Sous Vide Eye of Round Beef Roast
Unlock the secrets of perfectly cooked roast beef with this sous vide Beef Eye of Round Roast! Marinate your eye of round for extra flavor for restaurant-quality roast beef that's guaranteed to impress at your next dinner party!
Servings: 6
Calories: 327kcal
Equipment
- Anova Sous Vide Cook Set
- Reusable Sous Vide Bags
- ThermoPro Thermometer
Ingredients
- 3 lb Eye of Round Roast
- 1 tablespoon Worcestershire sauce or Bouquet Garni
- 2 teaspoon sugar
- 1½ teaspoon sea salt
- 1 teaspoon black pepper fresh ground
- 1 sprig rosemary fresh
- 1 sprig thyme fresh
- 2 cloves garlic sliced thin
Instructions
- 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.
Notes
Sous Vide Roast Beef Temperature Chart
| Sous Vide Roast Beef Temperature | Level of Rareness |
| 125 degrees F (52 degrees C) | Rare |
| 135 degrees F (57 degrees C) | Medium Rare |
| 144 degrees F (62 degrees C) | Medium |
| 160 degrees F (71 degrees C) | Well Done |
Top Tips For Sous Vide Eye Of Round
- Make sure to season the meat well. This will help to enhance the flavor of the meat.
- Use a good quality sous vide machine. This will ensure that your meat cooks evenly and to the desired temperature.
- Let the meat 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. The roast always 'pinks' up more after resting for 10 to 15 minutes.
- You can cook the meat ahead of time and reheat it later. To reheat, simply place the meat in a water bath set to 135 degrees Fahrenheit for 1-2 hours.
- Smaller eye of round sous vide 16 to 18 hours, larger ones 20 to 24 hours.
- Include 1-2 teaspoons of sugar when you sous vide tougher cuts of meat, it helps to tenderize them.
Nutrition
Calories: 327kcal | Carbohydrates: 2g | Protein: 51g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Cholesterol: 141mg | Sodium: 745mg | Potassium: 806mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 5mg
