Sous Vide Sirloin Tip Roast

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If you've ever struggled making a roast beef at home that was perfectly tender and juicy, this sous vide sirloin tip roast is just what the doctor ordered!

Cooked low and slow for many hours, it stays ultra juicy and comes out ultra tender when cooked using the sous vide method. You'll never cook roast beef another way!

This sous vide roast beef recipe is also an amazing recipe for roast beef, but I really like the use of the sirloin tip roast here. Top it with a tangy horseradish sauce, or this perfect remoulade sauce, and serve it on a bun for the perfect meal!

You can also use this recipe to make french dip sandwiches (or head over and just make this sous vide french dip which works just as well using chuck roast).

It can also be cut in thicker chunks and served as a beef dinner with the jus from the bag or even this tangy cilantro chimichurri.

Searing the beef after cooking it in the water bath gives it an amazing, deeply flavored crust that adds even more beefy flavor to the meat!

You may also like this sous vide top sirloin filet!

Jump to:

• Why This Recipe Works
• What is Sous Vide?
• Ingredients
• Step By Step Instructions
• Expert Tips
• Serving Options
• Frequently Asked Questions
• Storage and Reheating Instructions
• Recipe
• 💬 Comments

Why This Recipe Works

• It's ultra easy to make and your beef will never come out dry or overcooked.
• It is versatile and can be served on sandwiches, cut up in dishes like this beef stroganoff or served on tacos, or served as part of a beef dinner.
• It works great for meal planning as it makes a lot in advance and you can eat it throughout the week in different ways.
• Leftovers are almost guaranteed and there are so many different options to use them!
• Because we're only using flavors to bring out the beefiness, even picky eaters will like this.
• It works great for entertaining as it makes a lot, is mostly hands off, and comes out perfect every time!

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). 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 and the benefits of 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 sous vide magnets) 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

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and the benefits of sous vide cooking.

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of this post.

The sirloin tip roast is a lean cut of beef from the sirloin area of the cow, located near the hind leg. It is commonly prepared by roasting or braising to enhance its taste and maintain its tenderness.

Instant coffee may seem like an odd addition, but it actually brings out the rich, beefy flavor of the beef. Don't worry, it won't taste like coffee at all!

Balsamic vinegar adds a touch of sweetness and tanginess, and the Worcestershire sauce adds tang and a touch of zest.

I always use avocado oil for searing at the end as it is a high smoke point oil and has a neutral taste. Substitute any high smoke point oil (grapeseed, vegetable, coconut, etc.).

Step By Step Instructions

Heat a sous vide water bath to 131°F (55°C). This will give you a rare to medium rare result. I've included some alternate temperature options below if you prefer, but I believe 131°F provides the best results.

**note we do not recommend cooking meat at temperature below 130°F for longer than 2 ½ hours for food safety purposes, so we excluded that from this table.

Temperature	Time	Doneness
130°F (54.5°C) - 134°F (56.5°C)	36-48 hours	Medium rare - pink throughout, juicy and tender
135°F (57°C) - 140°F (60°C)	36-48 hours	Medium - pink in the middle, tender, slightly less juicy
141°F (60.5°C) - 145°F (62°C)	36-48 hours	Medium well - little to no pink, less juicy, still tender

Season the beef with salt and pepper.

Combine the beef with the remaining ingredients (except avocado oil) in a vacuum seal bag and seal.

Cook in the water bath for 36 hours. You can go up to 48 hours if you want it to be ultra tender. If your sirloin tip is very high quality (or grass fed), you might be able to go down to 24 hours, but it may not be quite as tender.

Remove from the water bath, open the bag and reserve the bag sauce in a saucepan.

Simmer the bag sauce and add ½ to 1 cup beef stock to dilute it as necessary (it may be salty). This will be the jus to serve alongside the beef.

Skim the jus while it cooks, or strain after it simmers for about 3-5 minutes.

While the jus cooks, heat a skillet over high heat until it starts to smoke and add the avocado oil.

Add the beef to the skillet and sear for 1-2 minutes on each side, until a browned crust forms. Be careful not to overcook.

Remove from heat, let it cool slightly so you can handle it, then slice and serve with the jus. It's great for sandwiches too!

Expert Tips

1. If you want to slice it very thin for sandwiches, it will be easier to slice it when it's cold.
2. Make sure you properly remove air from the sealable bag to avoid bacteria getting in.
3. To ensure even and safe cooking, the bag should be fully submerged in the water bath. It may not be fully submerged if the bag floats or the water evaporates. Weigh it down if it starts to float.
4. When searing, don't use a low smoke point fat like butter as it may burn over high heat. Use avocado oil or another high smoke point oil.
5. Do not cook the beef below 130F degrees for longer than 2-2 ½ hours as this can allow harmful bacteria to form.

Serving Options

• Like we mentioned above, this is amazing served on sandwiches. Make the horseradish sauce from this filet mignon recipe and serve it on the sandwiches with the jus. You can also make a cheesesteak!
• Serve slabs of it with the jus and maybe even that same horseradish sauce on the side. Serve it right over these mashed potatoes, with this garlic butter broccoletti, and/or this air fryer baked potato.
• Chop it up and serve it in tacos with this fresh tomato salsa and some fresh cilantro.
• Use leftover to make a beef pot pie (use this instant pot chicken pot pie recipe and just replace the chicken with beef)
• Chop it up and serve it over pasta with this marinara sauce to make a meat sauce.
• Chili!! It is great used in chili - try it in this Instant Pot beef chili.
• Use it on sliders with some caramelized onions and maybe even barbecue sauce.

Frequently Asked Questions

Storage and Reheating Instructions

This sirloin tip roast can be made in advance and stored in the fridge for 5-7 days until ready to serve (store it in the bag it was cooked in without opening it). Just reheat it in a 130°F water bath for 20-30 minutes, sear and serve.

Store leftovers in a covered container for 3-5 days. Reheat in a microwave in 30 second intervals to ensure it doesn't overcook. You can also just slice and serve it cold on sandwiches.

If you love this recipe, leave a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂

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