Grass Fed Beef Sirloin Tip Roast Sous Vide Recipe

A cripsy crust seasoned with herbs give way to a juicy and tender sirloin tip roast that will leave your mouth watering for more!

This is the most lip-smacking, succulent piece of beef you’ll ever try.

You simply can’t go wrong with this recipe.

This Sous Vide Sirloin Tip Roast Will Not Overcook

Do not worry if the sirloin tip roast cooks in the sous vide machine longer than six hours – because it will not overcook.

This makes using a sous vide machine to prepare your meals on those really busy days – or even while you are at work – a perfect solution.

For those who like their meat a little more well done, simply sear it longer than the recommended 5 to 6 minutes.

In fact, sous vide sirloin tip roast is one of the best cuts to sous vide – as it works perfectly with a medium rare result.

Sirloin Tip Sous Vide Recipe

All sous vide meats are cooked in a vacuum sealed pouch by placing them in a water bath, which is ideal for cheaper cuts of meat that are less tender.

Cooking meat using the Sous Vide method cooks the meat much slower and more tender than traditional cooking methods.

The temperature of the water is also lower than boiling temperatures, which gives you an evenly cooked, moist result every time.

Prepare Your Meal Ahead Of Time

Did you know that sous vide sirloin tip roast can be frozen?

You can precook the meal or you can add the ingredients to the bag and freeze them raw.

Here is how to do that.

Just place the sirloin tip roast into a sous vide bag and then place that into an airtight freezer bag.

You can freeze for up to three months.

This is a great way to store away a delicious meal for those busy days when you don’t have time to cook from scratch.

Depending on how you chose to store it – raw or precooked – determines the amount of time the bag will need put back into the sous vide cooker.

Simply follow the instructions below to make this delicious sirloin tip Sous Vide recipe.

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Tips For Cooking This Sirloin Tip Roast

Here are a few tips for cooking this sirloin tip roast in a Sous Vide cooker.

• Bring the meat up to room temperature before adding it to the bag, then add the spices.
• Go light on the spices so you don’t over spice the meat.
• Once the bag is sealed, lay the bag on the countertop and double check it before you add it to the water bath to make sure the bag remains vacuum sealed. 
• Wait to add the sirloin tip roast to the water until the correct water bath temperature is achieved.
• You can use a culinary torch to sear the outside of the meat once it is cooked.

Reasons To Sous Vide Meat

For me, the biggest reason to invest in a sous vide cooker was because no matter how I cooked store bought meat it was tough.

I wanted juicy, tender fall apart meat that was full of flavor.

The fact that I could put my meat and spices into a bag and let it cook on the countertop all day without adding liquid the way I would when using a crock pot was a big selling point.

I loved the idea of having the same quality of steaks I would get in an expensive restaurant at home at a fraction of the cost.

While there was a learning curve, for me buying the sous vide cooker to cook meat was well worth the investment.

I think the biggest reason to sous vide meat is to turn a tough piece of meat into a tender, melt-in-your-mouth dish that will have everyone asking for seconds.

Tips For Cooking Grass Fed Meat

• Grass fed meat is best when cooked rare to medium-rare and this is easy using a Sous Vide Machine.
• Low and slow is the rule for juicy well done grass fed beef – and again using a Sous Vide Machine is the best way to achieve this – just cook it at a slightly higher temperature.
• Always allow grass fed beef to thaw naturally.
• Grass fed beef is easy to overcook at it cooks 30% faster on average than grain fed beef – of course using a Sous Vide Machine means this is not a problem.
• Allow grass fed beef to rest for 10 minutes after cooking to allow the juices to redistribute throughout the meat.
• If you choose to sear grass fed beef after it is done cooking, be sure to do so quickly so the meat does not dry out or stick to the pan. 

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