Sous Vide Round Roast
The art of Sous Vide

Sous Vide Round Roast

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Adjust Servings:
2 pounds Beef Round Roast
To Taste Salt
To Taste Pepper
3 tablespoons Olive Oil
1 tablespoon Ghee Or substitute butter

Sous Vide elevates ordinary cuts of meat into something extraordinary.

  • 28 hrs
  • Serves 4
  • Easy



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Sous Vide set up

Fill your sous vide container with enough hot water to cover the roast. Add your sous vide and set the temperature to 129F/54C.

Make sure you have a privet, cutting board or something else between the hot pot and the counter top.

*** extreme, extended heat on granite, formica or other types of counter tops can cause the counter top to crack or burn ***



I've found that seasoning meat before it goes into the water bath does little for the meats taste. Just salt and pepper is all you need to add.


Bag and submerge

If you have a vacuum sealer system lets go ahead and get that roast into the bag and vacuum seal it.

If you do not have a vacuum sealer, go get a freezer ziplock bag. Fill your sink with water and place the roast in the ziplock. Slowly and carefully lower the bag with the roast into the water until you're just below the zipper. Make sure there appears to be no air in the bag and close the zipper. When you lift the bag out of the water it should appear as though you used a vacuum sealer.

Now lower into the hot water bath. Make sure the whole thing is submerged and that it stays submerged for this 28 hours. Unless you have a tightly sealed container for your sous vide, you're probably going to need to add water every few hours because of evaporation.


28 hours later...

Remove the bagged roast from the hot water. Carefully open the bag and remove the roast. Save the drippings if you want to make gravy or an au jus.


Let your imagination run wild

First things first, you've probably noticed that the roast looks as appetizing as a lump of coal. Here is when you get to be as creative as you want.

Dry the roast off with a paper towel (always)
Apply your favorite seasonings: Garlic salt, A1 dry seasoning, McCormicks, Thyme, more salt/pepper, etc.


Making the meat visually appetizing

Heat the olive oil and ghee in a heavy bottomed pan. Put the heat on high then add the roast. It's going to sizzle and pop and smoke, but don't be scared. Turn the meat on all sides letting them brown up (about 60-90 seconds per side).

Remove from heat - you're ready to eat.


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