Sous Vide Eye of Round Roast Beef
User Reviews
4.6
Sous Vide Eye of Round Roast Beef
Description
The eye of round roast is seasoned thoroughly and vacuum-packed before cooking in a water bath set between 131°F and 134°F to ensure medium-rare results. The long sous vide process tenderizes this lean cut by slowly breaking down meat fibers without overcooking the exterior.
After cooking, the roast is patted very dry to avoid steaming during searing, then quickly seared in a hot cast iron pan with high smoke point oil for about 15 seconds per side. This step produces a browned crust that enhances flavor and texture.
Once finished, the roast can be sliced for serving or cooled and sliced into steaks for easy freezing and reheating later. Using the sous vide juices as a base, pan gravy can also be prepared. Proper wrapping and freezing techniques preserve quality for up to 3-4 months.
Ingredients
- 1 eye of round roast 3 lb
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- granulated garlic as needed
- onion powder as needed
- 2 tbsp oil grapeseed, vegetable oil, etc, high smoke point
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.
Notes
- Use juices from the sous vide bag to make a pan drippings gravy.
- Cool completely before slicing and freezing for better storage and portion control.
- Wrap slices tightly in plastic wrap and foil or vacuum seal for freezer storage up to 3-4 months.
- Thaw frozen roast beef slices overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 88kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 17mg | 6% |
| Sodium | 105mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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