Sous Vide Rump Roast
Season this lean cut with a spicy cajun rub, sous vide and sear, then slice thin for the ultimate roast beef sandwich.
- Prep
- 5 min
- Cook
- 270 min
Season this lean cut with a spicy cajun rub, then simply sous vide and sear. Thinly slice and serve on a buttered baguette for the ultimate roast beef sandwich.
Method
Directions
-
1
Season rump roast liberally with Black Magic Rub (or just salt and pepper).
-
2
Place roast in vacuum-sealed bag.
-
3
Sous vide at 135°F for about 4 hours, or longer for added tenderness.
-
4
Remove roast from bag and pat dry. Apply additional seasoning. Save juice from bag for au jus.
-
5
Add oil to heavy bottom pan and pre-heat it for 5-10 minutes on medium-high heat.
-
6
After the pan is pre-heated, sear each side of the roast (edges, too!) until nicely browned.
-
7
Remove roast from pan and let rest for 20 minutes.
-
8
Slice thin and season with finishing salt. Serve with au jus, if desired.
From farm to your kitchen
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Premium beef from trusted farms — shipped overnight, frozen at peak freshness.
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