bottom of the buns. Line a baking sheet with foil and spray with pam. Place inside of buns down on the baking sheet. Sprinkle sesame seeds over the top bun and place buns in the oven. Cook for 15 minutes or until buns get nice and toasted.
- Add chives, sour cream and horseradish mustard to a bowl and combine well.
- Brush sauce on to buns. Place arugula first on buttom bun. Then roast beef, micro greens, two slices of watermelon radish, pickled red onions, jalapenos and finaly the chips. Serve and enjoy!