Sous Vide Roast Beef
This sous vide roast beef recipe delivers perfectly pink, tender slices every time. Great for sandwiches, special dinners, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 small beef roast (eye of round or sirloin tip), 1½ to 2 lbs
Salt and pepper
Instructions
1. Set sous vide machine to 132°F (55°C).
2. Season roast generously with salt and pepper.
3. Place roast in vacuum-seal or heavy-duty zip-top bag.
4. Seal bag using vacuum sealer or water displacement method.
5. When water reaches temperature, submerge sealed roast.
6. Cook for 4 to 6 hours (6 to 9 if frozen).
7. Remove roast from bag and discard juices.
8. Pat roast completely dry with paper towels.
9. Sear in hot skillet with a little oil for 1 minute per side.
10. Rest briefly, then slice across the grain and serve.
Notes
Avoid exceeding 7 hours of cook time to maintain ideal texture.
Slice thinly for sandwiches; thicker for plated meals.
Nutrition
- Serving Size: 1/6 roast
- Calories: 210
- Sugar: 0g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 75mg
Find it online: https://sousviderecipe.com/sous-vide-roast-beef/