Roast Beef Sous Vide

Ingredients

• 6lb bottom round Roast

• salt & pepper

• 3 cloves Garlic

• 3 sprigs Rosemary

• 5 sprigs Thyme

Instructions

1. The night before do steps 2-4

2. Season bottom round with salt and pepper

3. Grate garlic, mince thyme and rosemary

4. Place bottom round in vacuum bag with garlic, thyme and rosemary. and vacuum seal the bag. place in refrigerator.

5. Day of 6.5 hours before you plan to eat set sous vide circulator to 130F (for done-ness in picture) 133F for more medium. once up to temp place the bottom round in bag, in the water bath. cook for 6 hours min.

6. Remove from water bath and bag. Remove excess seasoning from surface like big chunks of garlic or herbs and patt dry.

7. Heat up a cast iron skillet to around 500F then sear all sides of the roast starting with the fat side down first.

8. Slice thinly by hand or ideally a deli slicer if you have one.