This recipe for savory and tender sous vide roast beef takes all the guesswork out of how to cook it!

Cooking a sous vide roast is easier than ever for home cooks! Now you can take an otherwise tough cut of meat like a chuck roast or a bottom round and slow cook it to juicy, succulent perfection!

Sous Vide Roast on a cutting board

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What is Sous Vide Cooking?

Sous vide cooking usually sears a low-cost cut of beef with some seasonings. Then it is slow-cooked in a water bath, using an immersion cooker, until the meat is tender and delicious. No need to tenderize; the seasoning blend and sous vide does all the work!

If you’re cooking for a crowd or meal prepping for the week, making a sous vide roast beef is the quick and easy way to get perfect results every time! 

cutting slices of Sous Vide Roast on a cutting board

Why We Love Sous Vide Roast

The sous vide cooking method guarantees food can’t be overcooked. For a pot roast or roast beef, there are no unevenly cooked edges. The meat cooks so evenly! Bone-in or boneless, a sous vide roast is a foolproof way to take an economical cut of beef and make it taste like a tender prime rib roast! We’re fond of the Anova brand of sous vide precision cookers. For large pieces of meat, a good quality sous vide cooker is worth the investment.

Serve sous vide roast beef with a savory side of baby potatoes, some crispy brussels sprouts or parmesan roasted broccoli, and a tangy red leaf salad with lemon vinaigrette. We also like to add some honey cornbread muffins for soaking up all that yummy gravy!


MEAT This recipe uses a 3-pound roast (shoulder, eye of round, top round, or sirloin tip.)

OIL It’s important to use some oil for covering the outside of the roast for searing. This helps to seal in all the juices, and keeps the outside from burning. It also brings out extra flavor.

SEASONINGS For the best sous vide roast, use seasonings that will complement the meat and help create a savory sauce, or ‘jus.’ We use a simple seasoning blend of onion and garlic powder, some Dijon mustard, and a dash of Worcestershire sauce, but feel free to use other seasonings like a sprig of fresh rosemary or a few leaves of sage. Whole black peppercorns, smoked paprika, and curry powder make a great rub when added to oil before searing.

Sous Vide Roast on a plate before cooking

How to Make a Sous Vide Round Roast

It’s easy to cook sous vide roast, but be sure to read the full instructions in the recipe card at the bottom of this post!

  1. Set immersion cooker in a water tub according to the detailed recipe. 
  2. Prepare seasonings in a zippered bag.
  3. Trim and sear meat/trimmings in a heavy skillet.

PRO TIP: Use leftover bacon grease instead of oil to sear the meat and trimmings in.

  1. Add roast and trimmings to zippered bag and slowly place in the prepared cooker. Allow the air to press out of the bag before sealing. Cover the surface with a lid or a sheet of plastic wrap to prevent evaporation.

cooking Sous Vide Roast in a pan

How Long to Sous Vide Roast

For a 3-pound sous vide rump roast, cook approximately 10 hours, making sure the water doesn’t evaporate. A 5-pound roast will take about 16 hours to cook.

Remove roast from the water bath and check for doneness with an instant-read thermometer or a meat thermometer. The roast should read at 135° F. 

Snip off a small corner of the bag and drain the jus into a bowl or gravy boat. Remove the roast from the bag and slice it across the grain and serve with jus.

Tips and Tricks

  • Be sure to cook the fat and connective tissue because it makes the roast extra flavorful and contributes to the jus.
  • Zip top bags can be used if temperature is lower than 160°F. For higher than 160°F, use vacuum sealing bags. I’d recommend doubling the bags in case of any leaks.
  • Make sure the meat is entirely submerged. We most often use a large canning pot and add something on top to keep the meat under the water. If your pot has a rack, you can also clip the bag to the rack.
  • Cover the surface of the water bath to ensure that it doesn’t evaporate. Covering with plastic wrap works. Immersion containers, with a lid, are available for a very reasonable price too. (A great gift for Father’s Day for my hubby!)
  • Let meat rest after it’s done cooking so the juices stay in the meat.


  • Keep leftover roast beef in a sealed container in the refrigerator and it will keep up to 7 days.
  • Reheat in the microwave or in a skillet or serve cold in a sandwich, wrap, or salad.
  • Dice leftover roast beef and add to a soup or a stir fry with broccoli, bean sprouts, carrots, baby corn, and water chestnuts!
  • Or use leftovers to make the best beef sandwiches on whole wheat bread with horseradish! Yum!

slices of Sous Vide Roast on a cutting board

Other Delicious Beef Recipes To Try!

Sous Vide Roast on a cutting board
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Sous Vide Roast (Round)

Sous Vide Roast Beef is melt-in-your-mouth delicious. Perfectly seasoned and cooked in a water bath until tender, this roast beef is sure to impress a crowd!
Prep Time 15 minutes
Cook Time 10 hours 4 minutes
Total Time 10 hours 19 minutes
Servings 6 servings
Author Candace



  • Set immersion cooker in a water tub and set to 135°F to preheat.
  • In a large zip-top or Stasher bag, add Worcestershsire sauce, mustard, pepper, onion powder, and garlic powder, and massage to mix sauce.
  • Heat cast iron skillet on high for 5 minutes (or other skillet for about 3 minutes).
  • Meanwhile, trim roast of fat and connective tissue. Rub the entire roast with oil and sprinkle with salt on all sides.
  • Add roast and all trimmings to the skillet and brown roast for 2 minutes on each side.
  • Add roast and trimmings to the zip top bag with the sauce. Set bag into water carefully, sealing bag as you dip it into the water so that the air is out. Make sure the entire roast is under the water. Cover surface of water with a lid or plastic wrap to keep water from evaporating.
  • Cook for 10 hours, watching water level. Remove from water bath. Open bag carefully and use instant read thermometer to check temperature. If it hasn’t reached 135°F, return to water and check again in 30 minutes.
  • Strain jus. Slice across the grain and serve with jus!


Zip top bags can be used if temperature is lower than 160°F. For higher than 160°F, use vacuum sealing bags.
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Nutrition Information

Calories: 343 | Carbohydrates: 1g | Protein: 51g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 141mg | Sodium: 940mg | Potassium: 796mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 46mg | Iron: 5mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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