Sous Vide Roast Beef is tender, juicy and perfectly cooked every time. It’s a perfect dish for the holidays, especially when it’s served with a Creamy Mushroom Sauce and these easy Sour Cream Mashed Potatoes.
Season the roast with the au jus mix and salt and pepper.
Place the roast in a large vacuum bag or two ziploc bags (doubled up), seal, and place in the water bath.
Sous vide for 18-48 hours.
Remove the roast from the bag and pat dry with paper towels.
Heat the oil and butter in a large cast iron skillet over medium-high heat.
Once hot, place the roast in the skillet and sear each side for about 1 minute.
Transfer the roast to a cutting board, slice against the grain, and serve.
Note: For food safety, it’s recommended to cook beef to a minimum temperature of 145-degrees. However, when cooking sous vide, it’s safe to cook at a lower temperature.
Creamy Mushroom Sauce
In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook, undisturbed, until browned, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes longer. Transfer to a bowl.
Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the shallot and cook until translucent, about 2-3 minutes.
Add the garlic and cook for 30 seconds, until fragrant. Add the tomato paste and cook 1 minute longer. Stir in the flour and cook 1 minute longer.
Add the wine, broth, thyme, and soy sauce. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes.
Stir in the cream and the mushrooms. Season with additional soy sauce, salt, and pepper, to taste.
Serve the seared roast beef with the creamy mushroom sauce. Enjoy!