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
INGREDIENTS
- 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
INSTRUCTIONS
- Preheat your sous vide water bath to 130°F (54°C).
- Season the beef roast generously with salt and black pepper.
- Coat the roast with minced garlic and olive oil, making sure it is uniformly coated.
- If desired, place the roast in a vacuum-sealed bag and add fresh thyme sprigs.
- Seal the bag using a vacuum sealer or a water displacement method.
- 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.
- 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.
- 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.
- Let the roast rest for 5-10 minutes before slicing and serving.
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