Sous Vide Roast Beef

Looking for a way to transform an economic roast for Sunday dinner that will have also hit your mother -in -law? Don’t look for further. This method transforms a typically hard cut of beef meat into a mixture in the mouth.

First floor of medium rare sliced beef roast garnished with herbs, positioned on a wooden table with green beans on the side.

If you’ve ever wondered if an economic budget beef recipe Pleases Rotond roast It can be transformed into a tender and tasty meal, this Sous Video method It’s your answer. By cooking the roast slowly and a precise temperature, we assure that even the toughest meat becomes succulently soft and fun.

Our easy recipe uses the precision Di Sous saw to cook your round roast perfectly from the board on board. So, we raise it with a quick pan in a sizzling mixture of butter, fresh rosemary, thyme and garlic. The result? A tender, juicy roast It is full of flavor-quolcosa that you may not expect from this economic cut.

A round raw roast roast on parchment paper, next to a garlic light bulb, herbs, a small bowl of salt and a small bowl of pepper, arranged on a tiled surface of black hexagon.

Ingredients for sous saw Rout Roothed Fund Recipe

Round roast: these are common lean roasts that you can find in most grocery stores.
Kosher salt
Not salty butter
Fresh rosemary and fresh thyme
Cloves of garlic
Just ground black pepper and chopped parsley to garnish

How to cook a sous saw roast beef

It is important to note that this prescription of roast beef is for Slices of the raceNot autumn Sous Vide Vide Pot Roast for French diving. If you want the roast to fall into pieces, we recommend a more fatty cut, such as Chuck Roast, a cooking temperature higher than 140-145 ° F and a longer cooking time.

Prepare the roast:
- Cut the dry routine roast with paper towels.
- Season freely on all sides with Kosher salt.
Sous saw the round roast:
- Preheat your Bagno Sous at 125 ° F with an immersion circulator.
- Put the roast in a vacuum bag and make sure it is well sealed.
- It immerses the bag sealed in the water bath, using a mesh chain to keep it completely submerged if necessary.
- Cook for 8-14 hours, allowing the constant low heat to slowly keep the meat and cook uniformly from one edge to another.
Sear the roast:
- Remove the roast from the sous video, reserving the juices if you make an au jus o sauce.
- Cut the dry roasted and preheat a large carbon fiber or a cast iron pan over medium-high heat.
- Melt the butter in the pan and add the garlic, rosemary and thyme.
- Sear the roast in the pan, embarking with herbal butter, for 30-60 seconds on each side, until the Maillard reaction Blocks in a nice crust.
- Rest the roast for 10 minutes attempted vaguely under a sheet.
Serve:
- Cut the roast into thin portions, against wheat.
- Arrange the slices on a plate, dressing with salt and freshly ground black pepper.
- Garnish with chopped parsley and season with garlic herbal butter for an added flavor.

A raw raw roast covered with coarse salt is placed on a dark background.

Tips for the perfect Sous saw roast beef

Temperature control: It is the Sous cuisine science saw that makes this work. We use a Anova Sous Vide Machine To make sure that the water keeps a constant temperature all the time.
Timing is the key: The longer cooking time allows the connective tissues to break completely, making the meat tender. This was a 3 pound roasted roast, but you may want to cook it longer for larger roasters.
Cutting technique: Cutting the meat against wheat is a crucial step to make sure to get the most tender bite from this lean cut.
Del Meat: To prepare lunch, wait for the roast to have cooled completely, then use a side of meat to carve it in thin slices for sandwiches.

Because this recipe works

This Sous method saw breaks the difficult fibers of a round roast without drying it, ensuring that each slice is perfectly cooked with advanced flavors and a buttery consistency. It is an excellent way to enjoy a less expensive cut of meat with tenderness and taste typically associated with high -end cuts, such as ours Sous Vide Prime Rise.

A wooden cutting board with sous saw roast beef carved in slices and green beans, accompanied by a knife and fork on a rustic wooden table with green.

What to serve with Sous Vide Round Roast

It combines the tender round roast with a creamy potatoes, celery root or green beans roasted to balance the wealth.

Use roast sliced slices on craftsmanship with Aioli of horseradish and rocket for a rapid sandwich gourmet.

Wine match:

The robust flavors of the sous saw roast mate magnificently Medium body red wines. A Merlot oa Shiraz It can combine the depth of the dish without overwhelming, while their fruity notes contrast salty meat.

Leftovers and storage

Once cooled, wrap any leftovers in a plastic wrapping or aluminum sheet and refrigerate for a maximum of 4 days.

To heat: Join only what you intend to eat for heating to help prevent too cooked. Wrap the slices strictly in a sheet with a spoonful of butter composed and put in a preheated oven at 325 degrees for 10 minutes to heat. We love to use a residual crash in crazy beef, compresses, sandwich and other rapid pan meals during the week.

Other Sous Vide Recipes

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Transform a parsimonious cut into a gourmet meal with our Rotondo Sous Vide roast recipe. By exploiting the precision of Sous Video Cucking and Finning with a tasty burning of herbal butter, we will show you how to obtain tender and juicy perfection that rival with more expensive cuts.

Cooking methodsPrevent the screen from going to sleep

Sous saw the round roast:

Preheat your Sous Vide Bath at 125 degrees F.
Place the roast in a vacuum stamp and seal the bag.
It immerses the bag sealed in the water bath, ensuring that no losses are present. If necessary, use a chain of shirts to weigh down the roast to keep it completely immersed.
Sous saw the round roast for 8-14 hours.

Sear the roast of beef:

Remove carefully the sealed bag under vacuum from the water bath.
Remove the roast from the bag and book the juices, if you want to make a sauce in a pan.*
Turn on the roast to dry with paper towels.
Preheated a large carbon steel pan or cast iron over medium-high heat until you smoke.
Add the butter and turn the pan to melt it. Add the destroyed garlic, rosemary and thyme.
Place the roast in the preheated pan and burning, embarking with butter while each brown side for 30-60 seconds.
Remove the roast from the pan and season the garlic herb butter above while the roast rests, attempted vaguely with a sheet for 10 minutes.

Serve:

When it is ready to serve, cut the roast into thin pencil pieces, no more than ¼ “thick with a sharp knife, against wheat.
Arrange the slices on a plate and serve the roast with a pusher of Kosher salt, just ground black pepper and chopped parsley.

Alternatively, it is possible to completely cool the roast before using a meat slope to cut the roast in the gas meat for sandwiches.
*We love to serve it with homemade au jus or red wine sauce To amplify the flavor.

Course: Main plan

Kitchen: French

Sous Vide Faq Rotonde Roast

How long should you see roast beef roast?

For tender beef that cuts with a knife, Sous saw a roast of 3 pounds for 8-14 hours at 125 degrees.

The longer it is longer Sous saw, the better it is?

Yes and no. Further you are a sous a cut of beef, the softer the meat becomes. For some cuts, such as ribs, a long Sous Vide from 24 to 72 hours is excellent for breaking down all the connective tissue, but for a cut already tender, such as the filet mignon, cooking too long (over 3 hours) can make the consistency change and become not very captivating.

Can you sous saw a roast in 6 hours?

YES! But stick to a smaller roast, no more than 2 kilos.