Sous Vide Roast Beef (Eye of Round)

Unlock the secrets of perfectly cooked roast beef with this Sous Vide roast beef recipe! This method elevates the Eye of Round into a juicy, tender masterpiece. Sous vide ensures edge-to-edge doneness, eliminating the risk of overcooking.

Marinate your eye of round for extra flavor, then let your immersion circulator do the work. The result? Restaurant-quality roast beef that's guaranteed to impress at your next dinner party!

Jump to:

• Why You'll Love This Recipe
• What is Sous Vide Cooking?
• Benefits of the Sous Vide Method
• Choosing The Right Cut of Beef
• Ingredients You'll Need
• How To Make A Sous Vide Roast Beef
• Sous Vide Roast Beef Temperature Chart
• Serving Suggestions
• Related Recipes
• Substitutions and Variations
• Tips for Success
• Storage Options
• Equipment
• Frequently Asked Questions
• More Delish Ideas
• Sous Vide Roast Beef
• Sous Vide Roast Beef Temperature Chart
• Top Tips For Sous Vide Eye Of Round

Why You'll Love This Recipe

You get restaurant quality roast beef using the sous vide method. After vacuum sealing the seasoned the meat, it's virtually a hands-off, leave it and forget it method of super slow cooking, that naturally tenderizes as it cooks.

In this post, I'll walk you through the steps of sous vide roast beef, from choosing the right cut of meat to cooking and serving a perfect eye of round sous vide roast.

What is Sous Vide Cooking?

• Sous vide cooking is a method of cooking food in a water bath that is held at a constant temperature. This method of cooking results in food that is cooked evenly and to the desired temperature.
• Sous Vide is a very healthy cooking method, as there's no need to add any additional fat or oil. The results are foods lower in calories and fat.
• The long, slow cooking sous vide process breaks down connective tissues, creating an eye of round roast that is fork-tender, juicy, and full of flavor.

Benefits of the Sous Vide Method

Sous vide roast beef is an delicious and easy way to cook a perfect roast every time.

• The entire cut of meat is cooked evenly to the desired temperature, not just the center.
• You can cook a wide variety of food sous vide, including meat, poultry, fish, vegetables, and eggs.
• Precision - you can cook food to the exact temperature that you want, resulting in perfectly cooked food every time.
• Even denser, tougher cuts of meat transform sous vide tender and juicy. Sous vide is the perfect way to cook a tough cut of meat, such as eye of round.
• Meats retain more flavor, and any seasonings infuse into the meats better.
• Sous vide foods ahead of time and reheat them later.

Choosing The Right Cut of Beef

The first step to making sous vide roast beef is choosing the right cut of meat. You will want to choose a cut of beef that is preferably well marbled with fat. This helps keep the meat moist and flavorful.

These Prime cuts of beef are all from the rib and loin primal cuts, which are the most well-marbled parts of the cow:

• Ribeye roast - A bone-in cut that is taken from the rib primal. It's one of the most popular cuts of beef for roasting. It's well-marbled and has a rich flavor.
• New York Strip roast - A boneless cut that is taken from the short loin primal. It's a flavorful and tender cut of beef.
• T-bone roast - A bone-in cut that is taken from the short loin primal. It's a combination of a New York Strip steak and a tenderloin steak. The T-bone roast is a flavorful and tender cut of beef.
• Porterhouse roast - A bone-in cut that is taken from the short loin primal. It's a combination of a New York Strip steak and a Tenderloin steak. It's the largest of the three, and the most expensive.
• Prime Rib roast - A bone-in cut that is taken from the rib primal. Prime Rib roasts are a flavorful and tender cut of beef. It's often served on special occasions, such as Christmas and Thanksgiving.

The marbling of fat in these cuts of beef is what gives them their flavor and tenderness. They are also expensive, which makes being able to sous vide eye of round into a juicy, tender roast so impressive.

Ingredients You'll Need

An eye of round roast is an affordable, lean cut of beef that is not typically known for its tenderness. It's from the hind quarters, and gets lots of exercise. However, when cooked sous vide, eye of round becomes incredibly tender and juicy.

This recipe for eye of round sous vide demonstrates though how phenomenal the sous vide is at transforming even less well marbled cuts of meat!

