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Sous Vide Rump Roast

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.

Sous Vide Rump Roast
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INGREDIENTS

INSTRUCTIONS

  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.

Related cuts: Rump Roast

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