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Sous Vide Roast Beef with Rosemary
The beef has excellent flavor, is tender, and juicy.
Servings (slide to adjust):
Calories per serving: 230kcal
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Ingredients
- 2 pounds Beef roast
- 3 large Rosemary branches, with the wood stems
- 2 cloves Garlic, whole
- 2 tablespoons Red wine
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Do not remove the leaves from the rosemary branches.
- Put the beef, rosemary, garlic, and wine into a vacuum sealing bag and remove as much air as possible.
- Seal the bag.
- Attach the sous vide cooker in a large pot or another container. Fill it with water somewhere between the minimum and maximum fill lines.
- Add the sealed bag and make sure it isn't rising to the surface. You can secure it with a clip if you wish.
- Set the immersion cooker to the desired time and doneness.
- When the roast is done, remove the bag from the pot and set it aside. I like to put mine in the refrigerator to rest while I finish cooking side dishes.
- Heat a large cast-iron skillet or grill until it is almost smoking. Put a little oil in and spread it around.
- Cut the bag open and remove the rosemary sprigs and roast of beef. Discard the garlic and wine.
- Put the rosemary on the grill and quickly put the roast on top. Brown it on one side, then turn it and the rosemary on the other side.
- Let the roast rest about 5 minutes before carving it. Enjoy!
Notes
You can use a larger or smaller piece of beef if you want, it's up to how many people you need to serve. I usually allow a third of a pound per person.
Nutrition
Calories: 230kcalCarbohydrates: 1gProtein: 30gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 0gMonounsaturated Fat: 5gCholesterol: 92mgSodium: 93mgPotassium: 521mgFiber: 0gSugar: 0g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.