PULLED BEEF ROAST RECIPES

Name: Sous Vide Roast Beef
Prep time: 15 min
Cook time: 1 d
Total time: 1 d 15 min
Yield: 8
Cuisine: American
Ingredients: 3 1/2 lb beef roast; 2 cloves garlic (minced); 1 tbsp rosemary (minced); 1/2 tbsp Worcestershire sauce; 1 tsp smoked paprika; 1/2 tsp mustard powder; 1/2 tsp onion powder; 2 1/2 tsp salt; 1/2 tsp pepper

SOUS VIDE ROAST BEEF - UMAMI

Sous Vide Roast Beef - Umami image

For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you're serving it for Sunday dinner or just want super delicious roast beef sandwiches. Use this recipe to make a perfectly medium-rare roast that’s juicy and tender on the inside with a beautifully seared crust on the outside

Provided by Mark Hinds

Categories Dinner Lunch

Total Time 1455 minutes

Prep Time 15 minutes

Cook Time 1440 minutes

Yield 8

Number Of Ingredients 9

Ingredients

3 1/2 lb beef roast
2 cloves garlic (minced)
1 tbsp rosemary (minced)
1/2 tbsp Worcestershire sauce
1 tsp smoked paprika
1/2 tsp mustard powder
1/2 tsp onion powder
2 1/2 tsp salt
1/2 tsp pepper

Steps:

Set up your sous vide water bath with the temperature set to 136℉
In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper.
Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast.
Vacuum seal the roast in a plastic bag and cook it at 136℉ for 24 hours. When the roast is done cooking, drain the liquid into a small bowl and set the roast aside for finishing.
To get a nice crust on the outside of the beef roast, place it on a broiler pan and finish it in a 350ºF oven for 15 minutes, turning it halfway through. Once the roast comes out of the oven, let it rest for 5 to 10 minutes before serving.
The juices from the roast can be served as an au jus. To make the au jus take the liquid from the bag the roast was cooked in and bring it to a boil in a small saucepan for three to five minutes.
The au jus is especially good when you're using the roast beef to make French Dip sandwiches.

Nutrition Facts : Calories 283 kcal, CarbohydrateContent 1 g, ProteinContent 44 g, FatContent 9 g, SaturatedFatContent 3 g, CholesterolContent 123 mg, SodiumContent 848 mg, ServingSize 1 serving

SOUS VIDE ROAST BEEF - UMAMI

Sous Vide Roast Beef - Umami image

For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you're serving it for Sunday dinner or just want super delicious roast beef sandwiches. Use this recipe to make a perfectly medium-rare roast that’s juicy and tender on the inside with a beautifully seared crust on the outside

Provided by Mark Hinds

Categories Dinner Lunch

Total Time 1455 minutes

Prep Time 15 minutes

Cook Time 1440 minutes

Yield 8

Number Of Ingredients 9

Ingredients

3 1/2 lb beef roast
2 cloves garlic (minced)
1 tbsp rosemary (minced)
1/2 tbsp Worcestershire sauce
1 tsp smoked paprika
1/2 tsp mustard powder
1/2 tsp onion powder
2 1/2 tsp salt
1/2 tsp pepper

Steps:

Set up your sous vide water bath with the temperature set to 136℉
In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper.
Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast.
Vacuum seal the roast in a plastic bag and cook it at 136℉ for 24 hours. When the roast is done cooking, drain the liquid into a small bowl and set the roast aside for finishing.
To get a nice crust on the outside of the beef roast, place it on a broiler pan and finish it in a 350ºF oven for 15 minutes, turning it halfway through. Once the roast comes out of the oven, let it rest for 5 to 10 minutes before serving.
The juices from the roast can be served as an au jus. To make the au jus take the liquid from the bag the roast was cooked in and bring it to a boil in a small saucepan for three to five minutes.
The au jus is especially good when you're using the roast beef to make French Dip sandwiches.

Nutrition Facts : Calories 283 kcal, CarbohydrateContent 1 g, ProteinContent 44 g, FatContent 9 g, SaturatedFatContent 3 g, CholesterolContent 123 mg, SodiumContent 848 mg, ServingSize 1 serving

More about "pulled beef roast recipes"

SOUS VIDE ROAST BEEF - UMAMI

For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you're serving it for Sunday dinner or just want super delicious roast beef sandwiches. Use this recipe to make a perfectly medium-rare roast that’s juicy and tender on the inside with a beautifully seared crust on the outside
From umami.site
Reviews 3.8
Total Time 1455 minutes
Category Dinner, Lunch
Cuisine American
Calories 283 kcal per serving

The au jus is especially good when you're using the roast beef to make French Dip sandwiches.

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