One of my favorite things to cook sous vide is Roast Beef. This is because I can take a tough piece of Beef and make it very tender by cooking it this way for many hours. Smoking it first adds a nice smokey flavor. Perfect for sandwiches, or serving along some mashed potatoes and gravy.
3-5 Pound Eye of the Round Roast
Ground Black Pepper
Trim your Roast to remove any fat or silver skin. Next sprinkle Roast evenly with Salt, Pepper, and the Garlic Powder. Allow to sit on counter while you start your smoker.
Set your Smoker to its lowest temperature, or the Smoke setting, which usually is around 170 degrees. Remember you are not trying to cook this, only to add some smoke flavor to the Roast. Smoke for 2-3 hours, making sure not to bring the internal temperature above 125 degrees.
Next vacuum seal in a bag and sous vide cook at 132 Degrees Fahrenheit for 21 hours. Make sure the Roast remains completely under the water line for the whole cook.
When it is finished cooking remove from bag, dry off, and sear on BBQ Grill, Hot Frying Pan or Broiler in Oven for a few minutes to crisp up. Slice and Enjoy!
To watch me prepare this recipe step by step simply watch my video below.