Chef Joe’s easy roast beef

This is an easy way to produce perfect sandwich roast beef that is inexpensive, delicious, and gives top flight restaurant results. This finished roast can be sliced thin and stacked high on any roll you like!

Author

Joe Gera

Professional Chef, YouTube host YouTube.com/FromScratchWithLove

Prep Time: 00:15

Recipe Time: 10:00

Temperature : 134F / 56.7C

Ingredients

• 1 4 - 5 LB Bottom Round roast
• 1 Tbsp Worcestershire sauce
• 1 Tsp Balsamic vinegar
• 2 Tsp mild Dijon Mustard
• 1 Tsp Black pepper
• 2 Tsp Kosher Salt or sea salt
• 1/2 Tsp Garlic powder/granulated gralic
• 1/2 Tsp Onion pwder
• 1/4 Tsp dry Parsely
• 1/8 Tsp Smoked paprika
• 2 Sprigs Thyme
• 1 large garlic clove
• 2 Tbsp Extra virgin olive oil (clarified expeller pressed)
• 2 OZ Unsalted Butter

Directions

1. Mix seasonings, Worcestershire sauce, balsamic, & mustard in a 1 Gallon zip top bag. Remove bottom round roast and pat dry. Place roast into bag and massage marinade into meat. Seal bag tightly after squeezing all the air out. Set your immersion circulator for 134.0F. Cook for 10 hours or overnight.

Finishing Steps

1. Place a 12” Cast Iron or Carbon Steel skillet over high heat until it begins to smoke (approx 550F) Remove roast from bag and pat dry. Add 2 Tbsp of olive oil into the skillet, and sear on all sides to a dark mahogany brown. Add a good nob (2 OZ) of butter and baste the meat after the butter begins to foam, add the thyme sprig & garlic clove to the butter. Total searing time will be approximately 2 ½ minutes.
2. Allow to cool to room temp before slicing. Keeps in refrigerator for 10 days in a crisper drawer, or up to a year in the freezer.