Step 1

For the Sous Vide Sirloin

Step 2

At least 13 to 48 hours before serving

Step 3

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.

Step 4

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.

Step 5

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.