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Top Round Roast Sous Vide Recipe

Delicious doesn’t even come close to describing the way this top round roast sous vide recipe turned out!


The top round roast was tender and juicy.

It literally melted in my mouth!

Never have I tasted a top round roast this good!

Here is my sous vide top round roast recipe.

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Top Round Roast Sous Vide Recipe

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  1. Preheat your sous vide cooker to 135 degrees Fahrenheit.
  2. Sprinkle the liquid smoke and all the spices on top of one side of the top round roast. Do not include the butter! It is for searing the meat when it is done.
  3. Carefully place the top round roast into a vacuum seal bag and seal it.
  4. Once the sous vide cooker reaches temperature, place the vacuum sealed bag with the top round roast into the water.
  5. Cook for 15 hours.
  6. Remove the bag from the sous vide cooker.
  7. Place the butter in a cast iron skillet and let it melt. You want the butter melted and the skillet hot for the next step.
  8. Carefully remove the top round roast from the bag. It might want to fall apart and you do not want that to happen.
  9. Place the top round roast, seasoning side down in the cast iron skillet and sear. This normally takes 2 to 3 minutes.
  10. Turn the top round roast over and sear the other side.
  11. Remove the top round roast, allow it to sit on a plate with a foil tent for 10 minutes.
  12. Cut and serve.


Note: I did use a semi-frozen top round roast. The time and temperature would be the same even if it was thawed completely. I also used the drippings in the bag to make a gravy once the searing of the meat was done. This is an optional step.

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Paul S.

Sunday 3rd of May 2020

How large was the roast and how many servings do you get from the 1X recipe?

Sheri Ann Richerson

Wednesday 3rd of June 2020

Hi, this was a three pound roast. There are two of us, but my husband is a pretty heavy meat eater. We had enough for dinner that night, lunch the next day for him and we used the rest for beef and noodles the following night. Typically a three pound roast will serve six people if they all are given a standard serving of 1/2 pound.


Thursday 11th of January 2018

Very interesting and looks delicious. At 135 F I'm surprised it wasn't pink. I don't like it pink anyway.

Sheri Ann Richerson

Thursday 11th of January 2018

Thank you. I prefer my meat well done as well. The combination of searing and letting it sit under the foil helps the meat to reach the stage where it is not pink yet is still tender.

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