Sous Vide Top Round Roast | Amazing 8-Hour Recipe for Juicy Results

When I first started experimenting with sous vide cooking, I was searching for ways to turn tough, budget-friendly cuts into something special. One of those cuts was top round roast, also known as London broil. Honestly, I used to avoid top round roast because anytime I tried roasting it in the oven, it would come out dry, chewy, and a little disappointing. No matter how carefully I timed it, the lean nature of top round roast made it tricky to get right. Then I discovered sous vide top round roast—and it completely changed the game.

The first time I sealed a well-seasoned top round roast in a vacuum bag and cooked it sous vide at a precise 132°F for 8 hours, the result was nothing short of amazing. Instead of the tough slices I used to struggle with, I had juicy, tender sous vide top round roast that sliced like prime rib—but at a fraction of the cost. The texture was silky and the flavor rich, with every bite perfectly cooked edge to edge. I couldn’t believe that such an affordable cut could taste this good with such a simple method. That’s when I became completely hooked on sous vide top round roast.

Since then, this sous vide top round roast recipe has earned a regular spot in my meal plan. It’s my go-to choice for Sunday dinners with family, where I’ll serve thick, juicy slices alongside roasted vegetables or mashed potatoes. It’s also a favorite for meal prep—sous vide top round roast keeps beautifully in the fridge, ready to be sliced thin for sandwiches, wraps, or salads all week long. When I want an impressive but affordable dish for guests, sous vide top round roast never fails to impress.

What I love most about making sous vide top round roast is how forgiving and consistent it is. Even if I get busy with the kids or work, I don’t have to stress about the timing. The sous vide top round roast stays at the perfect doneness in the water bath, so it’s ready when I am. Plus, I can customize it—sometimes using a bold steak rub, sometimes just classic salt and pepper. Either way, sous vide top round roast delivers tender, juicy slices every single time.

If you’re new to sous vide cooking or just looking for a way to master leaner cuts, you’ve got to try this method. Sous vide top round roast proves that you don’t need an expensive ribeye to enjoy steakhouse-level flavor and texture at home.

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Why sous vide is the best method for top round roast

Sous vide gives you unmatched precision control over doneness—no more guessing, no more stress. Because sous vide top round roast cooks in a vacuum-sealed bag at exactly 132°F, you completely eliminate the risk of overcooking. No more dry, stringy roast. The long, slow water bath gently breaks down the tough muscle fibers of this lean cut, turning top round roast into something buttery, juicy, and incredibly tender. Every single bite of sous vide top round roast comes out perfectly pink and moist from edge to edge.

Another thing I love about sous vide top round roast is the flexibility it offers. You can season it simply with salt and pepper, or go bold with a steakhouse rub, garlic, and fresh herbs. The sous vide process infuses those flavors deep into the meat. Once the sous vide top round roast is finished cooking, just give it a quick sear in a hot cast iron skillet with a bit of ghee to develop that beautiful golden crust. That final sear really elevates the flavor and adds irresistible texture to your sous vide top round roast.

When it comes to serving, sous vide top round roast is incredibly versatile. I often slice it thick and serve it with creamy horseradish sauce—just like I do with my favorite sous vide prime rib with horseradish sauce—for a restaurant-quality dinner at home. But it’s also fantastic cold in sandwiches, wraps, or even as part of a hearty salad. The flavor only improves after resting, and sous vide top round roast holds up beautifully for leftovers.

Over time, sous vide top round roast has truly earned a permanent spot in my regular meal rotation. It’s the perfect choice for busy weeknights when I want something satisfying but don’t have time to babysit the oven. And when I’m entertaining, sous vide top round roast lets me serve a show-stopping dish without stress, since I know the temperature and texture will be absolutely consistent.

If you’ve ever hesitated to cook top round roast because it’s too lean or tricky, give sous vide top round roast a try. It turns an inexpensive cut into a tender, juicy centerpiece you’ll be proud to serve. And once you master this recipe, you’ll find yourself coming back to it again and again—just like I do.

