• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipe Index
    • Dinner
    • Dessert
    • Side Dish
    • Snacks
    • Drinks
    • Appetizer
    • Cooking Basics
    • Copycat
  • Sous Vide
  • Air Fryer
  • Starbucks Copycat Drinks

IzzyCooking

Easy and delicious dinner, breakfast and dessert recipes!

You are here: Home / Dinner / Best Sous Vide Eye of Round Roast Beef

December 15, 2020

Best Sous Vide Eye of Round Roast Beef

This post may contain affiliate links. Please read my disclosure policy.
194shares
  • Share
Jump to Recipe - Print Recipe

Sous Vide Eye of Round is the BEST way to cook this affordable beef cut, turning it into the most tender and juicy roast! This 16-hour low and slow sous vide method transforms the tough cut into a delicious eye of round roast that’s perfectly moist from edge to edge. Great for a festive holiday meal on a budget!

Sous Vide Eye of Round is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! This 16-hour low and slow sous vide method transforms the tough cut into a delicious eye of round roast that’s perfectly moist from edge to edge. Great for a festive holiday meal on a budget! #SousVideEyeOfRound

When it comes to tough beef cuts like chuck roast, London broil, and this eye of round beef roast, sous vide is my favorite way to cook the meat.

The sous vide eye of round is melt-in-your-mouth tender, and it can rival prime ribs or filet mignon! It’s like magic, and you got to try it! Plus this recipe is so easy to make and gluten-free.

Table of Contents

  • Why Sous Vide Beef Eye of Round Roast?
  • Ingredients You’ll Need
  • The Best Way to Tenderize Eye of Round
  • How to Sous Vide Eye of Round
  • Tips for the Perfect Sous Vide Eye of Round Beef Roast
  • Sous Vide Eye of Round Temperature
  • How Long Does It Take to Sous Vide Eye of Round?
  • Sides to Pair with Sous Vide Eye of Round
  • What Can Eye of Round Roast Be Used For?
  • Can you Overcook Eye of Round with the Sous Vide Method?
  • Can I Sous Vide Frozen Eye of Round?
  • Sous Vide Eye of Round Roast Beef Recipe

Why Sous Vide Beef Eye of Round Roast?

Sous vide is a French cooking technique where the food is vacuum-sealed in a bag, and then cooked for a long time to a precise temperature in a warm water bath.

When cooking tough beef cuts, the oven or slow cooker method braises the meat for a long time when the roast is completely well-done. Sous vide allows you to evenly cook eye of round to rare or medium-rare with the precise temperate you set.

In addition, it produces the meat with an even doneness edge to edge. Try it once, and you’ll never look back!

Ingredients You’ll Need

Sous Vide Eye or Round ingredients on the counter.
  • Eye of Round Roast: It’s a very lean yet flavorful cut of beef as the muscles get lots of exercise. The eye of round is from the round primal on the backside of the cow, along with the top round, bottom round and sirloin tip.  If your roast is too big for the bag, you can cut it into two pieces.
  • Salt: I used Kosher salt, but you can use regular salt or sea salt.
  • Pepper: Freshly ground black pepper works the best.
  • Garlic Powder: Adds complexity and deep rich flavor. You can also use minced fresh garlic.
  • Sugar: It balances out the savory flavor nicely. You can use granulated or brown sugar.
  • Olive Oil: Regular olive oil works great for this recipe.

You’ll also need a Sous Vide Machine (my favorite brand is Anova), large pot, zip-loc bag (or a vacuum-sealer), skillet for this recipe.

The Best Way to Tenderize Eye of Round

To tenderize this tough cut of meat, traditionally one of the best ways is to beat it with a hammer. However, you can easily tenderize the eye of round roast with sous vide method, making the meat perfectly tender. No marinade or brining needed.

How to Sous Vide Eye of Round

Sous vide eye of round recipe: step 1 and 2 photos.

1. Whisk together salt, pepper, garlic powder, and sugar.

2. Season your eye of round roast generously with the seasoning.

Sous Vide Eye of Round recipes: step 3 and 4 photos.

3. Preheat the Sous Vide Precision Cooker to 136°F (58°C).  

4. Place the seasoned roast in a zip-top bag. Vacuum seal the bag using the water displacement technique.

Sous Vide Eye of Round recipe: step 5 and 6 photos.

5. Place the bag in the sous vide warm water bath, cover with aluminum foil and cook for 16 hours.

6. When the timer goes off, remove the roast from the bag and pat dry with paper towels.

Sous Vide Eye of Round Recipe: Step 7 and 8 photos.

