There have been many times when I overcooked a roast in the oven. It still tasted great but needed a lot of help from the gravy. So when I got my Anova sous vide, one of the first things I learned to cook in it is roast beef. You can use whatever cut you want but cuts that are already soft to begin with, like tenderloin and ribeye, doesn't seem to work as well. So I would suggest sticking to cuts like chuck or eye of round or brisket. This recipe will take over a day of cooking so plan ahead.
1. Liberally rub the roast with your choice dry spices. I tend to not salt the roast at this stage and usually wait till the searing stage to salt.
2. Seal the roast using a vacuum sealer or using the ziploc bag method
3. Cook in a water bath at 129 degrees fahrenheit for 20-24 hours (depending on the thickness of your roast). This will cook the roast to a medium rare to medium doneness
4. Remove from the bag and dry off the roast with a paper towel. You can re-season the roast with your choice of spices and salt at this stage before searing it
5. Sear the meat on all sides in a hot pan, or in the oven at broil. You can also use a torch but it may take a long time so I would suggest using a pan/oven first and using a torch to get at spots missed.
6. You dont need to let the meat rest when you cook in a sous vide so you can cut slices whenever you are ready to serve. However, letting it sit for 10-15 mins doesnt hurt either!
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