Sous Vide Beef Rump Roast | Sous Vide Beef Tender And Delicious | John Eats Cheap

[@cliffvictoria3863]

I have found that around 26 hours is the sweet spot for sous videing roasts. A quick sear is better than an oven sear. Try a HOT cast iron pan or, I have a flame thrower I pull out sometimes.

[@nbenefiel]

I’m doing rump roast right now. We buy half cow from a farmer friend every spring, no antibiotics or hormones, grass fed. But, with half a cow you get a lot of chuck, round, and rump. I like to do a roast for Sunday dinner but I can’t pop $150 for a prime rib or $75 for a leg of lamb every week. So I sous vide them and slice them thin. They are good.

[@JohnEatsCheap]

Great way to do it! We buy 1/2 from a farmer as well. Great savings and much better beef!

[@devinthomas4866]

Nice video. Great buy on circulator. My experience for big roast would be 130* for about 30-36 hours for real tender result and medium rare. Also, a hot cast iron skillet or the broiler good way to get sear and not over cook the edges. Corn on the cob is the best thing I've made with SV to be honest! Good luck

[@JohnEatsCheap]

Never tried corn! I’ll have to give it a try.

[@obcmissions]

Chicken’s great! Tender and juicy!

[@junemarie460]

I just started to sous vide. I tried boneless chicken breast first, which I seasoned with salt, pepper, and fresh raw garlic, with a little of olive oil in sealer bag. It was amazing, tender tasty perfection! Never will I buy pre-made chicken slices for my salads again :-) I have also done boneless pork chops, and then grilled with bbq sauce and they were fantastic and tender. Today I'm going to attempt a rump roast. Thanks for your video.

[@JohnEatsCheap]

Those sound amazing! Might need to plan some future videos. Hope your roast tastes great! Thanks for watching!

[@jignc1984]

You probably have to sous vide it longer to make it more tender. I cooked two pieces of chuck roast the first time I used my sous vide and the first one I opened was not that tender, so I put the 2nd one back in for another 24 hours and it was tender.

[@samuils]

OF course the outside will be slightly tougher, you put it in the over at a much higher temp, meaning you cooked the outside to higher temp while inside remained at much lower. By the way, to answer the chicken question, I am cooking chicken breast on a bone sues vide 145 degree 1.5 hours, similar rub, it is the best and juiciest white meat you will ever have.

[@JohnEatsCheap]

I’ve tried chicken now and really like it!

[@obcmissions]

Same here!

[@ibgirl4sure]

It's the only way I incubate my yogurt too. Going to try a roast tonight

[@jstev67]

Nice video. I personally like the top round. I cook it for 18 hours at 128f hold more juice and stays a little more medium rare. Also make great cold roast beef sandwiches.

[@JohnEatsCheap]

Top round is the best choice for this! IF I can get it for a good price!

[@Eclectic_RN]

"Here are some basic sous vide safety tips everyone should know. Cook at food-safe temperatures. To make sure vegetative forms of pathogenic bacteria will be destroyed, always sous vide food at a temperature of 132.8℉ (56℃) or higher." From what I've read cooking it up to 4 hours at 128 is ok, the problem is that beyond 4 hrs some bacteria will survive and reproduce. Even if eventually they die some can release endo + exotoxins. If it's freshly butchered most likely it's ok, but in fact, each time you are taking a chance. "According to the USDA and FDA, the minimum safe temperature for sous vide cooking is 130°F (54.4°C) to properly pasteurize food."

[@kamrie36]

Going to do a chuck steak this weekend. Yum! Ty for your video.

[@JohnEatsCheap]

Nice. Let me know how you like it!

[@danrichardson3653]

Good video but you sliced it backwards with the grain, instead of against the grain. Looks good

[@jabram6080]

I think thats why it wasnt as tender as he thought it would be. Makes a big difference.

[@ibgirl4sure]

Creme brulee came out perfect and so much easier than the oven.

[@JohnEatsCheap]

That sounds intriguing! 🧐

[@tomrath7277]

Maybe 36 hours.

[@Duane77able]

It's much more tender at 40 hours.

[@williambrady323]

Faraway? Fleet and farm? Iowa!

[@JohnEatsCheap]

Yep!

[@ryanfarn8869]

Did watch how you cut that meat was it against the grain or with the grain I am doing a xhuck roast right now 150 f for 24 hours

[@JohnEatsCheap]

Always against the grain. Thanks for watching and good luck with your chuck roast.

[@kindpanda1075]

@@JohnEatsCheap chuck or rump? Which one is better?

[@JohnEatsCheap]

@@kindpanda1075 For slicing thin & rare, I like the rump. Easier to slice across the grain. For beef & noodles, soup, etc., the chuck roast.

[@kindpanda1075]

@@JohnEatsCheap what about eating it like a steak? Thank you for the reply.

[@JohnEatsCheap]

@@kindpanda1075 Chuck would be like a really big, thick steak!

[@vqfive]

sous vide are inexpensive now. $30.00