Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Beef Bottom Round

Bottom round roasts are a tough cut of meat and can greatly benefit from the long cooking times sous vide allows. I usually do 131ºF (55°C) for 2 to 3 days for a steak-like texture but if you want something along the lines of traditional results you can cook it at any braise-like temperature for a few days.

Bottom round roasts are a tough cut of meat and can greatly benefit from the long cooking times sous vide allows. With sous vide you can cook them below the temperature that starts causing moisture loss. This results in very tender and moist meat.

For a more steak-like texture, I suggest 131ºF (55°C) for 2 to 3 days but if you like a more cooked roast you can do 140ºF (60°C). If you want something along the lines of traditional results you can cook it at any braise-like temperature for a few days.

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Sous Vide Bottom Round Temperatures and Times

  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)

Do you have experience cooking bottom round? Let us know your thoughts in the comments below!

Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.

Sous Vide Bottom Round Comments

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jason