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Sous vide roast beef is a foolproof way to achieve perfectly tender, juicy slices every time, with precise temperature control that takes all the guesswork out of roasting.
By cooking roast beef sous vide, you can lock in flavor and moisture while ensuring the meat cooks evenly from edge to center. This method allows you to set the exact doneness, whether you prefer medium-rare or well-done, without overcooking. A quick sear at the end adds a beautiful crust.
The photos in this recipe post show an eye of round I cooked to use for deli meat. I also did not reverse sear – the secret ingredient colored it nicely and it’s not needed when making deli meat.
Sous Vide Roast Beef Recipe
Wondering what my tested and perfected secret ingredient is? Better Than Bouillon! I invented this trick when brainstorming new binders for smoked steaks.
While not a “must have” ingredient, it does add a ton of flavor and leaves the meat with a nice brown coloring. Plus think of the beef au jus or beef gravy you can make with the liquid.
It’s what I use when making Sous Vide Sirloin Filet and Sous Vide Chuck Roast.
When testing and cooking sous vide recipes I utilize this exact Anova Immersion Circulator; it has three years of heavy use and is still going strong.
Cuts of Beef
The best cuts for roast beef are those with a balance of tenderness and flavor. Top sirloin roast, ribeye roast (prime rib), rump roast, eye of round, bottom round, and top round, are classic choices.
This roast beef sandwich with bacon onion jam, was made from the eye of round roast beef shown in the pictures.
How To Cook
Only a few short steps stand between you and tender roast beef:
Step 1 – Pre-heat the sous vide water bath to your preferred temperature (consult the temperature chart below) using a sous vide immersion circulator.
Step 2 – Prepare the roast by adding the selected spices or sous vide marinade you’re going with. Once seasoned/marinated, add the seasoned roast to the sous vide bag and vacuum seal.
Step 3 – Transfer the roast beef to your sous vide machine and set the timer to the proper length for your desired texture. Consult the “how long does it take to cook roast beef” chart below.
It’s important to determine the correct time so you don’t end up with a rare roast when you’re aiming for medium rare.
Step 4 (Optional Step)– Reverse sear the cooked steak in a very hot skillet with oil for 45-60 seconds per side to develop a nice crust add add a nice brown color to the exterior.
Pan Seared Roast Beef
While I highly recommend giving the roast beef a quick sear after removing it from the water bath, it’s not absolutely necessary. This sous vide method ensures the roast cooks evenly to your ideal serving temperature.
To pan sear, pre-heat a cast iron skillet over medium-hight heat. When ready to go, throw in a pat of butter and a bit of oil (I recommend avocado oil). Sear the roast for 45-60 seconds per side, until your desired crust is reached.
Temperature
Reverse searing roast beef will increase the temp by 3-5° or so, so keep that in mind when setting up your water bath. This is ONLY if you reverse sear right after cooking.
FOOD SAFETY TIP: If you cook your sous vide beef roast below 130°F, it should only be in the water for up to 2.5 hours. Any longer and you risk running into food safety issues.
- Medium-Rare: 130°F to 134°F
- Medium: 135°F to 144°F
- Medium-Well: 145°F to 155°F
- Well Done: 156°F +
Check out our free printable Beef Temperature Chart for quick reference.
How Long To Sous Vide Roast Beef
The chuck roast will be in the water bath for a minimum of 24 hours up to a maximum 48 hours, so plan accordingly. From my testing, roast beef cook time mainly affects the final texture of the roast.
Tender and Firm Texture- When cooked between 24-28 hours, the meat will have a tender steak-like quality. It slices easily but maintains a bit of firmness. Think sous vide filet mignon.
Tender and Soft Texture- When cooked longer (around 32-48 hours), the meat will have more of a soft pot roast like quality. Less firmness but ultra tender. The longer it cooks the more soft it will become.
How To Serve
Inexpensive Dinner – Serve next to Sous Vide Asparagus or Sous Vide Mashed Potatoes for an inexpensive dinner.
Deli Slices – Thinly slice the cooked roast beef and use as deli meat. Try using it in this Roast Beef Sandwich.
Holiday Main Dish – Serve with Horseradish Sauce for a delicious and inexpensive Christmas recipe. You can also make a beautiful pan sauce with the leftover bag liquid. Don’t throw this liquid gold out.
Recipe Tips and Notes
- Throw some aromatics in the bag for added flavor. Fresh thyme, rosemary, oregano, onion, shallots, etc. will all work well. Sous vide does bring out the concentration of herbs, so use sparingly compared to your normal amount.
- Make sure the roast is fully submerged in the sous vide bath. If the meat isn’t fully submerged it won’t cook properly. Do not even attempt as food safety would not be guaranteed.
- If your sous vide bag floats, either try to re-seal or utilize something to weight it down. I always use sous vide weights.
- Reserve searing creates a LOT of smoke. Turn on the oven fan, or open the windows, to get ahead of it a bit.
- Make sure to do a thorough job patting dry the sous vide roast beef with paper towels. To get a good pan-seared crust, the roast needs to be dry.
Sous Vide Recipes
More Sous Vide Beef Recipes to check out: Sous Vide Ribeye, Sous Vide Prime Rib and Sous Vide Tri Tip.
Sous Vide Roast Beef
Sous vide roast beef is a foolproof way to achieve perfectly tender, juicy slices every time, with precise temperature control that takes all the guesswork out of roasting.
Servings: 12 Servings
Calories: 107kcal
Cost: $18
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Equipment
Ingredients
- 1 beef roast, any size (*Note 1)
- 1-2 tbsp Better Than Bouillon, beef flavored (*Note 2)
- 1 tsp ground thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp black pepper
Instructions
SEASON THE ROAST BEEF
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Rub Better Than Bouillon generously over the roast. The larger the roast, the more you'll need. Start with 1 Tbsp and move up from there.
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In a small bowl, mix together the remaining ingredients and evenly rub the roast. The larger the roast, the more you'll need. Start with 1 Tbsp and move up from there.
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Transfer the roast to a Sous Vide bag.
COOK THE ROAST BEEF
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Pre-heat the water bath to your preferred doneness (*Note 3) using a sous vide immersion circulator.
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Transfer the vacuum bag to the water bath and cook for 24 hours minimum up to 48 hours. (*Note 4)
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Carefully remove the bag from the water bath with tongs. Remove the roast from the bag and pat dry. Keep the liquid to make a pan sauce.
REVERSE SEAR
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Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 5)
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Sear each side of the roast for 45 seconds.
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Turn off the stove and transfer the roast to a cutting board. Slice against the grain. No resting necessary.
Notes
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- Medium-Rare: 130°F to 134°F
- Medium: 135°F to 144°F
- Medium-Well: 145°F to 155°F
- Well Done: 156°F +
Nutrition
Calories: 107kcal | Carbohydrates: 0.3g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 47mg | Sodium: 47mg | Potassium: 262mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 2mg
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