If your roast beef is not tied, you should start by doing it yourself.

Season it with salt and pepper and vacuum pack the meat.

Cook the meat for 6.5 hours at 54 degrees Celsius (129 degrees Fahrenheit) in the sous vide/water bath.

Take the meat out of the bag and dry it well.

Make sure your grill is as hot as possible, and sear it for about 30 seconds on each side.

Remove the string and cut it into thin slices.