the unroasted roast

aka sous-vide cooking

Sous-vide (= ‘under vacuum’) is easy. See Sous-vide Cooking for more details about recommended temperatures.

I cooked this small roast for 90 minutes at 132 ºF, with the roast starting at room temperature.

The bright red color of the meat is typical for low-temperature cooking. Don’t worry about it not being cooked. As can be seen in Pic1, the roast is thoroughly cooked through and steaming.


This is what you need for 2-4 servings:

  • 1 lb. beef roast
  • S&P, spices
Pic1: a perfect roast


Pic2: my sous-vide set-up
Pic3: the result ...
Pic4: ... and the meal

Deep-fryer / table oven method
A table grill with adjustable thermostat with a small cooking pot will work too.

The stovetop method:
You can even do sous-vide even without the deep-fryer and vacuum-sealer, but I do consider a reliable food thermometer essential to maintain the correct temperature.