 cooking channel I'm Darren and today I'm going to do a top sirloin roast I got these a couple about a month ago got two of them and they were on a pretty good sale I tried to do a video on a cook on the first one but somehow it didn't come together right so I wasn't able to put that together but I did preseason this this is about a three and a half four pound roast I did preseason this with my beef rub salt pepper and garlic before I vacuum packed it so which makes it pretty convenient I've got my temp on my water already set up at 134 and we're going to do a 46 hour cook on this because sirloin tip roast is usually still pretty tough I'm kind of like a chuck roast or a beef bottom round roast but I still want to make this round medium medium rare so we're going to do 134 and I do want it pretty tender so 46 hours we'll put it right at dinner for Thursday night so I'm going to go ahead and toss this in the water my water is already up and temp and ready to go I'm going to toss this in and we will see you guys in 46 hours and then we'll sear it yeah this one to kind of show you how I got the that rack in there the IKEA pot lid rack see how if I turn it sideways there it's holding that roast down even though that's a pretty thick roast on one side it'll fit right in that pot rack so it's going to hold it down under that water these roasts you know they have a lot of fat on them tend to float a lot but that rack it's going to hold it down under that water pretty good so I recommend those racks they're like eight or nine bucks on Amazon I think and probably like six or seven bucks if you go to IKEA and that's the I can't I think it's a varisa I have it down in the description in my list of equipment below but for a cheap little rack for your CV it works pretty good it's stainless steel and it does its job so I'd see you guys at 46 hours out of the sous vide it's been in there for right around 46 hours and you can tell it's got a lot of juice in the bag there and I'm going to go ahead and drain that out of there we're going to use that for gravy tonight I'm going to make a real quick gravy using this and a little bit of wine and some beef stock and some spices so I'm gonna go ahead and get this out of the bag and I got the grill all getting heated up right now should be ready as soon as I get this all padded dry and ready to go I'll be back I got it all padded dry with some paper towels and I'm gonna put just a little bit more of the beef rub on there not a whole ton because it's seasoned pretty good so just enough to kind of coat the outside here I'm not gonna do both sides just gonna do the top part there so that's it I'm gonna go ahead and throw this on the grill grills heated up to about 400 degrees I won't be on there very long just enough to get the crust on the outside so I'm gonna go ahead and throw this on and I'll be back in a minute the outside I'm gonna go ahead let's see still nice and medium rare got up to about 500 pretty quick there it is guys cv for 48 hours it's gonna be awfully tender go ahead cut off the piece very very tender it's not chewy at all pretty juicy you see on here still kind of juices coming out of it I got that nice gravy to go with it so we're gonna cut this up for dinner check it out make sure do you ever get a sirloin tip roast beef bottom round roast top round anything like that 48 hours in the sous vide at 132-134 it's gonna be awesome finish it up on the grill that's the kind of stuff you're gonna be eating check it out guys thanks for following us make sure you like this video and subscribe go ahead and hit the notification bell so that you can find out when there's more videos and go ahead and follow us on facebook we have a group and a page follow us on twitter thank you