7. Sear for about 2 minutes per side, just to caramelize the outside. Add more seasoning if needed.

8. Slice against the grain and serve.

Tips for the Perfect Sous Vide Eye of Round Beef Roast

  • It’s important to season your roast generously before cooking it in the sous vide machine.
  • Seal the bag without a vacuum sealer. I find Ziploc freezer bags are perfect for sealing the food. The trick is called the “water displacement method” by using the pressure from the water to force all the air out of the bag. 
  • Make sure to cover the pot with aluminum foil, as this will minimize water evaporation. Also check the water level halfway through to make sure the meat is completely submerged.
  • Pat dry with paper towels thoroughly before searing.
Sous Vide Eye of Round is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! This 16-hour low and slow sous vide method transforms the tough cut into a delicious eye of round roast that’s perfectly moist from edge to edge. Great for a festive holiday meal on a budget! #SousVideEyeOfRound

Sous Vide Eye of Round Temperature

I like my eye of round roast medium-rare, so I set the sous vide machine to 136°F/58°C. As this particular cut is very lean, don’t cook it past medium doneness, as it will become tough and chewy.

If you’d like to try another doneness, follow the chart below:

Sous Vide Eye of Round Temperature Doneness
125 °F / 52 °C Rare
136 °F / 58 °C Medium-rare
145 °F / 63 °C Medium
160 °F / 71 °C+ Well-done
Sous Vide Eye of Round is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! This 16-hour low and slow sous vide method transforms the tough cut into a delicious eye of round roast that’s perfectly moist from edge to edge. Great for a festive holiday meal on a budget! #SousVideEyeOfRound

How Long Does It Take to Sous Vide Eye of Round?

There is a wide range of cooking time, and I find cooking it at 136°F/58°C for 16 hours gives me the best result. But you can leave the meat in the water bath for an extra 1 or 2 hours.

Sides to Pair with Sous Vide Eye of Round

  • Broccoli
  • Asparagus
  • Green Bean
  • Mashed Potatoes

What Can Eye of Round Roast Be Used For?

If you have the leftover eye of round roast, you can cut them into thin slices or strips, and use them to make French dip steak sandwiches or steak salad.

Can you Overcook Eye of Round with the Sous Vide Method?

Although you cannot “overcook” a steak using sous vide method, the texture can become mushy if the steak is left in the machine for too long.

Can I Sous Vide Frozen Eye of Round?

Yes, you can sous vide eye of round straight from frozen. For this recipe, the cooking time is the same as the fresh meat.

If You Love This Recipe Try Out These Sous Vide Recipes

  • Sous Vide London Broil is the best way to cook the lean but budget-friendly top round steak, turning it to a tender and flavorful dinner! Marinated with balsamic and honey based sauce, and sous vide cooked to juicy perfection by controlling the temperature precisely, then finished in the skillet for a beautiful brown crust! #SousVideLondonBroil #SousVideTopRound
    Sous Vide London Broil
  • Santa Maria Style Sous Vide Tri Tip nails the edge-to-edge perfection on this triangle shaped bottom sirloin cut, resulting in amazingly juicy and tender steak. The tri-tip roast is cooked low and slow in a sous vide water bath, and then seared quickly in the skillet for a peppery, garlic-y brown crust. #SousVideTriTip #TriTipSouVide
    Sous Vide Tri Tip
  • Once you have learned how to sous vide frozen steak, you’ll be amazed at how convenient and easy to cook or meal prep a delicious weeknight beef steak dinner! Cooking frozen steak is one of the best features of a sous vide machine. It’s perfectly tender, juicy and full of flavor. You’ll never take the time to thaw your steak again! #SousVideFrozenSteak
    Sous Vide Frozen Steak
  • Sous Vide Skirt Steak

If you tried this recipe, let me know how your Sous Vide Eye of Round turns out in the comments below!

Sous Vide Eye of Round is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! This 16-hour low and slow sous vide method transforms the tough cut into a delicious eye of round roast that’s perfectly moist from edge to edge. Great for a festive holiday meal on a budget!

