Sous Vide Roast Beef

If you like tender, juicy roast beef try cooking your next roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you’re serving the whole thing for dinner or just want a delicious way to make roast beef sandwiches.

The advantage of cooking roasts sous vide is the long cooking time lets the beef absorb the flavors from the rub, and everything still comes out a nice medium rare. The rub for this recipe has loads of garlic and smoked paprika that create a full-bodied roast beef.

During our testing, we found that cooking the beef at 136ºF gave us a nice medium rare roast that was firm enough to easily slice for sandwiches but was still tender enough to serve as a main course. When we cooked the roast at lower temperatures, the beef pulled apart so easily that it was hard to slice for sandwiches.

Try making this roast beef with our Creamy Mac and Cheese or White Cheddar Horseradish Mashed Potatoes.

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Sous Vide Roast Beef

Prep Time: 15 minutes
Cook Time: 1 day
Total Time: 1 day 15 minutes
Servings: 8 servings
4.13 from 40 votes
If you like tender, juicy roast beef try cooking your next roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you're serving the whole roast for dinner or just want a delicious way to make roast beef sandwiches. The advantage of cooking roasts sous vide is the long cooking time lets the beef absorb the flavors from the rub, and everything still comes out a nice medium rare. The rub for this recipe has loads of garlic and smoked paprika that create a full bodied roast beef. During our testing, we found that cooking the beef at 136ºF gave us a nice medium rare roast that was firm enough to easily slice for sandwiches but was still tender enough to serve as a main course. When we cooked the roast at lower temperatures, the beef pulled apart so easily that it was hard to slice for sandwiches.

Ingredients

  • 3 1/2 lb beef roast
  • 2 cloves garlic minced
  • 1 tbsp rosemary minced
  • 1/2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp mustard powder
  • 1/2 tsp onion powder
  • 2 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Set up your sous vide station with the cooker set at 136℉
  2. In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper.
  3. Rub the roast down with Worcestershire sauce, then spread the spice rub over the whole roast.
  4. Seal the roast in a plastic bag and cook at 136℉ for 24 hours. When the roast is done cooking, drain the liquid into a small bowl and set the roast aside for finishing.
  5. The roast can be finished a couple of different ways. For a nice crust on the outside, place the roast on a broiler pan and finish it in a 350ºF oven for 15 minutes. If you don't care about having a crust, let the roast rest for a few minutes before serving.
  6. The juices from the roast can be served as an au jus sauce; just take the liquid from the roast and bring it to a boil in a small sauce pan for a couple of minutes. The au jus is especially good when you're using the roast beef to make French Dip sandwiches.

Recipe Notes

If the au jus is cloudier than you would like, it can be strained through a coffee filter.

If you're just getting started cooking sous vide check out our story on Getting Started Cooking Sous Vide.  We also have a whole section on Sous Vide that has all the stories, recipes, and equipment you need for great sous vide cooking.

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