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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 and this sous vide sirloin tip roast.
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:
I also have to say that this Roast Beef recipe is amazing with the horseradish sauce in the Sous Vide Filet Mignon recipe.
Why This Recipe Works
- 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.
- 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
- 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.
- 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.
- 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!!
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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.
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 onion flatbread pizza).
Step By Step Instructions
Step 3: Cook in the sous vide water bath for 36 hours.
Step 4: Remove from bag and reserve the bag juice to use as an au jus.
Step 5: 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
- 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.
- 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.
- 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.
- For a more done meat, you can increase the temperature to 137F degrees for medium doneness.
- 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!
Serving options
I personally like this roast beef sliced and served on sandwiches with a little mustard or horseradish sauce and Swiss cheese. A side of potato chips or an air fryer baked potato are great side options!
In addition, you can serve it as a sandwich with a side of air fryer mac and cheese, air fryer tater tots, or some instant pot broccoli to keep it healthy.
And if you want to serve the roast beef plain with the jus as a gravy, serve it alongside these truffle mashed potatoes, sous vide mashed potatoes or sour cream mashed potatoes.
Common Questions
Yes, you can cook any kind of roast by sous vide. You just need to ensure that the temperatures and times are precise so that it cooks perfectly.
There are a few different ways that you can season roast beef for a sous-vide. You could marinate the beef in your favorite marinade or rub, or you could just season it with salt and pepper before putting it into the bag. Some people also like to add fresh herbs, garlic, or other flavorings to the bag for extra flavor.
I always recommend seasoning the roast beef before putting cooking it in the sous vide. The overnight salt helps to flavor the meat and also adds to it's tenderness. Cooking the other ingredients in the bag with the beef help to infuse the beef with flavor, while also making a delicious jus for dipping a sandwich in!
This is really up to your personal preference. Searing the roast before sous vide will give it a nice browned crust and extra flavor, but it can also be time-consuming and requires some additional equipment like a pan or grill.
If you are short on time or just prefer not to sear your beef beforehand, you can always just add some extra seasonings or sauces afterward to give it that same great flavor.
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.
More Sous Vide Beef Recipes
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Recipe
Sous Vide Roast Beef
Ingredients
- 2-3 pounds chuck roast
- 1 tablespoon salt
- ½ teaspoon black pepper
- 2 sprigs fresh thyme
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon instant coffee
- ½ teaspoon onion powder
- 2 tablespoons brandy
- 1 teaspoon mustard powder
- 1 tablespoon Worcestershire sauce
- Sandwich buns (optional)
- Sliced swiss cheese (optional)
- Caramelized onions (optional)
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 on sandwiches or alone.
Expert Tips:
- 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.
- 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.
- 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.
Nutrition
nhà cái kubet says
best view i have ever seen !
Tristan says
I am a huge fan of sous vide for large cuts of meat. This recipe is perfect for the novice with respect to actually cooking the meat sous vide (as well as salting the night before - crucial). However, this recipe shines with the marinade/au jus. Due to the salt on the roast, the au jus was a little too salty for me, but that was easily corrected by heating it up with some beef stock.
My ONLY change is that I prefer my beef rare, but understand that for both slicing on a meat slicer (I prefer to use my slicer over my #10) that it needs to be the top range of rare so I set my sous vide to 130 and it came out perfect.
I will 100% be making this again. Thank you for sharing this!
Danielle says
I'm so glad to hear you liked it! Yes, sometimes the jus can be a little salty for some tastes due to the salt content of the beef, but you're right it can totally be remedied by adding some additional beef stock to it. Thanks!
Layla Dozier says
Absolutely delicious! Tender, juicy and flavorful. Will be making again!
Danielle says
Woohoo!!