Roast Beef (like Mom makes, sort of)

Mom is famous for, among other things, her thinly sliced roast beef with gravy. The actual recipe is made from a eye round roast prepared the normal way in the oven.

This time I used a slightly different preparation using what was labeled "bottom rotisserie roast." I'm not really sure what it is because that isn't a beef primal or sub-primal. I think it might have been a bottom round roast.

Preheat oven to 400°F. Preheat the sous vide machine to 133°F.

Remove any excess fat and silverskin from the roast. Season with salt, pepper, and garlic powder. Lightly coat in olive oil and put in a roasting pan.

Roast for 10 minutes at 400°F, then flip over and roast the other side for 10 minutes.

Remove from the roasting pan and vacuum seal.

Sous vide for 3 hours at 133°F for medium-rare.

Remove from the sous vide machine. Reserve the liquid from the cooking bag and let the meat rest for at least a half hour before slicing.

Heat the liquid from the cooking bag. Add a slurry of all-purpose flour and water to make gravy. Add pepper. Add soy sauce to the gravy for salt and color.

The 2.28 lb. roast was fairly lean, and on sale for $ 8.64 it was quite a deal! It made four 6 oz. servings of sliced roast beef and gravy, two 3 oz. servings for roast beef sandwich, and two 2 oz. servings for stir fry. Even though it was an inexpensive cut of beef, the three hour trip through the sous vide made it tender, but, because of the very low heat, still let it come out moist and medium rare!