Sous Vide Eye of Round Roast Beef Recipe

Sous Vide Eye of Round is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! This16-hour low and slow sous vide method transforms the tough cut into a delicious eye of round roast that’s perfectly moist from edge to edge. Great for a festive holiday meal on a budget!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 16 hours
Total Time: 16 hours 5 minutes
Servings: 6
Author: Izzy
Calories: 439kcal

Ingredients 

  • 3 lbs eye of round
  • 1 ½ teaspoons kosher salt (or 1 teaspoon regular salt)
  • 1 ½ teaspoons fresh ground black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon sugar
  • 1 tablespoon olive oil

Instructions 

  • In a small mixing bowl, whisk together salt, pepper, garlic powder, and sugar.
  • Season your eye of round roast generously with the seasoning.
  • Preheat the Sous Vide Precision Cooker to 136°F (58°C).
  • Place the seasoned roast in a zip-lock bag. Vacuum seal the bag using the water displacement technique: Simply seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.
  • Leave the bag in the sous vide warm water bath, cover with aluminum foil, and cook for 16 hours. (It’s important to cover with the foil to minimize water evaporation. You’ll also need to check the water level halfway through to make sure the meat is completely submerged.)
  • When the timer goes off, remove the roast from the bag and pat dry with paper towels.
  • Sear for about 2 minutes per side, just to caramelize the outside. Add more seasoning if needed.
  • Slice against the grain and serve.

Equipment

Anova Sous Vide Cooker
Sous Vide Cooker
Zip-loc Bags
Kitchen Tongs
Cast-Iron Skillet

Notes

  • Make sure to wipe off the moisture completely with paper towels before searing.
  • You can save the juice from the bag, and cook it down to make gravy for the roast.

Nutrition

Calories: 439kcal | Carbohydrates: 2g | Protein: 44g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 766mg | Potassium: 783mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Calcium: 43mg | Iron: 5mg
Author: Izzy
Course: Dinner, Main Course
Cuisine: French
Keyword: Sous Vide Eye of Round
Tried this recipe?Follow or tag us on Pinterest @izzycooking
 Sous Vide Eye of Round is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! This 16-hour low and slow sous vide method transforms the tough cut into a delicious eye of round roast that’s perfectly moist from edge to edge. Great for a festive holiday meal on a budget!

Filed Under: Dinner, Recipes, Sous Vide Tagged With: eye of round roast, garlic powder, olive oil, pepper, salt, sugar

About Izzy

I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Let’s Connect!

  • Email
  • Instagram
  • Pinterest
  • YouTube

Popular Recipes

This Duncan Hines Pineapple Upside Cake is soft, fluffy, and moist. Made with Duncan Hines cake mix with a beautiful topping of caramelized pineapples and maraschino cherries, this classic recipe is so easy to prepare with a secret shortcut. It might be old-fashioned, but it’s far from boring!
This Travis Scott Burger copycat recipe captures the exact McDonald’s flavors for you at home with a Quarter Pounder, cheese, bacon, lettuce, and sesame seeds hamburger buns! Serve it with French fries with barbecue sauce and a large Sprite for a true rapper Travis Scott X McDonald’s cheeseburger experience!
The easiest Bisquick Strawberry Shortcake made with original Bisquick pancake mix! Featuring fluffy Bisquick shortcakes layered with delicious strawberries and fresh whipped cream, these light and sweet biscuits are made with a few simple ingredients. A perfect summer dessert that’s sure to please everyone! #BisquickStrawberryShortCake #BisquickShortcake
Make Starbucks’ super-popular Pink Drink at home! This copycat recipe is a real deal and you can easily customize it to your preferred level of sweetness. The best part? The homemade pink drink recipe uses fresh strawberries to make it even more flavorful and healthier! #PinkDrink #PinkDrinkStarbucks #StarbucksStrawberryDrink
Ultimate Crockpot Mississippi Roast is amazingly juicy and fork-tender! It takes 10 minutes of prep in the morning and the roast is simmered in a rich and divine sauce all day in the slow cooker. Add some vegetables to the crockpot and you’ll have a perfect weeknight meal with build-in gravy. #MississippiRoast #MississippiPotRoast #SlowCookerMississippiPotRoast #CrockpotMississippiRoast
Honey Garlic Sous Vide Chicken Thighs are super juicy, tender and full of flavor. Sous vide method cooks these chicken thighs to the perfect doneness, and then a quick sear produces the amazing crispy skin on the outside. With tips on how to cook from fresh or frozen. #SousVideChickenThighs #SousVideChicken

Categories

Footer

Privacy Policy

  • About Us
  • Contact Us
  • Privacy Policy
  • Recent Posts
  • Recipe Index

Copyright© 2021 · IzzyCooking