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If money were no object then I’d be living on prime, dry aged ribeyes.
Until I hit the lottery, I’ll keep making economical cuts of beef taste just as delicious. That’s exactly what I do with bottom round roast. Frequently found on sale for half the price of ribeye, this large hunk of beef is perfect for a cost conscious family. But how do you take an extremely lean cut and turn it into something moist and delicious like that beloved ribeye?
The answer lies in sous-vide-que, a preparation method that starts by cooking food for several hours in a low temperature water bath (“sous vide”) before finishing it on the smoker or grill for a traditional barbecue element. With this method, an otherwise tough roast stays tender and juicy. A brief stay on the grill adds the seductive flavors of smoke and browning, giving you an inexpensive, flavor packed main course.
The road to a perfect sous-vide-que bottom round roast recipe begins by sous viding it for 30 hours at 131°F (a time and temperature derived from the suggested starting points in our sous vide que time and temperature guide here). Yes, 30 hours. But you don’t do a single thing other than let it cook unattended the entire time! After the low and slow water bath, you cool down the roast in ice water to stop the cooking, then let it soak up some smoke flavor on the grill. Or you can refrigerate the roast for up to 2 days before grilling it. The ultimate make ahead meal!
It doesn’t take much effort to transform an inexpensive roast into a mouthwateringly delicious meal for six people. All it needs is time, while you go do something else!
Explore the world of Sous Vide Que, the ultimate marriage of water and smoke, by clicking here to download our ebook “Sous Vide Que Made Easy” for $3.99 on Amazon (free Kindle app runs on all computers). Or get the book and others FREE as a member of the AmazingRibs.com Pitmaster Club. Click here to join.
Serve with: a bold red wine.
Published On: 9/14/2012 Last Modified: 4/21/2021
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