- (3.5 lb) Arm Roast
- (2 Cloves) Garlic, minced
- (1 Tbsp.) Rosemary, minced
- (1/2 Tbsp) Worcestershire sauce
- (1 Tsp.) Smoked Paprika
- (1/2 Tsp.) Mustard Powder
- (1/2 Tsp.) Onion Powder
- (2 1/2 Tsp.) Salt
- (1/2 Tsp.) Pepper
Set up your sous vide water bath with the temperature set to 136℉
In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper.
Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast.
Vacuum seal the roast in a plastic bag and cook it at 136℉ for 24 hours. When the roast is done cooking, drain the liquid into a small bowl and set the roast aside for finishing.
To get a nice crust on the outside of the beef roast, place it on a broiler pan and finish it in a 350ºF oven for , turning it halfway through. Once the roast comes out of the oven, let it rest for before serving.
The juices from the roast can be served as an au jus. To make the au jus take the liquid from the bag the roast was cooked in and bring it to a boil in a small saucepan for three to five minutes.
The au jus is especially good when you're using the roast beef to make French Dip sandwiches.