Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Sous Vide Bottom Round Roast

Been hankering for French Dip sandwiches. Gonna try doing a bottom round in a sous vide. Wife's gonna pick one up tonight. I'll put it in tomorrow morning, sear, 24-30 hours at 130-131. Then a reverse sear when it comes out.

Everything I've read says that long of a cook turn that cheap cut into something extraordinary.

What will you do for a quantity of jus?

Sounds great. Looking forward to the photos.

I'll make some with some with beef stock and some of the liquid from the sous vide bag.




I'll be sure to post some.

Been doing cheap beef roasts sous vide for years. Usually a rump or sirloin tip. Typically something around three to four pounds. I go at 136 degrees. I would like a bit less but it keeps everyone in the house happy at that temp. I only sear after cooking. I typically go somewheres between eight to ten hours. Plenty tender for me.

I fry up a mix of onions mushrooms and garlic and mix in all my seasonings. Been really surprised at how much seasoning meat can handle in sous vide. I was a bit worried about over seasoning the first couple roasts I did. I bag the roast cover in the onion mix seal it up and overnight it in the fridge before cooking.

Never been too impressed by the taste of the bag liquid. I usually reserve a bit of the onion mix and use that to fortify some beef stock out of the freezer for my au jus.

Great meal either for sandwiches or roast beef dinner. If I watch the sales I can get it cheaper than burger.

Just bought one of those. Thanks for the tips.

Here the sequence from yesterday. Still in with about 8 hours to go. Last one was deglazing the pan for au jus.

Out of the sous vide. Little more ground pepper and another sear. Ju made from the bag drippings, red wine, fond, a bay leaf, Worcester, and broth. Reduced.

Finding it hard to wait for dinner.

Looks Great

Was gonna take a pic of the sandwich, but I couldn't put it down long enough between bits to do it.

Probably the most tender roast beef I've ever had. Not mushy at all. The double sear really made it and the ju taste great.

That looks great Steve! But like you, I would have dialed the temp back a little. (for my tastes) Gotta keep the family happy though....

I have a sous vide, but have only done steaks in it, so far. Good hot sear at the end makes a lovely presentation!

Plan on buying one of those cheap roasts soon to try. Hope it looks as good as yours.

I still prefer traditional !

From last week;

Eye of round, rubbed & ready for the smoker;



Pulled at 125*f & rested;



Thin sliced for sandwich meat;



Couldn't resist;

Looks Good!

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