Sous Vide Sirloin Roast Recipe (2024)

More RecipesSous Vide Beef RecipesSous Vide Sirloin RecipesSous Vide Recipes RecipesClick here to get great sous vide content via email

Written by Jason Logsdon

One of my favorite meals is a good roasted beef. However, roasts are notoriously hard to cook properly. People are split on the best method to create a good outer crust while still keeping the middle a good temperature. Even the best roasts have a wide band around them of overcooked meat. Sous vide comes to the rescue once again.

Sous Vide Sirloin Roast Recipe (1)

Cooking the roast with sous vide allows you to keep the entire roast the doneness you want. For extra flavor you can apply a rub or paste to the outside of the roast and quickly sear or broil it to form a nice crust. I prefer a nice garlic, rosemary, and thyme paste but many people love a horseradish or mustard crust on their roast beef.

I used a sirloin roast for this sous vide recipe but you can use any large roast cut of beef. For some of the tougher cuts of beef you might want to increase the time spent in the sous vide. I also used grass-fed beef which I've found to have better texture when not cooked as long as the supermarket beef.

The process of cooking a good sous vide sirloin roast is pretty easy. You first season the meat with any seasonings you might want to create a nice base flavor. I used a mix of garlic powder, paprika, salt, pepper, and ancho chili powder, as well as some fresh rosemary and thyme.

Sous Vide Sirloin Roast Recipe (2)

You then seal the roast in the bag and cook it sous vide for between 12 and 48 hours. As I said, I used a sirloin roast (more tender cut) of grass fed beef (tenderizes faster) so I cooked mine for 12 hours and it was perfect but if you're using a supermarket top round or chuck roast you might want to try for 24 to 48 hours.

Once the roast is done cooking, you dry it off thoroughly and then give it a good sear to add color and flavor to it. This can be done in many ways, and my how to sear article will step you through many of them.

You can serve your sous vided sirloin roast with any sides you traditionally like, but in this recipe I use roasted brussels sprouts and sauteed onions. If you are looking for something to use your leftover meat with, I highly recommend French dip sandwiches!

If Using a Paste

Just before the roast is done pre-heat the oven to around 400 or 450 and then make the paste or rub that you will use for the crust. I put fresh garlic, sweet marjoram, rosemary, thyme, and olive oil into a food processor and made a paste. You can make any kind of paste or rub you prefer, there are lots of different variations on seasoning roasts that you can adapt to this method.

When the sous vide roast is done, take it out of the pouch, pat dry, and place on a sheet pan or roasting tray that can go into the oven. If you are using a paste or rub on the outside of the meat that is exposed and place the roast in the oven. You just want to leave it in there long enough to develop the crust but not cook the roast anymore.

Sous Vide Sirloin Roast Recipe (3)

You can also sear the roast after you take it out of the sous vide and before you put on the paste. However, I've found that this tends to overcook the meat more, since at this point any heat we apply is overcooking the roast. If you really like a good crust though it is an option.

Once the crust is done you take the sous vide roast out of the oven, slice it and serve it. For a specific recipe using a crust I recommend my Sous Vide Prime Rib Roast recipe.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Sirloin Roast you can check out the following.

  • Sous Vide Equipment
  • Beginners Guide to Sous Vide
  • Sous Vide Torches
Sous Vide Sirloin Roast Recipe (4)

Sous Vide Sirloin Roast

  • Published: March 1, 2011
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 13 or up to 48 Hours
  • Cooks: 131°F (55°C) for 12 to 48 hours
  • Serves: 4 to 6

Ingredients for Sous Vide Sirloin Roast

  • For the Sous Vide Sirloin Roast

  • 3-4 pound sirloin roast
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon paprika powder
  • 1/4 tablespoon ancho chile powder
  • 2 thyme sprigs
  • 2 rosemary sprigs
  • For the Roasted Brussels Sprouts

  • 2 pounds Brussels sprouts (900 grams)
  • 4 cloves garlic, minced
  • 1 pint cherry tomatoes
  • For the Sautéed Onions

  • 3 yellow onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon white wine vinegar
  • To Assemble

  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh thyme leaves

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Cooking Instructions for Sous Vide Sirloin Roast

For the Sous Vide Sirloin

At least 13 to 48 hours before serving

Pre-heat the water bath to 131°F (55°C). Cover the sirloin roast with salt, pepper, the garlic, paprika and ancho chile powders and place in a pouch. Add the thyme and rosemary to the sous vide pouch and then seal the roast.

