Sous Vide Medium-Rare Chuck Roast The advantage of cooking a roast this way is the long cooking time tenderizes the beef while it absorbs the flavors from the spices without overcooking the meat.
The spice rub in this sous vide roast beef recipe uses loads of garlic, rosemary, and smoked paprika to create a full-bodied roast a has that classic roast beef flavor. We also add some Worcestershire sauce to deepen its natural umami flavors.
Picking Out a Roast
One of the things about cooking beef sous vide is how well the technique works for a wide variety of roasts. This approach works equally well with tougher roasts such as chuck, top round, or rump as it does with more tender ones like sirloin, ribeye, and tenderloin.