Brush the eye of round with some Worcestershire sauce or Bouquet Garni. Season the beef roast with the sugar, sea salt, and fresh cracked pepper. Rub it all over the roast to coat.
3 lb Eye of Round Roast, 1 tablespoon Worcestershire sauce, 2 teaspoon sugar, 1½ teaspoon sea salt, 1 teaspoon black pepper
Place the seasoned eye of round roast beef, fresh rosemary, fresh thyme, and slivered garlic in a sous vide bag or zip-top bag, and vacuum seal it.
1 sprig rosemary, 1 sprig thyme, 2 cloves garlic
Immerse the bag in a sous vide water bath container and clip on a sous vide circulator. Close the sous vide container lid to help the container retain heat.
For a perfect medium-rare eye of round roast beef, cook the meat at 135F (57C) for 16 hours. Check with meat thermometer.PRO TIP: Check roast temperature at 16 hours. Depending on the original size of roast, cooking time can vary up to 18 hours for a 3-4 lb eye of round, and 22-24 hours for a 5-6 lb eye of round roast. When the sous vide time is up, remove the eye of round roast from the bag and pat dry with paper towels.
Heat a few tablespoons of vegetable oil in a large skillet on high heat. Add the eye of round roast beef and sear both sides until evenly browned, about 2 to 3 minutes per side. Transfer to a platter and cover with foil to let rest before slicing.
Let the roast beef rest for 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy roast.
Slice against the grain for tender, juicy slices of sous vide roast beef! Serve immediately.