Sous Vide Roast Beef Recipe
Discover the secrets to perfect sous vide roast beef with this step-by-step recipe. Achieve tender, juicy results effortlessly and impress at your next dinner!
- Prep Time: 15 minutes
- Cook Time: 1440 minutes
- Total Time: 1455 minutes
- Yield: 2-4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Française
Ingredients
Scale
- 3 1/2 lb (1.59 kg) beef roast (Eye of round or similar roast preferred)
- 2 cloves garlic (minced)
- 1 tbsp (15 ml) rosemary (minced)
- 1/2 tbsp (8 ml) soy sauce
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (3 ml) mustard powder
- 1/2 tsp (3 ml) onion powder
- 2 1/2 tsp (13 ml) salt
- 1/2 tsp (3 ml) pepper
Instructions
- Prepare your sous vide device and heat the water to 136°F (58℃).
- In a small bowl, combine the minced rosemary and garlic with smoked paprika, mustard powder, onion powder, salt, and pepper.
- Coat the beef with soy sauce, then cover it with the prepared spice mixture.
- Seal the beef in a vacuum bag and sous vide at 136°F (58℃) for 24 hours. After cooking, pour any juices into a bowl for sauce, and set the beef aside for the next step.
- For a crispy exterior, put the beef on a broiler pan and bake in a preheated 400°F (204℃) oven for 15 minutes, flipping it halfway through.
- After removing it from the oven, let the beef rest under a foil tent for 10 to 15 minutes before slicing and serving.
Notes
- Finely mince garlic and rosemary to distribute their flavors evenly in the spice mix.
- Use a brush or hands to coat beef with soy sauce for better spice adhesion.
- Rest beef under foil tent after cooking to keep it juicy and tender.
Nutrition
- Calories: 283 kcal
- Fat: 10 g
- Protein: 44 g
Find it online: https://sousviderecipe.com/sous-vide-roast-beef-recipe/