Place the sirloin roast in the water bath and cook for 12 to 48 hours depending on the cut of meat you are using. For a grass-fed sirloin roast 12 hours should be good up to 24 to 48 hours for a supermarket top round or chuck roast.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Sous Vide Sirloin Roast Recipe (5)

For the Roasted Brussels Sprouts

Preheat an oven to 400°F (200°C).

Cut the ends off the Brussels sprouts and discard the ends. Cut the remaining portion in half lengthwise. Toss the Brussels sprouts and garlic in olive oil then salt and pepper them. Place on a roasting sheet then cook, stirring once or twice, until tender, about 30 to 45 minutes.

During the last 5 or 10 minutes, add the cherry tomatoes to the roasting sheet and cook until they just start to burst.

For the Sautéed Onions

Heat some oil in a pan over medium heat. Add the onions and garlic then cook until the onions become tender and start to lightly brown, about 15 to 20 minutes. Add the white wine vinegar and stir to mix well.

To Assemble

Take the steak out of the water bath and remove it from the bag. Dry it off thoroughly using paper towels or a dish cloth. Quickly sear the sirloin roast for 1 to 2 minutes per side, until just browned, then remove from the heat.

Place the roasted Brussels sprouts and tomatoes in a bowl and drizzle with the fresh lemon juice. Add the steak and top with the sautéed onions. Sprinkle with the thyme leaves then serve.

Want Great Sous Vide Recipes?

Sous Vide Sirloin Roast Recipe (6)

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.

Average Recipe Rating(click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Related Amazing Food Made Easy Articles

  • Other "Sous Vide Beef " Articles
  • Sous Vide French Dip Recipe
  • How to Sous Vide Sirloin Steak Recipe and Guide
  • Sous Vide Juicy Lucy Hamburgers Recipe
  • Sous Vide Chuck Roast Medallions with Red Wine Mushroom Reduction Recipe
  • Sous Vide Beef Rendang Recipe
  • Sous Vide Prime Rib Recipe
  • Sous Vide Ragu alla Bolognese Recipe
  • Short Rib Korean-Style Lettuce Wraps Recipe
  • Sous Vide Osso Buco Date Night Short Ribs Recipe
  • All Sous Vide Beef Articles
  • Other "Sous Vide Sirloin " Articles
  • Sous Vide Meatloaf with Maple Bourbon Mustard Glaze Recipe
  • Sous Vide Maryland Style Steak Oscar Recipe
  • Sous Vide Sirloin Steak with Wilted Spinach Salad and Tomatoes Recipe
  • Sous Vide Sirloin Steak Recipe with Roasted Root Vegetables
  • Sous Vide Sirloin Steak with Lime-Ginger Slaw
  • Sous Vide Steak Quesadillas Recipe
  • Sous Vide Beef Salad with Figs Recipe
  • Sous Vide Sirloin Steak Recipe with Herbed Butter
  • All Sous Vide Sirloin Articles
  • Other My Favorite Sous Vide Recipes
  • Spicy Sous Vide Sweet Potato Salad Recipe
  • Sous Vide Lamb Tajine Recipe
  • Glazed Sous Vide Carrots Recipe
  • Moroccan Sous Vide Snapper Recipe
  • Sous Vide Squid with Sugar Snap Peas Recipe
  • Sous Vide Chicken Breast Recipe in Creamy Spinach Ricotta Sauce
  • Sous Vide Gefilte Fish
  • Sous Vide Mahi Mahi with Corn Salad Recipe
  • Sous Vide Shrimp Pomodoro Linguine Recipe
  • Sous Vide Leek Salad
  • All My Favorite Sous Vide Recipes

All tags for this article:Beef, Dish, Recipe, Roast, Sirloin, Sous Vide, Sous Vide Beef , Sous Vide Recipes, Sous Vide Roast , Sous Vide Sirloin

Sous Vide Sirloin Roast Recipe (7)This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.

Like What You've Read?

If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!

Get Started!

Did you enjoy this?
I'd really appreciate you sharing it with your friends:

Sous Vide Sirloin Roast Recipe (11)

You're Almost Done!

Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!

Enter your first name and email below, and I'll see you on the inside!

Privacy Policy:
I hate SPAM and promise to keep your email address safe.

You're On Your Way to Sous Vide Success!

Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!

Enter your first name and email below, and I'll see you on the inside!

Privacy Policy:
I hate SPAM and promise to keep your email address safe.

