Sous vide roast beef is one you’ll love to sink your teeth into. Cooked sous vide for the ultimate tender, juicy and flavorful roast beef. No more dry, grayish meat. This is one rare cut that you can enjoy every night of the week.
Sous vide roast beef is the perfect meal when you don’t have a lot of time to cook. All you need is a water bath and this recipe. Set your sous vide cooker to the temperature and time in the recipe, place the beef in a vacuum sealed bag, and drop it in the water bath to cook. Then pull it out when the time is up. Give it a sear all around and that’s it.
I’ll talk more about cooking roast beef sous vide later, let’s get to the recipe first.
- Related article: Best Steak Cut for Sous Vide
Sous Vide Roast Beef Recipe
- Sous Vide Cooker
- Sous Vide Container
- Vacuum Sealer
- Vacuum Seal Bags
- 17 Ounces Beef Entrecôte (boneless rib eye, 500g / 1.06 lbs)
- 1 tbsp Rosemary
- 3 Ounces Butter
- 1 tbsp Vegetable Seed Oil
- 1 Garlic Clove
- Set the sous vide cooker at 57°C / 135°F to preheat the water. This is the right temperature for beef to get that perfect pink center.
- Place the beef in the vacuum seal bag, add the rosemary, and the vegetable seed oil. Add the garlic clove and seal the bag.
- When the water is heated, place the bag into the sous vide container. Cook for 16 hours.
- Once the beef has finished cooking, take it out of the vacuum sealed bag.
- Discard the whole liquids, and dry the meat down.
- Melt and heat the butter in the cast iron skillet.
- Place the roast beef on the hot skillet, and let it roast in the butter until all sides are golden brown.
- Season with salt as desired and it's ready to eat. Thinly slice the roast beef and enjoy!
How to Choose the Best Cuts of Beef for Roast Beef
The sous vide cooking method is great for all types of cuts of roast beef. Starting off with tenderness, you can look at tender roasts like ribeye, tenderloin, and sirloin. You can also look at tougher beef cuts like top round and bottom round (rump), because sous vide works well with tenderizing all types of meat.
The sous vide method is slow cooking at low temperatures, which results in tender, most meat. There’s less room for error than when cooking on the grill, braising, or roasting in the oven.
Look for beef that has good marbling, that’ll help with the roast coming out more tender and juicy.
Here are different beef cuts to look at:
Ribeye Roast – Ribeye is one of the most popular cuts with its high marble that results in tender and flavorful dishes.
Sirloin Roast – Sirloin is leaner and full of juicy flavor. There’s no bone and little fat.
Top Round – This is the cut that’s used by many chefs to make roast beef due to its lower amount of fat, while still having flavor.
Rump / Bottom Round – This is usually the least expensive and popular for home chefs and roasts. It has more fat and marble compared to the Top Round. It also has more flavor than the Top Round.
How to Sous Vide Roast Beef – Times and Temperatures
The sous vide roast beef recipe here at 57°C / 135°F for 16 hours will get you a perfect medium-rare juicy roast. Add the sear on a skillet and that gives you an amazing seared crust.
Time and temperatures can vary for roast beef due to different doneness levels desired, dishes, and personal preferences. Different recipes’ cooking times can vary between 12 to 40 hours and temperatures between 130°F to 145°F.
My experiences have resulted in my combination of 16 hours at 135°F.
At 135°F, the roasts are firm enough to still slice. Cooking at lower temperatures resulted in the beef being too difficult to slice. Higher temperatures didn’t give me the juicy doneness I wanted with a perfectly pink center.
When it comes to time, the timing with the cooking didn’t change the roasts much for me in terms of taste and tenderness. You may want to test it yourself though.
Slice the original roast into two cuts and vacuum seal them into separate bags. Start cooking both at the same time. Take one out at 16 hours and another at 24 hours or longer. Try them both and see if there are any differences in taste for you.
How to Freeze Sous Vide Roast Beef
Sous vide allows you to cook a large amount of beef at one time and not worry about spoiling the meat, because you can freeze them.
If the roast is still hot or warm, cool the meat down completely. If you sous vide cooked beef as meal prep for the rest of the week, you can put the freshly cooked beef in an ice bath to cool it down.
Slice the cooled beef into multiple cuts, depending on how you plan to serve the roast beef. If you want sandwiches, slice it thinner. That’ll also help you with bagging and freezing the meat later, as well as thawing more quickly.
To seal the meat for the freezer, you can use the vacuum sealer again and that will keep the meat for a few months. Or you can use Ziploc freezer bags and squeeze as much air out as you can when you seal the bags. Tightly wrapping the roast beef up in plastic wrap is another option.
How to Sous Vide Frozen Roast Beef
Thawing isn’t necessary with sous vide, but if you want, you can take out the frozen beef roast and put it in the refrigerator overnight to thaw.
With frozen roast beef, you can simultaneously thaw and reheat it with sous vide. Set the temperature and cook it for 40-60 minutes if thawed. Add 30 minutes if cooking from frozen.
I have an article on How to Sous Vide Frozen Steak if you’d like a deeper look.
Tasty Ways to Serve Roast Beef
There are many delicious ways to serve your perfectly cooked roast beef.
One of my favorites is French Dip Sandwiches. The roast beef thinly sliced and put in a toasted French baguette as a sandwich with any toppings you want.
Italian Beef Sandwiches are also a popular roast beef sandwich that’s full of roast beef flavor with pickled vegetables for that tangy kick of flavor.
Make your own Philly Cheese Steak Spaghetti with the roast beef. Who says Philly Cheese Steak must be a sub? The tasty roast beef can go on spaghetti too.
Check out these other recipes for more great food cooked sous vide: