Sous Vide Roast Beef is tender, juicy and perfectly cooked every time. It’s a perfect dish for the holidays, especially when it’s served with a Creamy Mushroom Sauce.
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Dinner at home with friends is so much fun!
Cooking always brings an element of entertainment, and who doesn’t like hanging out in the kitchen? It seems that it always ends up being the gathering spot, no matter the occasion.
But if you’re the one doing the cooking, I highly suggest that you go easy on yourself and plan a meal where you can do most of the work ahead of time.
That’s why I love this sous vide roast beef so much!
It cooks away for 18-48 hours (making things super flexible!). Then, when you’re ready to serve, you simply need to sear it in a hot skillet and whip up the Creamy Mushroom Sauce (if you so choose).
This roast beef is super tender and cooked to a perfect medium-rare. It almost tastes like filet mignon. Want to take things even further over the top? Drizzle on that amazing mushroom sauce!!!
Equipment needed
This cooking technique requires a gadget or two. Here’s what you’ll need:
- Immersion circulator – AKA the sous vide machine!
- Vacuum sealer bags – Vacuum-sealed bags work best, but you can also use the water displacement method.
- Sous Vide Container– Any heat-proof container will work (like a large stock pot). But, because the cook time is so long, I like to use a container with a lid to minimize the water evaporation. Otherwise, you’ll be adding water every few hours.
- Sous Vide Lid – Essential for long cook times! A good lid will prevent you having to add more water every couple hours!
Ingredients needed
- Beef Roast – Plan on about 1/2 pound per person. The sous vide cook time will remain the same regardless of the size. I used a chuck roast for this recipe. But you can also sous vide rump roast or eye of round roast.
- Au Jus Mix – This is optional, but it gives the roast a great flavor! It’s sold near the envelope packaged sauce mixes and seasonings.
- Salt & Pepper
- Oil & Butter –These will be added to a hot skillet to sear the beef.
- Mushroom Sauce – For serving. Or try one of these 12+ sauces for prime rib.
Roast beef sous vide temperature
- Tender steak-like texture // 132-136 degrees: Not fall apart tender, will still hold its shape. (18-48 hours)
- Fall apart tender // 140-145 degrees: Super tender and moist. (18-48 hours)
Note: For food safety, it’s recommended to cook beef to a minimum temperature of 145-degrees. However, when cooking sous vide, it’s safe to cook at a lower temperature.
How to make roast beef sous vide
Cook the Roast
- To start the cooking process, place your sous vide in a vessel that’s large enough to hold enough water for your bag to be fully submerged and deep enough to ensure that the water level falls between the minimum and maximum level indicators on your sous vide circulator.
- Set the sous vide to 135-degrees (for a perfect medium rare).
- Season the roast with the au jus mix and salt and pepper.
- Place the roast in a large vacuum bag or two ziploc bags (doubled up), seal, and place in the water bath.
- Sous vide for 18-48 hours.
Make the Creamy Mushroom Sauce
- Brown the mushrooms, then set aside.
- Saute shallots in butter, then add in some garlic.
- Add tomato paste and flour to the skillet, and brown.
- Add red wine, broth, thyme, and soy sauce.
- Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Stir in the cream and the mushrooms. Season, to taste.
Sear
- Remove the roast from the bag and pat dry with paper towels.
- Season with salt and pepper.
- Preheat a cast iron skillet over high heat. Add oil and butter.
- Once melted, sear the roast for about 1-minute per side, tilting the skillet and spooning some butter over it as it browns.
Serve
Serve the roast with the creamy mushroom sauce spooned on top.
Recipe FAQs
For a tender, medium-rare roast, I prefer to sous vide at 135-degrees. You can cook as high as 145-degrees for a fall-apart tender roast.
The longer the roast cooks, the more tender it will become. This is because the connective tissue (collagen) breaks down as it cooks. So, an 18-hour cook will be firmer than a 24-hour cook at the same temperature. I like to cook my roast for a minimum of 24-hours, but you can cook it for up to 48 hours (see below).
It’s virtually impossible to overcook in the sous vide. However, I wouldn’t recommend cooking your roast for any longer than 48-hours. After that, it may become too tender and a bit mushy.
Yes! Generally, when cooking from frozen, the only thing you need to adjust is the cook time. However, since we’re already cooking the roast for a minimum of 18 hours, there is no need to add any additional time.
What to serve with it
Wine pairings
Of course, no dinner party is complete without a couple great bottles of wine. And this dish is just begging to be paired with bright, acidic wines that balance out the richness of the roast beef and complement that rich, creamy mushroom sauce.
Pinot Noir is a perfect pairing for this dish. It has a bright acidity which is a great balance with the richness of this dish. And earthy Pinot Noirs are a match made in heaven for mushrooms!
Merlot is also an excellent match for the meaty and umami-forward mushrooms.
More savory dinner recipes
More sous vide cooking recipes
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Sous Vide Roast Beef
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Set sous vide to 135-degrees (for medium rare).
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Season the roast with the au jus mix and salt and pepper.
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Place the roast in a large vacuum bag or two ziploc bags (doubled up), seal, and place in the water bath.
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Sous vide for 18-48 hours.
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Remove the roast from the bag and pat dry with paper towels.
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Heat the oil and butter in a large cast iron skillet over medium-high heat.
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Once hot, place the roast in the skillet and sear each side for about 1 minute.
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Transfer the roast to a cutting board, slice against the grain, and serve.
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Note: For food safety, it’s recommended to cook beef to a minimum temperature of 145-degrees. However, when cooking sous vide, it’s safe to cook at a lower temperature.
Creamy Mushroom Sauce
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In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook, undisturbed, until browned, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes longer. Transfer to a bowl.
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Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the shallot and cook until translucent, about 2-3 minutes.
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Add the garlic and cook for 30 seconds, until fragrant. Add the tomato paste and cook 1 minute longer. Stir in the flour and cook 1 minute longer.
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Add the wine, broth, thyme, and soy sauce. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes.
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Stir in the cream and the mushrooms. Season with additional soy sauce, salt, and pepper, to taste.
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Serve the seared roast beef with the creamy mushroom sauce. Enjoy!
Calories: 244kcal | Carbohydrates: 15g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 286mg | Potassium: 527mg | Fiber: 3g | Sugar: 5g | Vitamin A: 533IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg
This post was originally published in 2022. It was updated in 2024. The sous vide roast beef recipe remains the same. Enjoy!
