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[3]Sous Vide Roast Beef
My sister bought me a Sous Vide Precision Cooker a few Christmas’s ago. I don’t know why this is the first time I’m sharing a recipe because I use it a lot. Especially in the colder months where you love slow cooking.
Now I’m far from an expert on the world of sous vide but this roast beef is glorious. I even brought leftovers to my chef friend to sample and she said she’s going to bring me raw beef to cook for her 🤗
Amazon sales are coming up and I’m sure you’ll be able to scoop a sous vide up a great price. Here are a few tips from my honest little kitchen:
1. I attach the cooker to my mother’s old soup pot because it’s big. I don’t bother with the fancy bucket.
2. I use immersion to make my ziplock bags airtight. I don’t bother with the fancy vacuum sealer.
3. I’m very modest with the seasonings and flavours I add to my pouches because they infuse the meat.
This is how I did it:
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Set the temperature on your water bath to 140 (this is for medium).
Season the beef well and place the meat in a ziplock freezer bag with the garlic. Gently push all air out of the bag and submerge the bag in the water bath.’ Check out this great tip to learn how to naturally vacuum seal your food HERE [5].
I cooked my roast for 8 hours but you can do this unto 24 hours.
Check out this great resource for cooking times and temps HERE [6].
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Once the beef has been removed from the bag, pat it dry with a paper towel. Don’t panic! Its going to look like boiled meat but don’t worry because that’s normal.
Preheat a large skillet, preferably cast iron oner medium-high heat and add the butter. When the pan is screaming hot add the beef. Sear for 1-2 minutes per side.
Transfer the meat to a cooling rack to rest.
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This roast is over-the-top, melt-in-your-mouth deliciousness, with the perfect amount garlic and seasoning!
Other Recipes You May Like:
Roast Beef with Wholegrain Dijon Mustard [9]
Perfect Roast Beef [10]
My “I Challenge ALL Claims to the Ultimate Brine” Turkey Brine [11]
Print [2]
Sous Vide Roast Beef
- Total Time: 8 hours 5 minutes
- Yield: 6-8 1x
Description
This roast is over-the-top, melt-in-your-mouth deliciousness, with the perfect amount garlic and seasoning!
Ingredients
3–4 lb Sirloin roast
1 Clove garlic, smashed
Steak Seasoning, to taste
Salt, to taste
Pepper, to taste
1 tbsp (salted) butter
Instructions
Set the temperature on your water bath to 140 (this is for medium).
Season the beef well and place the meat in a ziplock freezer bag with the garlic. Gently push all air out of the bag and submerge the bag in the water bath.’ Check out this great tip to learn how to naturally vacuum seal your food HERE [5].
I cooked my roast for 8 hours but you can do this unto 24 hours.
Check out this great resource for cooking times and temps HERE [6].
Once the beef has been removed from the bag, pat it dry with a paper towel. Don’t panic! Its going to look like boiled meat but don’t worry because that’s normal.
Preheat a large skillet, preferably cast iron oner medium-high heat and add the butter. When the pan is screaming hot add the beef. Sear for 1-2 minutes per side.
Transfer the meat to a cooling rack to rest.
Notes
- Switch up the seasoning any way you want.
- Some experts say you don’t need to rest meat after the Sous Vide but I’m a traditionalist!!!
- Sirloin roast is my favourite but this will work with many different roasts.
- Prep Time: 5 Minutes
- Cook Time: 8 Hours
- Category: Main
- Method: Sous Vide
- Cuisine: American
Find it online: https://lisagcooks.com/sous-vide-roast-beef/ [14]