Steps

1. Take the Beef Round (Roast) out of the refrigerator and bring to room temperature.
   🕒 00:02
2. Pat the surface of the Beef Round (Roast) dry with paper towels.
   🕒 00:09
3. Rub 3g of Salt into the Beef Round (Roast).
   🕒 00:12
4. Generously coat the Beef Round (Roast) with Black Pepper (to taste).
   🕒 00:15
5. Heat 1 tbsp of Olive Oil in a frying pan over medium heat.
   🕒 00:18
6. Swirl the olive oil to coat the pan, then sear the Beef Round (Roast) for approximately 1 to 1.5 minutes per side until browned.
   🕒 00:22
7. Continue searing all sides of the Beef Round (Roast) until evenly browned, then remove from heat.
   🕒 00:33
8. Tightly wrap the seared Beef Round (Roast) in double layers of aluminum foil, with the seam side down.
   🕒 00:39
9. Place the foil-wrapped Beef Round (Roast) into a heat-resistant bag suitable for sous vide.
   🕒 00:55
10. Fill a pot with plenty of water, submerge the bag with the meat, remove any air bubbles, and seal the bag.
    🕒 01:01
11. Heat the pot over medium-high heat until just before boiling (when many small bubbles appear on the sides and bottom of the pot).
    🕒 01:13
12. Once it reaches just before boiling, reduce to extremely low heat. Place a heat-resistant plate at the bottom of the pot, then place the bag with the meat on top of it. Cover with another heat-resistant plate or a drop lid.
    🕒 01:24
13. Maintaining an extremely low heat to prevent boiling, gently cook the Beef Round (Roast) for 5 minutes.
    🕒 01:39
14. After 5 minutes, turn off the heat and let it rest for 15 minutes to cook through with residual heat.
    🕒 01:43
15. After 15 minutes, remove the Beef Round (Roast) from the bag and let it cool down to room temperature.
    🕒 01:49
16. Once cooled, refrigerate the Beef Round (Roast) for 1 hour to rest. [This is the key!] Resting in the refrigerator allows the juices to settle, resulting in a moist finish.
    🕒 01:57
17. Grate 50g of Onion.
    🕒 02:03
18. In the same frying pan used to sear the meat, combine [A] 2 tbsp Soy Sauce, [A] 2 tbsp Cooking Sake (Rice Wine), [A] 1 tbsp Sugar, [A] 1 tbsp Vinegar, [A] 1/2 tsp Lemon Juice, and the grated Onion. Mix well.
    🕒 02:08
19. Heat the frying pan over medium heat and bring to a boil. Once boiling, simmer for another 2 minutes to reduce and create the onion sauce.
    🕒 02:18
20. Remove the chilled Roast Beef from the refrigerator.
    🕒 02:31
21. Slice the Roast Beef as thinly as possible.
    🕒 02:34
22. Plate the sliced roast beef, serve with the prepared onion sauce, and enjoy.
    🕒 02:42