Sous Vide Roast Beef

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Sous Vide Roast Beef is a delicious and easy way to cook a perfect roast beef dinner. The beef is cooked slowly in a water bath, which results in juicy, tender meat that is evenly cooked from edge to edge.

Serve with air fryer frozen french fries and a strawberry spinach salad and for a complete meal that your family will love.

No longer will you be wrestling tough pieces of meat from your sandwich while it all falls apart around you.

This beef is so tender you can just bite right through it. It's right up there with this sous vide french dip recipe.

Once I started cooking beef sous vide style, it became an absolute addiction. It becomes so tender and juicy in some of these fan favorite recipes:

• Sous Vide Beef Tongue
• Sous Vide London Broil
• Sous Vide Tri Tip
• Sous Vide Picanha

I also have to say that this Roast Beef recipe is amazing with the horseradish sauce in the Sous Vide Filet Mignon recipe or my personal favorite remoulade sauce.

Why This Recipe Works

1. Sous Vide Roast Beef is a meal that is very versatile. You can enjoy it as is, or top it with a variety of different toppings to create a unique dish.
2. Salting the beef overnight helps to flavor the meat as well as draw out extra moisture which helps the beef become ultra tender and juicy
3. The sauce options are reason enough to make this on its own. You can use horseradish sauce, remoulade sauce, or add au jus on top.
4. Thinly sliced roast beef just melts in your mouth after its been cooked Sous Vide style. You can completely skip the sandwich if you want and just eat the roast beef on its own.
5. While it takes a while for the beef to cook, most of the time is hands off - it is a very easy recipe to make and I'm positive you will love it!!

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum seal bags
• 4 ounce canning jars

More Sous Vide Beef Recipes

• Sous Vide Frozen Steak
• Sous Vide Beef Cheeks
• Sous Vide Pot Roast
• Sous Vide Carne Asada

Ingredients

For the full list of ingredients and quantities, please see the recipe card below.

For this Sous Vide Roast Beef recipe, you are going to need. 2-3 pounds chuck roast. If you are serving more than 3-4 people, you may want to consider upping the amount of roast beef that you're using.

The seasonings used are pretty simple and many will likely already be available in your pantry.

Fresh thyme, this is your time to shine! Soy sauce, garlic powder, instant coffee, onion powder, and mustard powder are going to help make this roast beef ultra flavorful.

Instant coffee may seem like an odd addition, but it actually gives the beef a beefier, deeper flavor.

Brandy adds a delicious depth of flavor that takes the dish to the next level. If you prefer not to use brandy, you can just leave it out.

Adding Worcestershire sauce to your roast beef recipe is a great way to add flavor and complexity. The sauce is a blend of vinegar, molasses, anchovies, tamarind, garlic, onions, and spices.

Of course, there are always optional ingredients like sandwich buns, sliced Swiss cheese, and caramelized onions (follow the caramelized onions instructions in this flatbread recipe).

Step By Step Instructions

Season the beef with salt and pepper and let it sit, uncovered, in the fridge overnight.

Heat a sous vide water bath to 133F degrees.

Place the beef in a vacuum seal bag (or zip lock freezer bag if you are using the water displacement method) with the remaining ingredients and seal.

Cook in the sous vide water bath for 36 hours.

Remove and place in an ice bath for 10 minutes.

Remove from bag and reserve the bag juice to use as an au jus.

Use a sharp knife to thinly slice the roast beef and serve. I personally like to use it on a sandwich, but you can just slice it and eat it too (scroll down to see some side dish serving options) .

Expert Tips

1. Use a chuck roast that has an even amount of marbling throughout. You don't want too much marbling or your roast beef will be fatty, but you want enough fat to give the roast beef amazing flavor.
2. Once you pull your roast beef out of the sous vide machine, putting it in the ice bath cools it down rapidly so it is easier to slice.
3. While chuck roast is my favorite cut to use for this recipe, you can use other cuts as well, but the results will be slightly different. Some good options include ribeye roast, filet mignon, or strip loin roast.
4. For a more done meat, you can increase the temperature to 137F degrees for medium doneness.
5. If you're in a rush, you can skip the salting overnight, however, it is what helps the meat get super tender and flavorful so try to do it if you can!
   

Common Questions

Store and Reheating

Sous vide roast beef can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

To reheat, simply place the cooked roast in zip lock freezer bag and reheat in the water bath at 135F degrees for 30 minutes (an hour if it's frozen), or until heated through.

It can also be heated in the microwave, but you run the risk of overcooking it. It is wonderful served cold on sandwiches too. 

Serving Options

• Air Fryer Mac and Cheese
• Truffle Mashed Potatoes
• Sous Vide Sweet Potatoes
• Sous Vide Mashed Potatoes

Did you make this recipe? Leave a comment below and let me know how it turned out!