Sous Vide Roast Beef Recipe

Sliced medium-rare roast beef garnished with herbs, accompanied by a serving of green beans on a wooden cutting board.

5 from 1 vote

Sous Vide Roast Beef Recipe

Transform a thrifty cut into a gourmet meal with our sous vide round roast recipe. By harnessing the precision of sous vide cooking and finishing with a flavorful herb butter sear, we'll show you how to achieve tender, juicy perfection that rivals more expensive cuts.

Prep Time10

Cook Time8 10

Resting Time10

Total Time7 30

Course: Main Course

Cuisine: French

Servings: servings

Calories: 201kcal

Author: Kita Roberts

Ingredients

2.5 - 3 lbs Round Roast
1 tsp Kosher Salt
4 tbsp Unsalted Butter
2 Rosemary sprigs
4 to 5 Thyme sprigs
4 Garlic cloves smashed
Freshly grated black pepper to taste
Fresh parsley minced for garnish

Instructions

Prep the roast:

Remove the bottom round roast from the package and pat dry with paper towels.
Season liberally on all sides with kosher salt.

Sous Vide the Round Roast:

Preheat your sous vide bath to 125 degrees F.
Place the roast in a vacuum seal bag and seal the bag.
Submerge the sealed bag in the water bath, making sure no leaks are present. If needed, use a mesh chain to weigh down the roast to keep it entirely submerged.
Sous vide the round roast for 8 to 14 hours.

Sear the roast beef:

Carefully remove the vacuum sealed bag from the water bath.
Remove the roast from the bag and reserve the juices, if you want to make a pan sauce.*
Pat the roast dry with paper towels.
Preheat a large carbon steel or cast iron skillet over medium-high heat until just smoking.
Add butter and swirl the pan to melt it. Add the smashed garlic and rosemary and thyme.
Place the roast in the preheated pan and sear, basting with butter as each side browns for 30 to 60 seconds.
Remove the roast from the pan and drizzle the garlic herb butter over top while the roast rests, tented loosely with foil for 10 minutes.

Serve:

When ready to serve, slice the roast into pencil thin pieces, no more than ¼” thick with a sharp knife, against the grain.
Arrange the slices on a platter and serve the roast with a spinkle of kosher salt, freshly ground black pepper and minced parsley.

Notes

Alternatively, you can let the roast cool completely before using a meat slicer to slice the roast into deli meat for sandwiches.
*We love serving this with homemade au jus or red wine pan sauce to amp up the flavor.

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