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