I've made roast beef a number of times but I always smoke it. This time I decided to sous vide it. I picked up a 2.8lb eye round on Thursday and covered it with as much salt as would stick to it. I let it sit in the fridge on a wire rack overnight to dry brine. On Friday evening when I got home from work I fired up the smoker to 700° and seared it. Then, I vac sealed it with butter, Worcestershire, rosemary, thyme, sage, garlic powder, and black pepper. I got it in the water bath around 6pm at 130°. I pulled it out of the bath today at around 3pm, so about 21 hours total. It was amazing. The best roast beef I've ever made. Only thing I'd do differently is go a little lower next time. Maybe 125°. I also made homemade buns. The buns were good but next time I'll let them proof a little longer before baking and bake for a few more minutes. Also, the everything bagel seasoning just kind of fell off when I cut them open. Oh, and the buns are gluten free. My oldest has celiac so the whole house is gluten free. It's just easier that way. I strained the juices from the bag and made gravy to dip the roast beef in before piling on the rolls. My sandwich has slices of a cheddar gruyere cheese and horseradish sauce.
by PossibleLess9664
6 Comments
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That seems long for a peace of meat that size, lean, and collagen wise to me…
Ngl I thought this was a “is it cake” post lol.
Looks great. Pls don’t go lower though. Look up sous vide danger zones
Looks great! I have been hooked on doing the smoking/sous vide/sear. Smoke Tri-tip for a couple of hours for the smokey taste, and then into the sous vide at 131 for anywhere from 6-18 hours depending on how I want the mouthfeel.
I think I’d sear after sous vide not before, that might give you a better cook. There’s a clear band that looks about half an inch thick around the meat that’s from the sear I’m assuming. If you SV before, cool the meat down to fridge temp, and then sear I think you’d get a more even cook