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–+ servings

Sous vide roast beef

Delicious, tender and perfectly cooked roast beef.
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Course: Main Course
Cuisine: American
Keyword: ground beef, med rare beef, roast beef, roastbeef, sous vide, sous vide roast beef, sous vide roastbeef, tender roast beef
Prep Time: 10 minutes
Cook Time: 1 day
resting time: 30 minutes
Total Time: 1 day 40 minutes
Servings: 6 people
Calories: 364kcal
Cost: 35

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.

Nutrition

Serving: 8oz | Calories: 364kcal | Carbohydrates: 2g | Protein: 38g | Fat: 87g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 35g | Cholesterol: 217mg | Sodium: 1299mg | Potassium: 643mg | Fiber: 1g | Sugar: 1g | Vitamin A: 636IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 4mg