Can You Do Roast Beef in a CVap?

img_0579This question was posed to me by a restaurant owner that wanted to improve the quality and yield of his roast beef for sandwiches.  And the answer is, of course we can, CVap is not just for Prime Rib!

This test was conducted at the test kitchen of my Virginia, Washington DC, Maryland representatives – High Sabatino Associates in Jessup, Md.  I can’t tell you the wet spice rub that is on the top round in the pictures because he brought it already seasoned.  He wanted to have the end result be medium (I’m a much bigger fan of medium rare). This test was conducted in the CAC507 cook and hold oven with the settings doneness 140 and browning 6.  We set the roast time for 6 hours.  When the oven read LOAD we placed the beef in the CVap and pressed start.

img_0580The top round is a tougher cut of meat than a prime rib so there is a benefit derived from extending the hold time for the product beyond the standard settings of the unit.  At an internal temperature above 130 degrees F, you are breaking down the connective tissue inside the protein.  This isn’t complicated, you just leave the roast in the oven.  The beauty of CVap is that the roast will stay at a steady doneness temperature as long as you need it to.

In this example, we roasted for 6 hours and held the product overnight.  The yield for the top round was 88% after a 6 hour roast and a twelve hour hold.  A minimum of a 6 hour hold is necessary to get the right tenderness of the finished product.  Too often roast beef is sliced paper thin to mask the lack of tenderization.  I like a thicker slice and this method will allow you to slice the beef in slices that you can sink your teeth into.

As you can see in the pictures, there was great moisture retention and consistent doneness throughout the product.  Top to bottom and end to end.  I’m certain that CVap is the only cook and hold oven that can produce those results.  The picture of the end of the unit was taken after a very thin slice was taken off the end, no more than 1/16” thick.  Normally, there is a ½” to ¾” thick layer of meat that is done to a greater degree than the center.  Improved yield, consistent and precise roasting.  Plus, the roast was absolutely delicious!