Whether you want thick or thinly sliced Roast Beef, using the sous vide cooking method will give the results that are perfect for both! Just a few minutes of prep and the rest is hands-off cooking.
Prep Time10 minutesmins
Cook Time1 dayd12 hourshrs
Total Time1 dayd12 hourshrs10 minutesmins
Course: Dinner, Sandwich
Cuisine: American
Servings: 8
Calories: 321kcal
Author: Louise
Equipment
Sous Vide Circulator
Ninja Foodi Pressure Cooker with TenderCrisp with Sous Vide Function
Heat the inner pot of the Ninja Foodi or a large skillet on the stove and add in the olive oil. Season the roast on all sides. When the oil is hot, sear on all sides. Remove the roast and place on the cutting board to cool.
Set up the sous vide equipement. For the Ninja Foodi, place 10-12 cups of water into the inner pot. For immersion circulators, the amount of water will depend on your container and machine.
Place the roast into your sous vide bag and either vacuum seal it or use the water displacement method to get the air out of the freezer bag before sealing. To do this, simply submerged the bag into the water and let the water push the air out. Be careful not to let the opening of the bag go underwater. Seal the bag.
Set the sous vide temperature for how you like your roast beef cooked: Rare 130℉/55℃, Medium Rare 133-135℉/56-57℃, Medium 140℉/60℃, Medium Well 150℉/65℃, Well Done 155℉/68℃ and let the water heat up to that temperature.
Once the water bath is your desired temperature, put the bag with the roast in it into the water. Cover the sous vide container. For the Ninja Foodi, you use the pressure lid with the valve vented. Sous Vide for 36 hours.
When the time is up, remove the bag with the roast and carefully remove the roast. There will be juices in the bag and those can be seasoned and heated for au jus or thickened into a gravy.
If you are serving the roast warm, slice and serve. If you want to thinly slice for sandwiches, I suggest refrigerating the roast for 8-12 hours. It will be easier to slice that way.