Sous Vide Sirloin Roast Recipe (2024)

FAQs

How long should I sous vide a sirloin roast? ›

For the best, most tender results, I recommend cooking a sirloin tip roast sous vide for 36-48 hours. A good quality, tender roast can be cooked in 24 hours, but may not be quite as tender.

What is the best sous vide temp for sirloin? ›

A medium-rare cook is the most common for sous vide sirloin. To do it, set the precision cooker to 130 degrees. Add your bagged steaks and cook for 1-2 hours.

How long to cook a 4 lb roast in sous vide? ›

Most recipes call for cooking the roast between 12 to 48 hours in a water bath set between 130ºF to 145ºF. We recommend a time and temperature combination of 136ºF for 24 hours when you're cooking a beef roast sous vide.

What is the temp for well done sirloin roast? ›

The best way to achieve your desired doneness is to use a meat thermometer, we've listed a link to purchase below. As a general rule: rare is 125°F / 52°C, medium rare 130°F / 57°C, medium 145°F / 63°C, well done 160°F / 71°C.

How long to cook a 2 lb roast in sous vide? ›

The minimum cook time to sous-vide bottom round roast or rump roast is 24 – 48 hours. I would recommend 24 hours, to get an even more tender roast. The sous-vide temperature is 138 – 145°F (59 – 63°C). The minimum cook time to sous-vide bottom round roast or rump roast is 12 – 36 hours.

How long does it take to sous vide a 2 lb roast? ›

Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours.

What is the minimum safe sous vide temperature beef? ›

To make sure vegetative forms of pathogenic bacteria will be destroyed, always sous vide food at a temperature of 132.8℉ (56℃) or higher. Double check your circulator. To ensure your circulator's temperature is accurate, verify your water bath with a thermometer before cooking.

What temperature is unsafe for sous vide? ›

Sous vide is a French term for “under vacuum” which is also known as reduced oxygen packaging (ROP). Food is vacuum-sealed and cook in water at a low-temperature; typically, 130–160°F/ 55–71°C.

Does steak get more tender the longer you sous vide? ›

The first benefit is that sous vide allows you to cook a perfectly done steak every time. The other benefit is the ability to turn tougher, but more flavorful, steaks such as flank steak into very tender steaks through longer cooking times.

Can you overcook a roast in sous vide? ›

You can also potentially overcook your meats when it comes to searing them before serving, especially if you're using a much thinner cut of meat. So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement.

What is the best sous vide temperature for roast? ›

What is the Best Sous Vide Roast Beef Temperatures and Times?
  • Tender Steak.
  • Medium-Rare: 131°F for 1 to 2 Days (55.0ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Braise-Like.
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
Nov 4, 2021

How many hours does it take to cook a 3lb roast? ›

Common Names
Approx weightRare (125 °F)Medium (145 °F)
2 lb31 min42 min
3 lb45 min55 min
4 lb1 hr1 hr 10 min

How do you know when sirloin roast is done? ›

The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.

Why is my sirloin tip roast so tough? ›

Sirloin tip beef roast often gets labeled as a tougher cut of meat. This is due to the beef coming from the hindquarter of the cow where the muscles are used more often for movement. It's best for this cut of beef to be cooked low and slow to help break down the connective muscle fibers.

Is a sirloin roast the same as a sirloin steak? ›

A top sirloin roast includes the same meat as top sirloin steaks. Both of these cuts come from the sirloin area of the cow. However, a top sirloin roast is larger than a steak, and you can get multiple steaks from one top sirloin roast.

Can you sous vide a roast too long? ›

While many will tell you that it's impossible to overcook with sous vide (and this isn't far from the truth), do bear in mind though that if you leave the food in the water bath for an extended period of time it won't 'overcook', but it could start to take on a mushy texture, so don't forget about it!

Is 4 hours too long to sous vide a steak? ›

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.

How long do you cook a 2.5 lb roast at 325? ›

This roast cooks at 450°F for 15 minutes and then 25 - 30 minutes per pound at 325°F for a boneless, medium cooked roast.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Domingo Moore

Last Updated:

Views: 6261

Rating: 4.2 / 5 (53 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Domingo Moore

Birthday: 1997-05-20

Address: 6485 Kohler Route, Antonioton, VT 77375-0299

Phone: +3213869077934

Job: Sales Analyst

Hobby: Kayaking, Roller skating, Cabaret, Rugby, Homebrewing, Creative writing, amateur radio

Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.