Sous Vide Roast Beef with Marsala Peppercorn Sauce

Sous Vide Roast Beef with Marsala Peppercorn Sauce. Slow-cooked to perfection → This boneless top sirloin roast was sous vide at 130°F for 10 hours for melt-in-your-mouth tenderness. Then, I fired up the charcoal grill for that rich, smoky sear—locking in flavour while keeping the inside a gorgeous blushing pink from edge to edge. 

The Marsala Peppercorn Sauce is bold, velvety, and packed with just the right amount of peppery bite, this sauce is the perfect complement to that beautifully cooked beef. Whether it’s a Sunday showstopper or an any-day indulgence, this roast is bringing big steakhouse energy to the table! 

For an incredible next day meal, thinly slice (use a sharp knife or meat slicer) the chilled roast beef and layer it onto a crusty baguette or soft ciabatta roll. Add caramelized onions, horseradish cream sauce and crisp arugula for a restaurant-quality sandwich. Serve with a side of leftover Marsala sauce for dipping.

Jump to:

• Why Sous Vide Roast Beef?
• Ingredients
• Watch how this Sous Vide Roast Beef was made here
• Instructions
• Pairing Wines with Sous Vide Roast Beef
• The Benefits of Dry Brining the Roast
• Tips for Perfect Sous Vide Roast Beef
• Substitutions for the Roast
• To save any leftovers, follow these steps:
• Other Sous Vide Recipes to Love
• 📖 Recipe

Why Sous Vide Roast Beef?

Sous vide cooking ensures:

• Consistent doneness: The roast is cooked evenly from edge to centre, eliminating overcooked outer layers.
• Enhanced tenderness: Long, low-temperature cooking breaks down connective tissues, creating a juicy roast with a melt-in-your-mouth texture.
• Set it and forget it: Set the temperature and cooking time, then let the sous vide machine do all the work!

The sous vide method dates back to the 18th century but was refined in the 1970s by French chef Georges Pralus and food scientist Bruno Goussault. They discovered that vacuum-sealing and cooking at precise temperatures enhanced texture and consistency. Today, sous vide is a go-to technique for perfectly cooked meats in professional kitchens and with home chefs alike.

Ingredients

For the Roast Beef

• Boneless top sirloin roast
• Fresh thyme sprigs
• Salt

For the Marsala Sauce

• Mixed peppercorns
• Unsalted butter
• All-purpose flour
• Marsala wine
• Beef stock
• Fresh thyme leaves

See the recipe card below for quantities.

Watch how this Sous Vide Roast Beef was made here

Instructions

Prepare the Beef Roast

Pat the roast dry with paper towels. Using a sharp knife, score the fat cap in a crosshatch pattern, with cuts about ½ inch apart.

Dry Brine. Place the roast on a wire rack set over a baking sheet, salt it all over, and refrigerate uncovered for 24 hours.

Sous Vide Cooking

Preheat your sous vide water bath to 130°F (54°C) for medium-rare.

Place the roast in a vacuum-seal bag with the thyme sprigs, then place it in the vacuum sealer and seal tightly.

Submerge the sealed roast in the water bath and cook for 10 hours.

Prepare the Marsala sauce in the last ½ hour of the cook.

Prepare the Marsala Sauce

In a large sauté pan, heat the crushed peppercorns over medium-high heat for 2-3 minutes to release their aroma.

Add the butter and let it melt.

Sprinkle the flour over the pan and stir until fully incorporated.

Add the Marsala wine and cook for 1 minute, stir to combine.

Pour in the beef stock, bring the mixture to a boil, then reduce the heat to a simmer. Add the thyme and cook for 15-20 minutes, stirring occasionally, or until the sauce thickens.

Optional. Once the roast is removed from the bag, pour the bag juice into the Marsala sauce for added flavour. If needed, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken it up. For a thicker consistency, increase the cornstarch and water in equal parts. Always add the slurry gradually to avoid over-thickening.

Searing the Roast

After sous vide cooking, remove the roast from the bag and pat it dry thoroughly with paper towels. 

Let the roast sit to cool down for 10 minutes before searing. This step will prevent the temperature from overcooking when searing in the next step. 

On the BBQ (Preferred Method):

Heat a charcoal grill, creating a sear zone by piling up the charcoal on one side of the grill.