• Eye of round beef roast - look for about 4 to 6 lbs, depending on family size.
• Worcestershire sauce - to coat the meat with before seasoning.
• Sugar - regular granulated sugar, helps to tenderize.
• Sea Salt
• Black Pepper - Fresh ground peppercorns have the best flavor.
• Garlic - sliced garlic cloves to add to the sous vide bag.
• Rosemary or Herbs - Springs of fresh rosemary or other fresh herbs get tucked in the sous vide bag to infuse flavor.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

How To Make A Sous Vide Roast Beef

Once you have chosen your cut of meat, it is time to cook it. To cook sous vide eye of round roast beef, you will need a sous vide circulating machine, a vacuum sealer, and a zip-top bag.

Season The Roast Beef

1. Brush the eye of round with some Worcestershire sauce or Bouquet Garni. Season the beef roast with the sugar, sea salt, and fresh ground pepper. Rub it all over the roast to coat.

Vacuum Seal the Eye of Round Roast

2. Place the seasoned eye of round roast beef and fresh rosemary, fresh thyme, and slivered garlic in a sous vide bag or zip-top bag, and vacuum seal it.

PRO TIP: No Vacuum Sealer? No problem. Place a weight inside the bag, like a glass canning weight, and press as much air out of the bag as possible, then close the zipper bag. This will prevent your food filled bag from floating and let your sous vide roast beef cook evenly.

PRO TIP 1: You can use a stockpot and plastic wrap to contain the water and food filled sealed bag. Make sure to clip the sous vide circulator on securely to the pot side, and cover the container with plastic wrap.

PRO TIP 2: 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.

Sear To The Cooked Roast To Brown The Exterior

5. When the sous vide time is up, remove the eye of round roast from the bag and pat dry with paper towels.
6. 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.

Slicing Sous Vide Roast Beef

7. 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.
8. Slice against the grain for tender, juicy slices of sous vide roast beef! Serve immediately.

Serving Suggestions

Sous vide eye of round roast beef is best served sliced thinly against the grain. You can serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

• Potatoes - Try our Instant Pot Bob Evan's Mashed Potatoes, they are amazing! Make our Cast Iron Potato Kugel for a hashbrown style side. For an even more elegant mashed potatoes presentation, try our Duchess Potatoes.
• Roasted vegetables - We have Air Fryer Frozen Asparagus, Roasted Rainbow Carrots, and Air Fryer Broccolini that would all go perfectly with this Sous Vide Roast Beef!
• Au Gratin Potatoes - We have an amazing Gouda Au Gratin Potatoes recipe.
• Salad - Caesar Salad, or English Pea Salad is a great choice.
• Gravy - Save the juices from the sous vide bag to serve as an Au Jus along side this tender, juicy sous vide eye of round, or thicken as a gravy for mashed potatoes.

Related Recipes

• Sous Vide Ribeye Steak
• Chocolate Dipped Pink Sugar Cookies
• Valentine's Strawberry Fudge
• Triple Berry Slab Pie
• Valentine's Chocolate Covered Pretzels
• Slow Cooker Pot Roast

Substitutions and Variations

• This sous vide eye of round roast demonstrates how tender and juicy even a tougher, budget friendly cut of beef turns out with the sous vide method.
• You can substitute any of the prime beef roast cuts though for even more spectacular results!
• Choose any herbs or spices you want to sous vide your beef roast with, just be sure to include the salt so the meat and juices aren't bland.
• Some great things to use a sous vide eye of round other than as a main dish entree are sandwiches, stir fry's, Beef Stroganoff, our Chili's Steak Fajitas, and Panda Express Beef and Broccoli.

Tips for Success

• Make sure to season the meat well. This will help to enhance the flavor of the meat. Include 1-2 teaspoons of sugar when you sous vide tougher cuts of meat, it helps to tenderize them.
• 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.
• Cook a smaller eye of round sous vide 16 to 18 hours, larger ones 20 to 24 hours.

Storage Options

• Store the sliced sous vide roast beef covered in your refrigerator.
• You can also store it in the sous vide bag, unopened or sliced in the refrigerator until ready to reheat and serve.
• To reheat, simply place the meat in a water bath set to 135 degrees Fahrenheit for 1-2 hours.
• You can freeze a cooked sous vide roast beef for up to three months.

Equipment

Frequently Asked Questions

More Delish Ideas