Ingredients (Roast)

• 3 lb beef roast
• 2 cloves garlic, minced
• 1 tbsp rosemary, minced
• 3 tbsp salted butter
• 1 tbsp garlic olive oil
• 1 tsp garlic powder
• 1 tsp salt 
• 1 tsp pepper
• 1-2 tbsp avocado oil

Ingredients (Red Wine Reduction)

• Olive oil, for coating the pan
• 1/4 cup shallots, minced
• 1/2 cup red wine
• Beef stock from bag
• 1/4 cup beef stock (if needed)
• Beyond Bullion (Roast Beef or Garlic) to taste (if needed)

Cooking Instruments

• Cooking Twine
• 10 QT stock pot
• Sous Vide
• Sous Vide Bag, Freezer Bag or Food Saver Bag
• Bag clips or magnets
• Cast iron pan
• Tongs

Instructions

1. Fill your stockpot with water based on your sous vide machines instructions and the roast without overcrowding. Set the temperature to your desired doneness (medium-rare is 131 degrees F to 134 degrees F) and let the water heat up before adding the roast.
2. Truss your cut of meat with cooking twine to help hold it together.
3. Generously season all sides of your roast with salt, pepper, garlic, and garlic powder.  Amounts above are an estimate so you can increase or decrease based on the size of your roast.
4. Heat up your cast iron pan with the avocado oil and brown the roast on all sides (normally around 6 mins a side).
5. Place your roast into sous vide or freezer bag with sprigs of rosemary and the butter cut up. Seal the bag.
6. Add roast to the preheated water clipping the bag to the side of the pot.
7. Cover top of pot with clingwrap and cook for 18-24 hours, adding water if needed.
8. After the sous-vide cooking is finished, remove  the roast and set aside.  Reserve leftover juices from the bag to create your sauce.

Instructions (Reduction Sauce)

1. Using a small amount of garlic olive oil to a sauté pan sweat your shallots until they are opaque.
2. Add leftover juice from the bag to the sauté pan and allow to reduce by half.
3. Pour wine into pan and reduce again by half.
4. Season to taste.  We keep Beyond Bullion Roast Beef concentrate on hand if we need to dress it up just a bit.