Sear the roast directly over the hot coals for 1-2 minutes per side, rotating often to achieve an even crust and to avoid burning from flare-ups.

On a Skillet (Indoor Option):

Heat a large skillet over high heat.

Add a small amount of avocado oil or beef tallow to the skillet. 

Sear the roast for about 2 minutes per side in the hot skillet, pressing gently to ensure contact with the pan.

Let the roast rest for 5-10 minutes before slicing.

To Serve

Place the roast on a cutting board. Slice the roast beef into ¼-inch-thick slices and serve with a generous drizzle of Marsala peppercorn sauce. Pair with sauteed green beans and mashed potatoes for a complete meal. Enjoy your perfectly cooked sous vide roast beef!

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Pairing Wines with Sous Vide Roast Beef

A bold, well-balanced wine enhances the richness of this dish. Consider:

• Cabernet Sauvignon: Deep fruit flavours and tannins complement the beef’s savory notes.
• Malbec: Dark berries and spice match beautifully with the Marsala sauce.
• Bordeaux Blend: Earthy, structured, and perfect for a beef-forward meal.

Please drink responsibly.

The Benefits of Dry Brining the Roast

Salting the roast 24 hours in advance is not just for flavour—it is a technique called dry brining. The salt:

• Draws out moisture, then reabsorbs it, seasoning the roast deeply.
• Alters muscle proteins, helping retain juices during cooking.
• Enhances browning, ensuring a rich crust after searing.

If short on time, salt at least 1 hour before cooking.

Tips for Perfect Sous Vide Roast Beef

• Dry thoroughly before searing: Patting the roast completely dry ensures a deep, flavourful crust.
• Do not skip the rest time after searing: This allows juices to redistribute and prevents them from spilling out when slicing. 
• Use a meat thermometer: After searing, double-check the internal temperature. For medium-rare, it should be 130-135°F (54-57°C).
• Preparing in Advance: Sous vide the roast for 9 hours, then immediately cool it in an ice bath. Refrigerate until ready to serve. When ready, reheat in the sous vide bath at 130°F (54°C) for 1 hour, then sear as described.

Substitutions for the Roast

If you cannot find a boneless top sirloin roast, here are great alternatives:

• Eye of round roast: An eye of the round is considered a tough cut of beef, so sous vide is a good choice to enhance tenderness. It will require a longer cooking time, 18 to 24 hours recommended.
• Striploin roast: Marbled with fat for added flavour.
• Ribeye roast (boneless or bone-in): A luxurious, richly marbled cut for extra indulgence.

For smaller gatherings, consider using a smaller roast and adjusting the sous vide time to 8 hours for cuts under 1.5 kg.

To save any leftovers, follow these steps:

1. Cool Completely: Allow both the roast beef and the Marsala peppercorn sauce to cool to room temperature. This prevents condensation and preserves texture when stored.
2. Separate Components: For best results, store the roast beef and sauce separately. This makes reheating easier and helps maintain the proper consistency for both.
3. Airtight Storage: Place the beef slices in an airtight container, freezer bag, or vacuum sealed bag (see step 6) and do the same for the sauce. Make sure to remove as much air as possible to avoid freezer burn if freezing.
4. Refrigeration: Store leftovers in the refrigerator for up to 3 days. When you are ready to enjoy them, reheat them gently on the stovetop or in an oven set to a low temperature (around 250°F/120°C) to preserve the meat’s tenderness.
5. Freezing: For longer storage, freeze the beef and sauce. The beef can be kept in the freezer for up to 2-3 months, and the sauce for about 2 months. Thaw in the refrigerator overnight before reheating.
6. Reheating Sous Vide: Alternatively, reheat the beef in a sous vide water bath at 130°F (54°C) for about 1 hour to retain its perfect texture. Then, simply warm the sauce on the stovetop.

Using these methods, you can enjoy your sous vide roast beef in a variety of dishes later on, whether in sandwiches, salads, or reheated as a main course.

Other Sous Vide Recipes to Love

Discover more sous vide inspiration with our links below to recipes for melt-in-your-mouth prime rib, a vibrant beet salad, indulgently rich bone marrow, and perfectly tender octopus—each showcasing a unique and delicious way to explore the versatility of sous vide cooking.

📖 Recipe