The Perfect Sous Vide Rump Roast Recipe | Napoleon (2024)

FAQs

How long do you sous vide a rump roast? ›

Cover a majority of the water bath with foil or plastic wrap to prevent too much evaporation. Set your timer, or Sous Vide app to 12 hours. After your beef has finished cooking, remove the bag from the water bath. Place the beef onto a plate to rest while you preheat your grill.

We recommend a time and temperature combination of 136ºF for 24 hours when you're cooking a beef roast sous vide.

Rump roast is a lean and economical cut that is tasty yet tough. This cut typically takes a longer time to become tender (there are additional ways to tenderize tough meat, too). The best way to cook it is to braise it in the oven or to use a slow cooker.

Seal in Sous Vide Bag: Place the chuck roast in a sous vide bag then seal the bag. Cook the chuck roast: Place the sealed beef in the sous vide bath and cook until tenderized, 36 to 60 hours. Remove From Pouch: Remove the sous vide bag from the water bath. Take out the chuck roast and dry it off well.

Instructions. Season rump roast liberally with Black Magic Rub (or just salt and pepper). Place roast in vacuum-sealed bag. Sous vide at 135°F for about 4 hours, or longer for added tenderness.

The minimum cook time to sous-vide bottom round roast or rump roast is 24 – 48 hours. I would recommend 24 hours, to get an even more tender roast. The sous-vide temperature is 138 – 145°F (59 – 63°C). The minimum cook time to sous-vide bottom round roast or rump roast is 12 – 36 hours.

And because your sous vide machine will be set to the exact temperature that you want the food to reach, you know it'll never go above this point and overcook. You just need to make sure that you're cooking your ingredients at the ideal temperature, which you can work out using our Sous Vide Cooking Time Calculator.

Benefits of Sous Vide Steak

The first benefit is that sous vide allows you to cook a perfectly done steak every time. The other benefit is the ability to turn tougher, but more flavorful, steaks such as flank steak into very tender steaks through longer cooking times.

If the meat is not falling apart, it needs to cook longer. When the meat is done, take it out of the pot and set aside. Scrape the fat off the top of the beef liquid. Taste the sauce- you may need to add salt or pepper.

Why is my rump roast always tough? ›

Whole, it averages 15 pounds, but the entire rump is most often cut into three or four roasts that are 3 to 4 pounds each. Rump roast comes from a muscle group that gets a lot of exercise; therefore, it has little fat and is extra lean. It will be tough unless you cook it correctly.

Follow these temperatures to determine how well-cooked you want your rump roast to be: 125°F for rare meat. 130°F for medium-rare meat. 140°F for medium-well meat.

Seal steak for sous vide and place in cooker at 135° for 24 hours. Remove steakfrom sous vide. Pat dry. Put butter in a large skillet over medium high heat until it just begins to brown.

There are a few different ways that you can season roast beef for a sous-vide. You could marinate the beef in your favorite marinade or rub, or you could just season it with salt and pepper before putting it into the bag. Some people also like to add fresh herbs, garlic, or other flavorings to the bag for extra flavor.

When it comes to preparing a fork-tender cheap cut of meat like a chuck roast, I find using the traditional slow cooker method less than efficient or fool-proof. The sous vide cooking method using an immersion circulator is the way to turn an inexpensive cut of meat into prime-rib tenderness and flavor.

There are many different sous vide time and temperature combinations you can use to simulate a traditional-style roast. I usually cook it at 176°F (80°C) for 12 to 24 hours for a fall apart texture or 156°F (68.9°C) for a few days for a firmer, but still flaky texture.

You can also potentially overcook your meats when it comes to searing them before serving, especially if you're using a much thinner cut of meat. So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement.

Visit the butcher, and get a thick-cut piece of rump, with the large part of the fat, but not all, cut away. The sous vide cooking temperature will determine how well done the meat is, and varies over a relatively small range between rare and well done. Rare is 49C, medium is 60C, and well-done is 70C and upwards.