Sous Vide Roast Beef

Sous vide roast beef
Sous vide roast beef is tender and excellent for any occasion. You can uniformly cook beef with a sous vide system. This quick roast beef recipe will wow your guests.

Sous vide roast beef 

To prepare sous vide roast beef, season a 2 to 3 pound beef roast with salt, pepper, garlic, and herbs, place it in a vacuum-sealed bag with a drizzle of olive oil, and cook it in a preheated sous vide water bath at 130-135°F for 2-4 hours. Once cooked, sear the roast in a hot cast iron skillet for 1-2 minutes on each side and let it rest for 5-10 minutes before slicing and serving.

  • PREP TIME: 15 mins
  • COOK TIME: 2 hrs
  • COURSE : Main Course, Side Dish
  • CUISINE: American, French, Italian, Mediterranean, Mexican
  • SERVINGS: 4 People
  • CALORIES: 180 kcal
  • 2 lbs beef roast (sirloin, ribeye, or tenderloin)
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 2 sprigs fresh rosemary or thyme
  1. Preheat your sous vide water bath to 130°F (54°C).
  2. Season the beef roast generously with salt and black pepper.
  3. Coat the roast with minced garlic and olive oil, making sure it is uniformly coated.
  4. If desired, place the roast in a vacuum-sealed bag and add fresh thyme sprigs.
  5. Seal the bag using a vacuum sealer or a water displacement method.
  6. Depending on the desired doneness, place the sealed bag in the prepared water bath and cook for two to three hours. Cook for two hours for medium-rare, three hours for medium, and four hours for medium-well.
  7. Once the cooking time is up, remove the bag from the water bath and carefully remove the roast from the bag. Pat it dry with paper towels.
  8. Heat a skillet over high heat and add a tablespoon of oil. Once the oil is hot, sear the roast on all sides for about 1-2 minutes per side, until it is nicely browned.
  9. Let the roast rest for 5-10 minutes before slicing and serving.
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