Prep Time: 10 minutes
Cooking Time: 6-8 hours
Serving: 4-6 people
Ingredients:
1 3-pound beef roast (such as chuck or sirloin)
4 cloves garlic, minced
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon soy sauce
Salt and pepper to taste
Directions:
Preheat a sous vide water bath to 135°F (57°C) for medium-rare, or adjust the temperature to your desired level of doneness.
Season the beef roast generously with salt and pepper.
In a small bowl, mix together the minced garlic, chopped cilantro, olive oil, and soy sauce.
Be careful to coat the whole surface of the beef roast with the cilantro-garlic mixture.
Make sure the beef roast is flat and not overlapping before placing it in a vacuum-sealed bag.
Using a vacuum sealer, close the bag. Cook the bag for 6 to 8 hours in the prepared water bath.
Once the beef roast has finished cooking, take it out of the bag and use paper towels to pat it dry.
A grill pan or cast-iron skillet should be heated at high heat. Swirl some oil into the pan to coat it. Add a little oil.
The beef roast should be seared for one to two minutes on each side. Before slicing and serving, remove the beef roast from the pan and allow it to rest for 5 to 10 minutes.
Before serving, you can add more chopped cilantro as a garnish. Serve alongside your preferred sides, such as mashed potatoes or roasted veggies.