Rump Roast Sous Vide

You can use this rump roast sous vide recipe to make a perfectly medium-rare roast that is juicy and soft on the inside with an incredibly caramelized crust on the exterior.

You should try cooking your next rump roast sous vide if you like succulent, juicy roast beef.

Rump Roast Sous Vide

Whether you are serving the entire thing for dinner or just want a delectable way to make roast beef sandwiches, this recipe makes an incredible roast.

The importance of cooking a roast this way is due to the fact that the long cooking time softens the beef while it absorbs the flavors from the spices without overcooking the meat.

What Is Sous Vide Cooking?

Normally, sous vide cooking caramelizes an inexpensive cut of beef with some seasonings.

After that, it is slow-cooked in a water bath, and you can use an immersion cooker for this until the meat becomes tender and mouth-watering.

There won’t be a need to tenderize, given that the seasoning blend and sous vide will do all the work.

Making sous vide rump roast is a fast and simple way to get ideal results all the time, particularly if you are cooking for a crown or meal prepping for the week.

Serving Options for Sous Vide Romp Roast

There are several different ways to serve roast beef cooked this way.

Slicing it thin and using it for French dip or Italian beef sandwiches is one of the most popular ways to serve this meat.

You also have the option of making a roast and slicing it throughout the week whenever you want a roast beef sandwich, and you can use whatever toppings you have on hand.

You can serve traditional open-faced beef sandwiches if you are using the cooking liquid to make gravy.

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In addition, it works equally well as the core of a grand dinner.

Below are a few of the dishes I would suggest that you serve with this easy recipe:

  • Sautéed green beans with balsamic vinegar
  • White cheddar and horseradish mashed potatoes
  • Mashed potatoes
  • Green beans
  • Steamed broccoli


You can store your leftover roast beef in a tightly sealed container and then place it in the refrigerator. This will allow it to last for up to 7 days.

You can also reheat it in a skillet or in the microwave.

And you have the option of serving it cold in a sandwich, salad, or wrap.

In addition, you can slice the leftover rump roast and add it to a soup or just stir fry it with broccoli, carrots, bean sprouts, water chestnuts, and baby corn.

Lastly, you can use leftovers to make the perfect beef sandwiches on whole wheat bread along with horseradish. Delicious!

Rump Roast Sous Vide Recipe FAQs

Can I Sous Vide Frozen Rump Roast?

The straight answer to the above question is yes, you can sous vide frozen rump roast.

You can even sous vide cook the roast from frozen directly.

The instructions and cooking time are also the same as for the fresh rump roast.

How to Reheat Leftover Sous Vide Rump Roast

I strongly suggest that you reheat the leftover rump roast in the sous vide warm water bath for the best result.

For a big piece, just heat up the water bath to the same temperature and then cook for around 20 hours.

However, you can always reduce the time accordingly if your leftover is smaller.

Dipping Sauce for Sous Vide Roast Beef

This is a delectable dipping sauce that will help take your rump roast to the next level.

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Some of my favorites include Beef Au Jus, garlic parmesan sauce, Arby’s Horsey Sauce, and cilantro chimichurri.

Can You Overcook Sous Vide Roast Beef?

Technically, you cannot overcook meat using the sous vide method, given that the temp can never go above the programmed temperature.

However, keep in mind that if you leave it in a container of heated water for too long, the texture of the food will become mushy.

Can I Use Sous Vide an Eye of Round When It’s Frozen?

Of course, you can. Just make sure that when sealing the bag, you include enough seasonings with the frozen meat.

After that, you can allow an additional 2 to 3 hours of sous vide cooking time, given that it needs to thaw before the cooking begins.

Final Thoughts on Sous Vide Romp Roast

The roast is amazingly tender, moist, and filled with flavor.

I suggest you have this for breakfast or brunch: just steak and eggs with potatoes then topped with an egg.

However, it is also perfect for dinner with some roast vegetables or sliced thinly for sandwiches for lunch.

It is perfect for a crowd, thanks to the fact that you can cook a large roast at once.

Sous vide is just the only way you can transform a tough cut of meat like rump roast into this tender, juicy, mouth-watering roast, and you will still cook your roast at rare or medium rare.

With all that being said, I’m sure you now have all you need for this perfect rump roast sous vide.

Tender Sous Vide Rump Roast

Sous vide is the only way to transform a tough cut such as rump roast, chuck roast, or bottom round roast into a succulent, tender, juicy roast while still cooking it at medium-rare or rare.

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This sous vide rump roast is ideal for steak and eggs for breakfast, for lunch sandwiches, and even for dinner for a crowd.

  • Course: Dinner, Main Course
  • Cuisine: French
  • Active Time: 10 minutes
  • Inactive Sous Vide Time: 24-36 hours
  • Prep Time: 5 minutes
  • Sous Vide: 1 day
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Servings: 6
Rump Roast Sous Vide

Rump Roast Sous Vide Recipe

Yield: 6
Prep Time: 5 minutes
Cook Time: 1 day
Total Time: 1 day 5 minutes

You can use this rump roast sous vide recipe to make a perfectly medium-rare roast that is juicy and soft on the inside with an incredibly caramelized crust on the exterior.


Sous-Vide Rump Roast

  • 2.5 Ibs of rump roast
  • 2 teaspoons of sugar
  • 3 tablespoons of unsalted butter, olive oil, or vegetable oil
  • 1.5 tablespoons of kosher salt
  • 2 tablespoons of freshly cracked pepper (stay away from using finely ground pepper)

To Serve

  • 6 servings of hash brown
  • 6 eggs (poached or fried)


    Sous-Vide Rump Roast

    1. First, you are to pat dry the roast cut with a paper towel. After that, mix the salt, pepper, and sugar together in a bowl, then spray the spices over the roast and press them into the meat to create a crust.
    2. Get a bag, and make sure it is large enough to hold the roast. Seal one edge of the bag and place the beef roast in the bag.
    3. Add the butter to the roast, and then vacuum seal the bag. That being done, fill a 12-qt container with water and attach the sous vide circulator.
    4. Ensure that you set the temperature to the right value; however, this is based on whether you want a rare or medium roast. For a medium rump roast, I strongly suggest you set it to 138 degrees F, then cover the sous vide with water, as this will help prevent evaporation.
    5. Submerge the vacuum-packed rump roast in the water when the water reaches the right temp. Make sure you monitor the time and let the rump roast cook for at least 18 hours, but it can be kept for up to 36 hours.
    6. Now, remove the bag from the water when the roast is done cooking, and then let the roast rest for a few minutes. Also, cut the edge of the bag and pour the jus into a bowl.
    7. After that, proceed to heat the cast-iron pan over medium-high heat and pour a little oil to coat the bottom of the pan.
    8. Then, caramelize the roast in the hot pan, and it should take around 45 seconds to 1 minute per side until the surface is seared.
    9. That being done, slice the sous vide rump roast into thick or thin slices and then serve with the jus.

    To Serve

    1. For breakfast or brunch, you can serve breakfast potatoes with eggs or just hash browns.
    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 570Total Fat: 39gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 231mgSodium: 1699mgCarbohydrates: 37gFiber: 3gSugar: 2gProtein: 19g

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