Sous Vide Roast Beef Recipe

sous vide roast beef

sous vide roast beef

Yield: 1
Prep Time: 5 hours
Cook Time: 2 hours
Additional Time: 10 minutes
Total Time: 7 hours 10 minutes

I attempted to recreate this traditional recipe using low-temperature sous-vide cooking, and the results were spectacular. It requires very little effort and only a few ingredients; all you need is time and very little else.


  • 1 kg chuck in one piece
  • Salt
  • Pepper
  • Mustard
  • 1/2 onion
  • 1 carrot
  • The cooking juice
  • 1 tsp Cornstarch
  • Water


    1. Clean the meat thoroughly, season it, and spread it with mustard.
    2. Cook for 5 hours at 60 ° C after vacuum packing.
    3. Remove from the water bath, set aside for 2 hours to warm up, then open the bag, remove the meat, and save the cooking juices for the sauce.
    4. In a very hot skillet, sear the meat on all sides until golden brown.
    5. To make the sauce, sauté the onion and carrot in a little olive oil. To cook with the Thermomix, chop 5 seconds on speed 5 and then cook 5 minutes on 120 degrees Celsius on speed 1. Then add the cooking juice, cornstarch, and a little water and cook until thickened (with the Thermomix 5 minutes / 120 ° C / speed 1), shred, and serve with Roast Beef.
    6. Serve with the sauce after cutting into very thin slices.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 262Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 124mgSodium 186mgCarbohydrates 5gFiber 0gSugar 4gProtein 41g

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