Best sous vide temperature for top round roast

One of the most common questions I get is: What temperature should a top round roast be? The beauty of making sous vide top round roast is that you can dial in exactly the level of doneness you want. With sous vide top round roast, you’re in complete control. There’s no second-guessing, no dry edges, no uneven cooking—just perfectly cooked roast beef from edge to center.

For a classic roast beef experience—rosy pink, tender, and juicy—I always recommend setting your sous vide water bath to 132°F. This delivers that ideal medium-rare result that makes sous vide top round roast so delicious and satisfying. The meat stays beautifully pink, full of moisture, and slices up like a much more expensive cut.

If your personal preference leans more toward medium doneness, you can easily adjust the bath to 136°F. The beauty of sous vide top round roast is that slight changes in temperature let you customize the results to suit your exact taste. You can experiment until you find the temperature that gives your perfect sous vide top round roast every time.

Here’s the simple truth: the key to success with sous vide top round roast is precision. With traditional oven roasting, even a few minutes too long can dry out a lean cut like top round roast. But with sous vide top round roast, once you set that water bath to your desired temperature, you can relax. The roast will not go past your target temp, even if it stays in a bit longer than planned. That makes sous vide top round roast not only foolproof but also incredibly convenient.

Over time, you’ll develop your own personal favorite setting for sous vide top round roast—some folks prefer rare at around 129°F, while others love the classic medium-rare at 132°F. Whichever way you choose, sous vide top round roast delivers flavor and tenderness that traditional methods simply can’t match. And once you master the temperature, you’ll enjoy perfectly cooked sous vide top round roast every time you make it.

Here’s a handy table:

Temperature (°F)	Result
129°F	Rare
132°F	Medium-rare (recommended)
136°F	Medium
140°F	Medium-well

How long should you sous vide top round roast?

Cook time is another key factor when making the perfect sous vide top round roast. For best results, I recommend cooking your sous vide top round roast anywhere from 8 to 12 hours. At the 8-hour mark, you’ll enjoy a juicy, sliceable sous vide top round roast—ideal for a classic roast beef dinner. The meat will hold its structure but remain wonderfully tender with that signature sous vide top round roast texture.

If you extend the cook time closer to 12 hours, you’ll notice your sous vide top round roast becomes even more tender—almost fork-tender—similar to a pot roast but with the moisture and flavor that only sous vide top round roast can deliver. This flexibility is what makes sous vide top round roast so appealing: you can choose your target texture simply by adjusting the cook time, while the temperature keeps the meat perfectly safe and moist throughout.

The long bath time is crucial for breaking down the tough muscle fibers typical in top round roast. Because it’s a lean and well-used muscle, top round roast can be notoriously chewy when cooked by traditional methods. But sous vide top round roast transforms this affordable cut into something truly special. Thanks to the controlled temperature and extended time in the water bath, sous vide top round roast becomes tender while maintaining moisture—something slow cooking alone simply cannot match. No other method gives you this level of precision or consistency.

One of my favorite things about experimenting with sous vide top round roast is that once you master the technique, you can easily apply it to other cuts. If you enjoy trying new recipes, this same time-and-temp approach works beautifully with beef sirloin tip roast sous vide or sous vide beef chuck roast. Both of those cuts benefit from the same principles that make sous vide top round roast so delicious: gentle heat, extended time, and precise control.

Once you get comfortable with sous vide top round roast, you’ll find yourself reaching for it often. It’s one of the easiest ways to prepare a lean, affordable roast with results that rival even the most expensive cuts.

Seasoning your top round roast for sous vide

Seasoning is simple but makes all the difference. I usually go with kosher salt, freshly cracked black pepper, and sometimes a favorite steak rub for extra flavor. Since top round is lean, a bold seasoning helps create that crave-worthy crust after searing.

Before sealing the roast, coat it well with your seasonings. The long sous vide bath really helps those flavors soak into the meat. For even more depth, you can try seasoning blends you’d use for sous vide London broil or even experiment with fresh herbs.

