The Perfect Sous Vide Rump Roast Recipe
**This recipe is a set and forget recipe requiring the beef be cooked for up to 12 hours using a sous vide cooker.**
After visiting Scotland, I knew it was time to celebrate Robert Burns Day as only I could, by grilling up something delicious. This Sous Vide Rump Roast with Scotch Gravy paired perfectly with my Grilled Haggis and brought the whole meal together. Using my Joule, by ChefSteps I was able to cook a rump roast to the perfect temperature, then finished it on a hot grill for some pretty succulent beef. Rump Roast is usually reserved for slow cooking due to its tough nature. That’s why using the Joule to cook this meal was ideal. The gravy I made using the juices from the cooked beef, with the addition of a healthy splash of Scotch made for one very delicious Robert Burns Supper. Don’t forget the Neeps and Tatties.
The Perfect Sous Vide Rump Roast Recipe
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Method
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1- 2 lb.
rump roast, fresh
2 cloves
garlic, crushed
salt and freshly ground pepper to taste
1 tbsp.
olive oil
2 tbsp.
butter
2 tbsp.
flour
2 tbsp.
scotch whisky
bag juices from cooked beef
1 cup
beef stock, warm
- Fill a pot with water and set your Sous Vide cooker to preheat to 130°F.
- While the Sous Vide cooker is warming, season the beef on all sides with salt and pepper. Drizzle the olive oil on all sides as well. Place the rump roast into a heavy-duty zipper bag, or vacuum bag, tossing in the garlic cloves too.
- Once the water is to temperature, submerge the bagged beef into the water bath; you may need to clip the bag to the side of the pot. 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. Remember to save the juices that are in the bag for your gravy.
- Preheat the grill to high, about 500°F. Prepare to sear over direct heat. The Infrared Side Burner is also ideal for this. Once hot enough, sear the beef on all sides until delicious grill marks form. If you notice that the outside of the beef is overly moist before searing, dab with a paper towel.
- For the gravy. In a saucepan over low heat, melt the butter, then whisk in the flour. A little at a time, pour in the leftover beef juice. If the butter-flour mixture turns chunky or into a paste during the first couple additions, that is alright. Keep adding the bag juices until they’re gone, then add in the scotch. Whisk until smooth. Bring the sauce to a simmer to allow the alcohol to cook off (mostly). If you find the gravy is too thick at this point, add 1 to 3 tbsp. of beef stock at a time, until the gravy is just right. If it’s too thin, simmer until the gravy has thickened.
- Serve the beef sliced with mashed potatoes, mashed turnips, your favorite veggies, Haggis, and Gravy.
Sous Vide Rump Roast with Scotch Gravy is insanely tender and flavorful. You would think you are eating prime rib, or tenderloin - that’s how beautiful the slow cooking process of Sous Vide makes a rump roast! The simple seasoning on the roast itself allows the gravy to truly shine. Every bite of this meal will leave you wanting more. What is your favorite cut of beef for family meals?
Sear using direct, high heat - for color
Slice for serving
Serve with haggis, neeps, and tatties
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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No Robert Burns Supper is complete without a perfectly cooked Haggis. Having never done so, I had to learn How to Cook a Haggis on the Grill, and from my experience, you can easily cook your own Haggis on the grill too.
Sear using direct, high heat - for color
Slice for serving
Serve with haggis, neeps, and tatties
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