Searching for a way to turn a cheap roast into Sunday supper that will have even your mother-in-law impressed? Look no further. This method turns a typically tough cut of beef into a melt-in-your-mouth masterpiece.
If you’ve ever wondered whether a budget-friendly beef recipe like round roast can be transformed into a tender, flavorful meal, this sous vide method is your answer. By cooking the roast slowly and at a precise temperature, we ensure that even the toughest meat becomes succulently soft and enjoyable.
Our easy recipe harnesses the precision of sous vide to cook your round roast to edge-to-edge perfection. Then, we elevate it with a quick pan sear in a sizzling blend of butter, fresh rosemary, thyme, and garlic. The result? A tender, juicy roast that’s packed with flavor – something you might not expect from this budget-friendly cut.
Ingredients for sous vide bottom round roast recipe
- Round roast – these are common lean roasts you can find at most grocery stores.
- Kosher salt
- Unsalted butter
- Fresh rosemary and fresh thyme
- Garlic cloves
- Freshly ground black pepper and minced parsley for garnish
How to cook a sous vide beef roast
It’s important to note this roast beef recipe is for tender slices, not fall-apart sous vide pot roast for French dips. If you would like the roast to fall apart, we recommend a fattier cut, like chuck roast, higher cook temp of 140 – 145°F, and a longer cook time.
- Prep the Roast:
- Pat the round roast dry with paper towels.
- Season liberally on all sides with kosher salt.
- Sous Vide the Round Roast:
- Preheat your sous vide bath to 125°F with an immersion circulator.
- Place the roast in a vacuum-sealed bag and make sure it’s well-sealed.
- Submerge the sealed bag in the water bath, using a mesh chain to keep it fully submerged if necessary.
- Cook for 8 to 14 hours, allowing the consistent low heat to slowly tenderize the meat and cook it evenly from edge to edge.
- Sear the Roast:
- Remove the roast from the sous vide, reserving the juices if making a au jus or pan sauce.
- Pat the roast dry and preheat a large carbon fiber or cast iron skillet over medium-high heat.
- Melt butter in the skillet and add garlic, rosemary, and thyme.
- Sear the roast in the skillet, basting with the herb butter, for 30 to 60 seconds on each side, just until the Maillard reaction locks in a beautiful crust.
- Rest the roast for 10 minutes tented loosely under foil.
- Serve:
- Slice the roast into thin portions, against the grain.
- Arrange the slices on a platter, seasoning with salt and freshly ground black pepper.
- Garnish with minced parsley and drizzle with garlic herb butter for added flavor.
Tips for the Perfect Sous Vide Roast Beef
- Temperature Control: It’s the science of the sous vide cooking that makes this work. We use an Anova Sous Vide Machine to make sure the water maintains a consistent temp the whole time.
- Timing is Key: The longer cooking time allows for the connective tissues to break down fully, making the meat tender. This was a 3-pound roast, but you may want to cook it longer for larger roasts.
- Slicing Technique: Cutting the meat against the grain is a crucial step to making sure you get the most tender bite out of this lean cut.
- Deli Meat: To make lunchmeat, wait until the roast has cooled completely, then use a meat slicer to carve it into thin slices for sandwiches.
Why This Recipe Works
This sous vide method breaks down the tough fibers of a round roast without drying it out, ensuring every slice is perfectly cooked with enhanced flavors and a buttery texture. It’s an excellent way to enjoy a less expensive cut of meat with the tenderness and taste typically associated with higher-end cuts, like our sous vide prime rib.
What to serve with Sous Vide Round Roast
Pair the tender round roast with creamy mashed potatoes, celery root puree, or roasted green beans to balance its richness.
Use the thinly sliced roast on artisan bread with horseradish aioli and arugula for a quick gourmet sandwich.
Wine Pairing:
The robust flavors of the sous vide round roast pair beautifully with medium-bodied red wines. A Merlot or a Shiraz can match the dish’s depth without overpowering it, while their fruity notes contrast the savory meat.
Leftovers and Storage
Once cooled, wrap any leftovers tightly in plastic wrap or aluminum foil and store in the fridge for up to 4 days.
To reheat: Carve off only what you intend to eat for reheating to help prevent overcooking. Wrap slices tightly in foil with a dollop of compound butter and place in an oven preheated to 325 degrees for 10 minutes to reheat. We love to use leftover roast beef in stir-fries, wraps, sandwiches, and other quick skillet meals throughout the week.
More Sous Vide Recipes
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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.
Prevent your screen from going to sleep
Sous Vide the Round Roast:
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Preheat your sous vide bath to 125 degrees F.
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Place the roast in a vacuum seal bag and seal the bag.
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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.
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Sous vide the round roast for 8 to 14 hours.
Sear the roast beef:
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Carefully remove the vacuum sealed bag from the water bath.
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Remove the roast from the bag and reserve the juices, if you want to make a pan sauce.*
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Pat the roast dry with paper towels.
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Preheat a large carbon steel or cast iron skillet over medium-high heat until just smoking.
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Add butter and swirl the pan to melt it. Add the smashed garlic and rosemary and thyme.
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Place the roast in the preheated pan and sear, basting with butter as each side browns for 30 to 60 seconds.
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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:
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When ready to serve, slice the roast into pencil thin pieces, no more than ¼” thick with a sharp knife, against the grain.
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Arrange the slices on a platter and serve the roast with a spinkle of kosher salt, freshly ground black pepper and minced parsley.
*We love serving this with homemade au jus or red wine pan sauce to amp up the flavor.
Serving: 1serving | Calories: 201kcal | Carbohydrates: 1g | Protein: 25g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 297mg | Potassium: 396mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
Sous Vide Round Roast FAQs
For tender beef that slices with a knife, sous vide a 3-pound roast for 8 to 14 hours at 125 degrees.
Yes and no. The longer you sous vide a cut of beef, the softer the meat becomes. For some cuts, like short ribs, a long 24 to 72-hour sous vide is great for breaking down all the connective tissue, but for an already tender cut, like filet mignon, cooking for too long (over 3 hours) can cause the texture to change and become unappealing.
Yes! But stick with a smaller roast, no more than 2 pounds.