Step-by-step sous vide top round roast method

1. Preheat your sous vide water bath to 132°F for medium-rare (see the temperature guide above).
2. Season your 2-3 lb top round roast generously.
3. Vacuum seal the roast or use a zip-top bag with the water displacement method.
4. Submerge the bag in the preheated bath, securing it with magnets or a lid to prevent floating.
5. Cook for 8 to 12 hours. I usually aim for about 10 hours.
6. After cooking, remove the roast and pat dry.
7. Sear in a hot cast iron skillet with 2 tablespoons of ghee until beautifully browned on all sides.
8. Rest for 5 minutes, slice into ½ inch slices, and serve with creamy horseradish or a sauce like this sous vide steak with cowboy butter.

One bonus tip: because sous vide keeps the roast at a stable temp, you won’t overcook it. Wondering can you overcook a roast in sous vide? Not really—as explained in this helpful article on can you over cook steak in sous vide?.

The best ways to serve sous vide top round roast

After that final sear, you’ve got a versatile roast ready for serving. One of my favorite ways is thinly sliced with creamy horseradish—just like I do for sous vide roast beef. It also makes fantastic sandwiches on crusty bread with sharp cheddar or grainy mustard.

You can even serve it warm with pan juices and roasted vegetables. If you enjoy more robust flavors, a sauce inspired by this sous vide prime rib with horseradish sauce works beautifully here, too.

Tips for and meal prep

One of the best things about sous vide top round roast is how well it holds up for leftovers. I often double the recipe and use it in wraps, salads, and grain bowls throughout the week.

You can also slice and freeze portions for easy meal prep. Just thaw and briefly rewarm slices in a low-temp sous vide bath—this keeps them perfectly juicy.

And if you’re new to sous vide, don’t worry—this method is absolutely used by pros. Many high-end chefs rely on sous vide for its consistent results with lean cuts like top round or even specialty steaks like sous vide steak sirloin.

If you’ve ever wondered what is the best method of cooking top round steak, this is it. Sous vide makes it tender, flavorful, and stress-free—perfect for beginners and experienced cooks alike.

Conclusion

If you’ve been searching for the perfect way to cook a budget-friendly roast, sous vide top round roast is the answer. This method transforms a lean, often tough cut into something juicy, flavorful, and restaurant-worthy. With precise temperature control, sous vide lets you achieve consistent results every time—whether you’re prepping for weeknight meals or hosting a special dinner.

From selecting the ideal temperature and cook time to creating that gorgeous seared crust, this technique is simple enough for beginners yet delivers results that would impress even the pros. If you’ve enjoyed recipes like sous vide roast beef or sous vide steak sirloin, this top round roast will quickly become another favorite in your sous vide lineup.

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FAQs

Is top round steak good for sous vide?
Yes, it’s ideal for sous vide! Top round steak is lean and can turn tough with traditional cooking methods. Sous vide makes it tender and juicy by cooking it low and slow, breaking down muscle fibers without drying it out.

What temperature should a top round roast be?
For medium-rare, I recommend 132°F. If you prefer medium, 136°F works well. Sous vide lets you control this perfectly—no guesswork.

How long should I sous vide a top sirloin roast?
I suggest 8 to 12 hours, depending on how tender you want it. This range works great for top sirloin as well as top round.

Can top round roast be slow cooked?
It can, but sous vide delivers more consistent results and better moisture retention. Plus, with sous vide, you won’t risk overcooking.

Can you overcook a roast in sous vide?
Not really! Thanks to the controlled temperature, the roast stays at your chosen doneness—even if you leave it in a bit longer than planned.

Do high end chefs use sous vide?
Absolutely. Many top chefs use sous vide for precise control and perfect textures. It’s a technique widely trusted in fine dining.

What is the best method of cooking top round steak?
Sous vide is the best method for top round steak—it keeps the meat tender and flavorful with no stress or overcooking.