Sous Vide Sirloin Roast
One of my favorite meals is a good roasted beef. However, roasts are notoriously hard to cook properly. People are split on the best method to create a good outer crust while still keeping the middle a good temperature. Even the best roasts have a wide band around them of overcooked meat. Sous vide comes to the rescue once again.
Ingredients
- 3-4 lb sirloin roast
- 1/2 Tbs garlic powder
- 1/2 Tbs paprika powder
- 1 tsp ancho chile powder
- 2 thyme sprigs
- 2 rosemary sprigs
- 3 Tbsp butter
Instructions
- Pre-heat the water bath to 131°F (55°C). Cover the sirloin roast with salt, pepper, the garlic, paprika and ancho chile powders and place in a pouch. Add the thyme, butter, and rosemary to the sous vide pouch and then seal the roast.
- Place the sirloin roast in the water bath and cook for 12 to 48 hours depending on the cut of meat you are using. For a grass-fed sirloin roast 12 hours should be good up to 24 to 48 hours for a supermarket top round or chuck roast.
- Take the steak out of the water bath and remove it from the bag. Dry it off thoroughly using paper towels or a dish cloth. Quickly sear the sirloin roast for 1 to 2 minutes per side, until just browned, then remove from the heat.