Sous Vide Roast Beef Recipe

Course: Dinner, Lunch

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Calories: 283kcal

This sous vide roast beef recipe is delicious whether its being served for a Sunday dinner, weeknight snack, or on delicious sandwiches.

Set up your sous vide immersion circulator and bring the water to 136°F (58℃).
Mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper in a small bowl.
2 cloves garlic, 1 tbsp rosemary, 1 tsp smoked paprika, 1/2 tsp mustard powder, 1/2 tsp onion powder, 2 1/2 tsp salt, 1/2 tsp pepper
Rub the meat with Worcestershire sauce, then spread the seasoning over the roast.
3 1/2 lb beef roast, 1/2 tbsp Worcestershire sauce
Vacuum seal the roast in a plastic bag and cook it at 136°F (58℃) for 24 hours. When the roast is done cooking, drain the liquid into a small bowl if you’re using it for a pan sauce, au jus, or gravy, and set the roast aside for finishing.
To finish the roast, place it on a broiler pan in a preheated 400℉ (204℃) oven for 15 minutes. Turning it halfway through. The heat from the oven creates a crisp crust on the outside.
Once it comes out of the oven, let it rest for 10 to 15 minutes, tented under foil, before serving.