Sous Vide Eye of Round Roast Beef

Name: Sous Vide Eye of Round Roast Beef
Cook time: 18 h
Total time: 18 h
Yield: 6 servings
Ingredients: 1 3 lb eye of round roast; Kosher salt and freshly cracked black pepper; granulated garlic; onion powder; 2 tbsp high smoke point oil

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4.6

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Cook Time
18 hrs
Total Time
18 hrs
Servings
6 servings
Calories
88 kcal
Course
Dinner
Cuisine
American

Sous Vide Eye of Round Roast Beef

Marcus Rose

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This low and slow method of making roast beef with an affordable eye of round will give you the juiciest, super flavorful, and most tender roast that's pink from edge to edge! It's perfect for anything from Sunday roast to holiday meals!

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Ingredients

Servings

1 3 lb eye of round roast
Kosher salt and freshly cracked black pepper
granulated garlic as needed
onion powder as needed
2 tbsp high smoke point oil grapeseed, vegetable oil, etc

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Instructions

Fill a large container with water that will properly fit your sous vide immersion machine and the roast without overcrowding. Set the temperature to your desired doneness (medium-rare is 131 degrees F to 134 degrees F) and let the water heat up before adding the roast.
Generously season all sides of your roast with salt, pepper, garlic, and onion powder. Vacuum seal your eye of round roast using the vacuum sealer and a vacuum seal bag and add it to the preheated water. Cook for 18-24 hours, adding water if needed.
After the sous-vide cooking is finished, remove from the sealed bag and pat dry with a paper towel. Make sure it's extremely dry because water will ruin your sear.
Preheat a cast iron skillet to medium-high heat (my stove goes 1-9, I go about an 8) with the high smoke point oil.
Once the oil is extremely hot, add the roast to the pan. Sear each side for only 15 seconds each. You can re-sear each side to the desired browning as long as you don't leave the side cooking for more than about 15-20 seconds each time so the inside doesn't cook through and turn gray.
Once your roast is seared, you can serve immediately because it doesn't need to rest! Slice the roast beef thinly against the grain (perpendicular to the lines showing across the meat) and serve hot with desired sides.
Keep the roast beef in an airtight container in the fridge for 3-4 days.

Equipments used:

Notes

You can use the juices from cooking in the sous vide bag to make a pan drippings gravy.
To freeze the roast, let it cool completely, then slice into 2-4 inch thick steaks. This will make it easier to freeze and thaw and can be eaten in smaller servings.
Wrap them tightly in plastic wrap and foil or vacuum seal each piece. The roast beef will keep for 3-4 months in the freezer.
To thaw, put the frozen roast beef in the fridge to thaw overnight.

Nutrition Information

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Serving 1g Calories 88kcal (4%) Carbohydrates 1g (0%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g Cholesterol 17mg (6%) Sodium 105mg (4%)