Savory Spiced Beef Roast
Seared for a beautiful, tasty exterior and then cooked low and slow to lock in all of the juices, this Savory Spiced Beef Roast is incredibly tender and full of flavor and incredibly tender. It’s the perfect star of your next dinner party menu!
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Servings: 14
Calories: 449kcal
Ingredients
- 7 pounds Beef Roasts 2 (3.5-pound) roasts or 1 larger one. I like Chuck Roast for this recipe, but this spice mix would work on any beef roast.
- ¼ cup Kosher Salt
- ¼ cup Avocado Oil Approximate. The oil should completely coat the bottom of the pan you are using for searing.
- 4 teaspoons Hot Smoked Paprika
- 2 teaspoons Ground Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Turmeric
- 2 tablespoons Worcestershire Sauce
Instructions
- Fill the container you’ll be using with the Sous Vide with water, turn on the Sous Vide machine and set the temperature to 135°F. While it comes up to temperature, prepare the meat.
- Pat 7 pounds Beef Roasts dry with paper towels and then rub liberally with Kosher Salt (about ¼ cup Kosher Salt) on all sides.7 pounds Beef Roasts, ¼ cup Kosher Salt
- Heat approximately ¼ cup Avocado Oil in a large skillet over high heat. Once the oil is hot and starts to shimmer, place one roast in the pan. Let it sit until it releases from the pan. Flip it over and repeat the process. Using tongs, sear all of the edges as well. Remove it from the heat and let it cool enough that you can handle it without getting burnt.¼ cup Avocado Oil
- Combine all of the spices–4 teaspoons Hot Smoked Paprika, 2 teaspoons Ground Cumin, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Ground Black Pepper, and 1 teaspoon Turmeric. Mix well.4 teaspoons Hot Smoked Paprika, 2 teaspoons Ground Cumin, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Ground Black Pepper, 1 teaspoon Turmeric
- Apply the rub to the roasts. Use all of the rub and coat completely.
- On a cutting board, slice the roasts in approximately ¾-inch slices. Make sure to cut against the grain.
- Place the beef slices in 2 large vacuum sealer bags with 2 tablespoons Worcestershire Sauce divided between the 2 bags. You want to lay them in a single flat layer in the bags. Vacuum seal the bags. If you do not have a vacuum sealer and plan to use zip top freezer bags, you’ll probably need to use 4 bags. If that is the case, you will still lay the slices flat in the bags. You will just need to be careful when putting them in the water to prevent them from slipping around in the bag and bunching into a clump before you get it sealed.2 tablespoons Worcestershire Sauce
- Place the sealed bags in the water bath with the Sous Vide at 135°F and allow them to cook for 10 hours.
- Once done, remove the bags from the water bath. Cut open the tops of the bags. Use tongs to remove the beef slices to a serving dish, reserving the liquid.
- Pour the liquid / jus into a small saucepan.
- Reduce the jus over high heat, stirring constantly, until it has reduced by about a third.
- Pour the reduced liquid over the meat and serve warm.
Equipment
- Rimmed Baking Sheet Optional
- Paper Towels
- Large Sauté Pan or Skillet Or Skillet
- Small Bowl
- Measuring Spoons
- Vacuum Sealer Bag Roll Or Gallon Size Zip Top Freezer Bags
- Food Safe Weights Optional. These are to help weigh down the bags of meat in the water bath.
- Large Heat Safe Container For containing the water for the sous vide water bath. You will need to be able to attach the Sous Vide Cooker to the side of the container. I you don’t have a lid for the container with a cut out for the sous vide, you will want to use heavy duty aluminum foil to cover the container and prevent evaporation and excessive heat loss.
- Heavy Duty Aluminum Foil
- Dutch Oven Option if you don’t have a Sous Vide Cooker (see Recipes Notes)
- Large Oven Safe Baking Dish with Oven Safe Lid Option if you don’t have a Sous Vide Cooker (See Recipe Notes)
- Slow Cooker Option if you don’t have a Sous Vide Cooker (See Recipe Notes). I suggest a 6-quart crock pot if you have one.
Notes
- Alternative Cooking Methods
- Slow Cooker
- Salt and sear as instructed.
- Rub with spice blend and slice as listed above.
- Place in the crockpot with 1 cup broth or water and the Worcestershire Sauce.
- Cook on Low for 8 hours or High for 4 - 5 hours.
Remove the jus and reduce in a small saucepan as described above.
- Oven
- Salt and sear as instructed.
- Rub with spice blend and slice as listed above.
- Cover the cooking vessel. A Dutch oven would be best, but if you don’t have one of those, you can use any oven safe casserole dish. If your dish doesn’t have a lid, cover it with heavy duty aluminum foil.
- Cook at 250° for 4 hours.
Remove the jus and reduce in a small saucepan as described above.
- Slow Cooker
Your Own Recipe Notes
Nutrition
Nutrition Facts
Savory Spiced Beef Roast
Amount per Serving
Calories
449
% Daily Value*
Fat
30
g
46
%
Saturated Fat
12
g
75
%
Trans Fat
2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
16
g
Cholesterol
156
mg
52
%
Sodium
2237
mg
97
%
Potassium
800
mg
23
%
Carbohydrates
1
g
0
%
Fiber
0.3
g
1
%
Sugar
0.3
g
0
%
Protein
44
g
88
%
Vitamin A
317
IU
6
%
Vitamin C
0.4
mg
0
%
Calcium
48
mg
5
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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