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Posted in: Beef
Prep Time:
5 Minutes
Marinade Time:
12 Hours Sous Vide
Serves:
4
Grill time:
10 Minutes

Sous Vide Rump Roast

with Scotch Gravy

Posted on by Andrea Alden
Sous Vide Rump Roast
Serves 4
Prep Time:
Marinade Time: 12 Hours Sous Vide
Grill time: 10 Minutes
After visiting Scotland, I knew it was time to celebrate Robert Burns Day as only I could, by grilling up something delicious. This Sous Vide Rump Roast with Scotch Gravy paired perfectly with my Grilled Haggis(LINK) and brought the whole meal together. Using my Joule, by ChefSteps I was able to cook a rump roast to the perfect temperature, then finished it on a hot grill for some pretty succulent beef. Rump Roast is usually reserved for slow cooking due to its tough nature. That’s why using the Joule to cook this meal was ideal. The gravy I made using the juices from the cooked beef, with the addition of a healthy splash of Scotch made for one very delicious Robert Burns Supper. Don’t forget the Neeps and Tatties. 

Sear for color
Sear for color
Slice for serving
Slice for serving
Serve with neeps and tatties
Serve with neeps and tatties

Sous Vide Rump Roast

Serves: 4       Total Time: 12 Hours, 15 Minutes

Ingredients

  • 1- 2 lb. rump roast, fresh
  • 2 cloves of garlic, crushed
  • salt and freshly ground pepper to taste
  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 2 tbsp. scotch whisky
  • bag juices from cooked beef
  • 1 cup beef stock, warm

Directions

Step 1
Fill a pot with water and set your Sous Vide cooker to preheat to 130°F.
Step 2
While the Sous Vide cooker is warming, season the beef on all sides with salt and pepper. Drizzle the olive oil on all sides as well. Place the rump roast into a heavy-duty zipper bag, or vacuum bag, tossing in the garlic cloves too.
Step 3
Once the water is to temperature, submerge the bagged beef into the water bath; you may need to clip the bag to the side of the pot. Cover a majority of the water bath with foil or plastic wrap to prevent too much evaporation. Set your timer, or Sous Vide app to 12 hours.
Step 4
After your beef has finished cooking, remove the bag from the water bath. Place the beef onto a plate to rest while you preheat your grill. Remember to save the juices that are in the bag for your gravy.
Step 5
Preheat the grill to high, about 500°F. Prepare to sear over direct heat. The Infrared Side Burner is also ideal for this. Once hot enough, sear the beef on all sides until delicious grill marks form. If you notice that the outside of the beef is overly moist before searing, dab with a paper towel.
Step 6
For the gravy. In a saucepan over low heat, melt the butter, then whisk in the flour. A little at a time, pour in the leftover beef juice. If the butter-flour mixture turns chunky or into a paste during the first couple additions, that is alright. Keep adding the bag juices until they’re gone, then add in the scotch. Whisk until smooth. Bring the sauce to a simmer to allow the alcohol to cook off (mostly). If you find the gravy is too thick at this point, add 1 to 3 tbsp. of beef stock at a time, until the gravy is just right. If it’s too thin, simmer until the gravy has thickened.
Step 7
Serve the beef sliced with mashed potatoes, mashed turnips, your favorite veggies, Haggis, and Gravy.

Sous Vide Rump Roast with Scotch Gravy is insanely tender and flavorful. You would think you are eating prime rib, or tenderloin - that’s how beautiful the slow cooking process of Sous Vide makes a rump roast! The simple seasoning on the roast itself allows the gravy to truly shine. Every bite of this meal will leave you wanting more. What is your favorite cut of beef for family meals?

Happy Grilling! 



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