Beef Top Round Roast

This makes an amazing top round roast. Of course it could be spruced up with fancy garnish or root veggies. Let's face it we want to eat and this is supposed to be fun and somewhat simple.

Author

Brian C.

Prep Time: 00:10

Recipe Time: 05:00

Temperature : 135F / 57.2C

Ingredients

• 3 lbs beef top round salt pepper
• 2 celery and half onion sliced or diced
• Clam shell of mushrooms option to add wine
• Chilli flakes and beef boulion
• 1 tablespoon flour 1 tablespoon flour saute rue for veggies

Directions

1. Place top round and veggie bag in water 3 hours.
2. Place red skin potatoes in bag toss in light oil and s&p. Add to sous vide for 30 minutes with roast in separate bags.
3. After 3 hours place potatoes in water for 30 minutes Take this time to gently stir top round and vegetables.
4. Remove potatoes 30 min then another 20 in oven. Time this close to the end of the 5 hour cooking period for the roast.
5. Remove from bag and sear with olive oil and butter
6. Strain out the au jus
7. Add butter back to pan and veggies
8. Saute with flour 1 tablespoon
9. Wine and add back au jus
10. Add half a cube of bollion
11. Red chill if you like heat spice it up
12. Peel fresh carrots into sauce and remove from heat. Nice and crisp.
13. Beautiful and as tender as deli meat promise.

Finishing Steps

1. Serves 12 depends on company plus additional veggies you could really stretch this recipe. Also a little fresh Italian parsley or some fresh snow pea tendrels would make an amazing garnish also I really enjoy Pungent lettuces endive salad would be great on the side of this.