Sous Vide Top Round Roast (London Broil)

Sous vide is the perfect way to prepare the top round roast cut, also known as London Broil. You can cook it longer than other methods, allowing the exposure to heat to tenderize the meat, while keeping it medium-rare.


ā€“ 2-3 lb top round roast, also called London Broil ā€“ favorite steak seasoning or salt and pepper ā€“ 2 tbsp ghee

Preheat water bath using immersion circulator to 132 degrees F for a medium-rare roast. For other temperature options, see the chart above.

Liberally season the roast with your favorite steak seasoning or kosher salt and freshly cracked black pepper.

Add the roast to a vacuum seal bag and seal or use another air removal method.

Add to the preheated water bath and cook for 8-12 hours. I recommend securing with sous vide magnets to prevent the bag from floating and covering the container with a lid or plastic wrap or foil to prevent evaporation.

Once done cooking in the sous vide bath, remove the bag from the bath and the roast from the bag. Pat the roast completely dry with paper towels or a clean dish towel.

Preheat a cast iron skillet over high heat. Once smoking, add the ghee and sear the roast on all sides until well browned. Remove to a cutting board.

Let rest for 5 minutes and slice into 1/2 inch thick slices. Serve with Creamy Horseradish Sauce.