Sous Vide Roast Beef Recipe | SOUS VIDE Deli Roast Beef

This sous vide deli roast beef was made with a large, almost 7 pound bottom round roast. I cooked it at 187 F for 10 minutes, then reduced the temperature to 140 F and cooked it for 24 hours.

[berkeleythompson]

Penzeys is the best! The best part is they have an online store. The vast majority of my spices are Penzeys and I live in Tennessee.

That roast looks amazing! I am salivating watching you slice it.

[pjwroblewski]

I also use this method. Just a tip, if you want to thin slice, wrap and put the meat in the freezer for about an hour. Easier to thin slice then.

[Mike-rftz]

Good idea cutting a hole in the old Silpat silicone sheet for a lid for your water bath. I used the lid of a super-cheap Styrofoam cooler, which works fine, but the Silpat would store easier.

[robertzeurunkl]

2:20 - Setting the water temp to a high degree initially is super smart. I learned this the hard way with a long cook. Ever since, I set the initial temp high to kill surface bacteria, and then let the temp go down to about 132 for the rest of the cook. That's very smart of you. Did you learn that the hard way too? ;-)

[bonsaiman]

Looks great. Definitely going to try it.

[rickb]

Just learning a bit about cooking and came across this video. Thanks for the great presentation.

[AdamKayce]

The repurposing of the old silpat was genius! I've got one way past its prime that is about to become a lid. :)

[orione]

Wow that looks delicious! Can't wait to try this soon!

[michaelranasinghe]

Thank you for this video, it was very helpful

[carrotgold]

How do you know what temperature to sous vide at and for how long?

[robertzeurunkl]

SEVEN pounds. Go big or go home, they say!!!

[keithnewton]

What wrong with your beef ? The colour is terrible