Saturday, January 28, 2012

Beef Round Roast

Sous Vide Details: Cook beef round roast at 132ºF for 8-10 hours

Ingredients, Serves 4-6:
  • 5-7 lb beef round roast
  • Sprigs of rosemary and thyme
  • 2 tablespoons powdered garlic
  • Salt and pepper to taste
  • 2 tablespoons grape seed oil
  • Crust paste:
    • 4 tablespoons extra virgin olive oil (EVO)
    • 2 garlic cloves, minced
    • 2 tablespoons thyme, chopped fine
    • 2 tablespoons rosemary, chopped fine
    • 1 teaspoon tarragon, chopped fine
    • 1 teaspoon cayenne pepper
I was in the grocery store the other day and decided to try a round roast sous vide style with a longer cook time at a lower temperature to see if it would come out more tender than if cooked the conventional way.  I've cooked round roast in the oven and on the stove top and both times, it comes out a little dry and tough.  So I thought I'd give it a try!

First, pre-heat the water bath to 132ºF.  Sprinkle the garlic powder over the roast and salt and pepper to taste.  Put the roast in a bag and add sprigs of thyme and rosemary.  Seal the bag and drop in water bath.  Cook for 8-10 hours.  This works well when you prep in the morning for dinner that night.

When the roast is almost done, you can make the crust paste.  Mix all the ingredients in a bowl.  Heat an iron skillet with the grape seed oil on high until very hot.  When the roast is done, take it out of the water bath and bag and pat dry with a towel.  Rub the crust paste all over the roast.  Add the roast to the skillet and sear on all sides, roughly 30 sec to 1 minute per side or until a golden brown crust forms on each side.

When ready to plate, slice roast to display the beautiful "edge to edge" medium  rare results!!  Enjoy.


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