Sous Vide Roast Beef

Garlic and herb-seasoned eye of round, sous vide in an instant pot for 24 hours and served with pan gravy.

Beef eye of round sous vide until tender and juicy, then pan-seared and served with a thickened pan jus.

I recently received an instant pot for a gift. When I opened the box, I was excited to see it had a sous-vide function. I have sous vide many times with an immersion circulator, but never with an instant pot. I must say the instant pot did very well. The meat came out tender and cooked to the perfect temperature. You can’t beat that, and there’s one less tool I need in the kitchen!

For this roast beef, I used eye of round. This cut is very lean with light marbling and a thin strip of fat on one side. The meat is tough, making it the perfect cut for long sous vide cooking. You can also use top or bottom round for this recipe. Bottom round has more marbling and sinew than the other cuts and may need trimming.

This recipe takes two days to make but requires only about 30 minutes of hands on cooking. I chopped the veggies and herbs, seasoned the meat, and refrigerated it for 24 hours. I came back the next day, set up my instant pot, threw the beef in a ziploc with some butter, and starting the sous vide. On the final day, I removed the meat from the bag, patted it dry, seared it, made a quick pan gravy, and served it with fluffy mashed potatoes. Simple and delicious!

Sous Vide Roast Beef

Course Dinner, Main Course
Total Time 2 days
Servings 2.5 pounds


  • Instant Pot or Immersion Circulator


Roast Beef

  • 2 1/2 pounds eye of round or top round
  • 1 tsp rosemary chopped
  • 1 tsp thyme chopped
  • 1 tsp sage chopped
  • 1 tbsp garlic minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Anaheim pepper minced 1/8 cup
  • 4 tbsp butter


  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup cooking liquid
  • 1/2 cup beef stock
  • 1/4 tsp Worcestershire


Roast Beef

  • Pat the beef dry and rub with herbs, salt, pepper, anaheim pepper, and garlic. Refrigerate for 1 hour up to 24 hours. Prep an instant pot with the rack inside and fill with enough water to cover the beef. Heat the water to 132 degrees for medium rare.
  • Place the beef in a ziploc bag with 4 tbsp of butter. Remove as much air as possible and seal. Place the bag in the instant pot. Close the lid and sous vide for 24 hours. Remove the bag from the pot. Remove the beef from the bag and pat dry, saving the liquid. Heat a skillet with 1 tbsp of oil over medium-medium high heat. Sear the beef on all sides until browned. Remove the beef, set aside, and wipe out the skillet. Continue making the gravy. Slice the beef and serve with the gravy.
  • If using an immersion circular, fill a heat safe container with enough hot water to cover the beef. Attach the circular and set it to 132 degrees. When the water reaches temperature add the meat and cook for 24 hours. To finish the beef follow the instructions above.


  • Return the skillet to the stove over medium heat. Melt the butter. Stir in the flour and cook for 1 minute. Add the reserved liquid, Worcestershire, and beef stock. Cook until slightly thickened.

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