SIRLOIN ROAST SOUS VIDE RECIPES

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.

Steps:

• Start by mixing the salt, pepper, smoked paprika, garlic, and onion powders together.
• Give the roast a good rub down with Worcestershire sauce before applying the spice rub. The Worcestershire sauce helps the rub adhere to the roast and adds flavor.
• There are a couple of ways you can smoke the roast, depending on how much time you have.  For the best results cook it in a smoker at around 215℉ for 4 to 6 hours. The roast is ready to come out when its internal temperature is between 145℉ to 155℉ degrees. 
• Let the roast rest for 20 minutes, covered with foil, before slicing. Sprinkling a little salt on the slices before serving them to help brighten up the beef’s flavors.