Step 1

For the Pre-Bath

Step 2

Mix together the spice ingredients in a bowl. Salt the roast then cover with the spices. Place in a food safe, heat safe plastic bag or vacuum bag. Seal with a vacuum sealer or the water displacement method.

Step 3

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

Step 4

For the Sous Vide Beef

Step 5

At least 24 to 72 hours before serving

Step 6

Preheat the sous vide water bath to 131°F (55°C).

Step 7

Place the vacuum sealer bag in the sous vide bath for 1 to 3 days.

Step 8

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.