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Sous vide roast beef sandwich

The absolute best sous vide roastbeef sandwich with, arugula, micro greens, watermelon radish, pickled red onion, jalepenos and potato chips. Served with creamy horseradish sauce.
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Course: Main Course
Cuisine: American
Keyword: delicious sandwich, roastbeef, roastbeef sandwich, sous vide, sous vide roastbeef
Prep Time: 20 minutes
Cook Time: 1 day 2 hours 20 minutes
Total Time: 1 day 2 hours 40 minutes
Servings: 6 People
Calories: 712kcal
Cost: $35

Equipment

  • Sous vide

Ingredients

For roastbeef

  • 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

For sandwich

  • 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

For sauce

  • 1 cup sour cream
  • 1/4 cup horseradish mustard
  • 1 tbsp chives chopped fine

Instructions

For roastbeef

  • 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.

For sandwich

  • 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.

For sauce

  • 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!

Notes

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Nutrition

Serving: 1Sandwich | Calories: 712kcal | Carbohydrates: 31g | Protein: 57g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 809mg | Potassium: 1338mg | Fiber: 35g | Sugar: 8g | Vitamin A: 3531IU | Vitamin C: 22mg | Calcium: 359mg | Iron: 7mg