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!
Servings: 6 to 7
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
- Season eye of round: 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 130°F (54°C)**.
- Vacuum seal: If you don't have a vacuum sealer, you can 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.
- Sous vide cook: 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.)
- Sear: When the timer goes off, remove the roast from the bag and pat dry with paper towels. (You can save the juice from the bag, and cook it down to make gravy for the roast).
- Add oil to a large skillet over medium-high heat. Once the oil is hot, sear the roast for about 2 minutes per side, just to caramelize the outside. Add more seasoning if needed.
- Serve: Slice sous vide eye of round against the grain. Serve and enjoy. You don’t need to let it rest.
Notes
- * You can also cook your meat straight from frozen. The cooking time is the same as long as the size is similar. For a larger cut, you’ll need to cook it longer for an extra 6 to 8 hours for a 5-lb roast.
- **I recommend cooking it to a rare or medium-rare doneness. In my original recipe, I set it to 136 F for medium-rare, but I like it even more with 130F, thanks to our readers’ suggestions. Here are some other temperatures:
- 25 °F / 52 °C for rare
- 136 °F / 58 °C for medium-rare
- 145 °F / 63 °C for medium
- 160 °F / 71 °C+ for well-done
- How long to sous vide eye of round? It’s ready after 16 hours, but you can leave it in the water bath for an extra 1 to 2 hours. Avoid cooking it for too long, as your roast can become mushy.
- To reheat leftover eye of round roast: Reheat in the sous vide water bath at 130F for about 1 hour or until the middle of the roast is warmed through.
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