Sous vide
This is hands down the best way to cook the most perfect roast beef. This sous vide roast beef is totally fool proof and super easy to make. Although time consuming, it is well worth the wait. As a result in this method, you will never over cook a roast again. You can take a cheap roast and turn it into a super tender piece of meat because you are in complete control of the cook temp. This recipe is great to serve to a crowd of people. It is perfect for a holiday recipe as well. I use a bottom round roast for this recipe. You can use a top round roast or chuck roast as well. You can use the left overs for awesome roast beef sandwiches. See my mouth watering roast beef sandwich recipe here!
Preparing your sous vide roast beef
Ingredients
For roast beef
- Bottom round roast
- Olive oil divided
- Steak seasoning of your choice
- Salt
- Pepper
For creamy horseradish
- Sour cream
- Horseradish mustard
- Green onion chopped
Get ready to prepare your sous vide roast beef. Add all the dry ingredients into a small bowl. Rub oil onto the meat then gently massage the seasoning into the meat, try to get the seasoning as even as possible. Place the roast into a vacuum seal bag and seal. If you do not have a vacuum sealer, no problem! You can use a gallon freezer bag, you should double up on the bags if you use freezer bags. Obviously you do not want to risk breaking the bag, if the bag breaks, it could leak the seasoning into the water and possibly ruin your sous vide stick and will most definitely ruin the roast. After 24 hours, remove the meat from the water and bag, dry off with paper towel and let rest for about 30 minutes.
TIP: If using the freezer bags, place meat into one bag first, zip the bag until almost closed, place the meat into the water making sure the opening does not go into the water. Using a long wooden kitchen spoon, push the meat into the water forcing out all the air, then seal the bag. As shown above, you want it as air tight as possible. Repeat this step with the second bag and cook on 129 degrees for up to 24 hours. However, if you wish to have more of a cook on your meat, simply follow this temp guide.
Sear the roast beef
Heat oil in a cast iron skillet until piping hot and sear every side of the roast for one minute or until a nice crust is formed. You typically do not need to rest sous vide meat because of the way it is cooked. To clarify, sous vide meat is all cooked evenly. While grilling or pan searing a steak for instance, the meat does not cook evenly, therefore it needs to rest so the heat can continue to even out in the steak. However, I let my roasts rest anyways so I don’t over cooking during the searing process.
Prepare sauce for the roast beef
Even though I would recommend the bottom round roast over the chuck roast or top round roast, sometimes its hard to find a bottom round and these two roast will work just fine. Time to prepare the creamy horseradish. You can make this the day before serving the roast. Such a simple, quick and delicious sauce, unless you are a gravy fan, I personally think this is the absolute best sauce to go with roast beef. In a small bowl, add sour cream and horseradish mustard. Chop the green onion as thin as possible and mix into the sauce. Serve with your bottom round roast, chuck roast or shoulder roast and enjoy!
Sous vide roast beef
Equipment
- Sous vide
- vaccum sealer
Ingredients
For roast beef
- 3 lbs bottom round roast
- 2 tbsp olive oil divided
- 2 tbsp steak seasoning of your choice
- 1 tbsp salt
- 1/2 tsp pepper fresh cracked
For creamy horseradish
- 1 cup sour cream
- 2 tbsp horseradish mustard
- 1 green onion chopped
Instructions
For roast beef
- Prep the sous vide bath to 130 degrees. In a small bowl, combine all dry ingredients together. Rub olive oil over the roast. Gently massage the dry ingredients in the meat evenly. Place into a vacuum sealed bag and seal. If you do not have a vacuum sealer, gallon freezer bags will work. Just be sure to get as much air out as possible. Place into the water bath and sous vide for 24 hours. Remove from the water and bag and let rest on a cooling rack for 30 minutes. Pat dry with paper towel. Heat oil in a cast iron skillet over high heat. Place meat in the piping hot skillet, for one minute per side. You want to form a nice crust on all sides. Slice thin and serve.
For creamy horseradish
- Mix sour cream, horseradish mustard and green onions. This can be made the day before and stored in the fridge. Serve with the roast beef.
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