Step 1

Season the beef with salt and pepper and let it sit, uncovered, in the fridge overnight.

Step 2

Heat a sous vide water bath to 133F degrees.

Step 3

Place the beef in a vacuum seal bag (or zip lock freezer bag if you are using the water displacement method) with the remaining ingredients and seal.

Step 4

Cook in the sous vide water bath for 36 hours.

Step 5

Remove and place in an ice bath for 10 minutes.

Step 6

Remove from bag and reserve the bag juice to use as an au jus.

Step 7

Use a sharp knife to thinly slice the roast beef and serve on sandwiches or alone.