The Best Roast Beef for Sandwiches
One of the greatest successes I’ve had with sous vide cooking is roast beef for sandwiches. Here is how I do it.
Ingredients
- beef roast (I used a 3lb London broil)
- granulated garlic (not fresh)
- salt
- pepper
To prepare the roast trim the fat and sprinkle liberally with garlic, salt, and pepper. I have read that using fresh garlic turns bitter when cooking sous vide so I always use dried.
Seal roast in a plastic bag.
Place in your sous vide cooker set at 136°. The first time I made this I cooked it for two days. The last time I made it I cooked it for 12 hours. I was happy with the results both times. It wasn’t quite as tender with the shorter time, but I preferred the texture. Check the water once or twice to see if more is needed to cover.
Leave the meat in the bag until you are ready to slice it. Remove from the cooker and place in a sink of ice water for about 30 minutes to quickly cool it. Place it in the refrigerator overnight or long enough for it to completely cool. You can place it in the freezer for a couple hours to make it easier to slice. Remove from the bag and reserve the au jus. Thinly slice it.
Here is the finished product. I usually heat the au jus with a cup of water and 1 tbs of cornstarch to thicken it slightly to make French dip sandwiches.
The Cooking Cobb 
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