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A sous vide roast beef with half of it sliced with some Marsala pepper sauce poured over top.

Sous Vide Roast Beef with Marsala Peppercorn Sauce

Perfectly cooked, edge-to-edge blushing pink, this sous vide roast beef features a juicy boneless top sirloin roast with a crispy seared crust. A rich Marsala peppercorn sauce adds the perfect finishing touch to this impressive yet straightforward dish.
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Prep Time 15 minutes
Cook Time 10 hours
Inactive Time: 24 hours (refrigeration) 1 day
Total Time 1 day 10 hours 15 minutes
Course Dinner, Entree, Main Course
Cuisine French
Servings 6 - 8

Equipment

  • 1 Sous vide immersion circulator
  • 1 Sous vide bag
  • 1 Vacuum sealer
  • 1 Large stockpot

Ingredients
  

For the Roast Beef

  • 1 boneless top sirloin roast 5-lb/2.27 kg, tied with butcher’s twine, fat cap trimmed & scored
  • 4-6 sprigs of fresh thyme
  • Salt

For the Marsala Sauce

  • 1 tablespoon mixed peppercorns coarsely crushed
  • 3 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup Marsala wine
  • 1 ½ cups beef stock
  • ½ tablespoon fresh thyme leaves

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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Video

Notes

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.
 
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