A perfectly cooked Beef Eye of Round Roast is tender, juicy, and full of savory flavor. Cooking it sous vide ensures restaurant-quality perfection at home.
Why You'll Love This Sous Vide Eye of Round Roast Beef 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 Beef Eye of Round Roast, from choosing the right cut of meat to cooking and serving a perfect eye of round sous vide roast.
Benefits of the Sous Vide Method
Beef Eye of Round Roast 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.
Ingredients Overview
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!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Sous Vide A Beef Eye of Round Roast
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.
For more sous vide time and temperature ranges, see my Sous Vide Temperature Chart PDF.
Step 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.
Step 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
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.
Step 3: Immerse the bag in a container of water with a sous vide circulator. Use a lid or cover with plastic wrap; this will help the container retain heat.
Step 4: 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.
Step 5: 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.
Step 6: 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 Beef Eye of Round Roast! Serve immediately.
Beef Eye of Round Roast 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 copycat Bob Evans mashed potatoes, they are amazing!
- Roasted vegetables - We have air fryer asparagus, roasted rainbow carrots, and air fryer broccolini that would all go perfectly with this beef eye of round roast!
- Au Gratin Potatoes - We have an amazing 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.
Substitutions and Variations
Some useful substitutions and variations when making this recipe:
- 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 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
Helpful tips to help you when making this recipe:
- 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. You can also use our handy dandy Sous Vide Temperature Chart.
Storage Options
Here is how I store leftovers when making this recipe:
- Store the sliced Beef Eye of Round Roast 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 Beef Eye of Round Roast for up to three months.
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Frequently Asked Questions
You can't technically "overcook" a meat using sous vide method because the temperature can never go above the programmed temp. The texture of the food will get mushy if you leave it in the container of heated water too long though.
Yes, you can! Be sure to include enough seasonings with the frozen meat when sealing the bag. Allow an extra 2 to 3 hours of sous vide cooking time, as it needs to defrost before the cooking starts.
Yes, take the vacuum sealed bag from the hot water container. Let it cool for about 30 minutes, unopened. Place the sealed bag of cooked sous vide roast in your freezer and freeze for up to 3 months. I recommend you label the package with the contents and date place in the freezer.
These freezer bags are great for sealing your food for sous vide and they work almost as well as a FoodSaver sealer if you know the trick to removing the air from them. You will want to use the 'water displacement method' of removing air from them when food is packed inside before placing in the sous vide container.
Side Dish Recipes
Get The Recipe!
Sous Vide Eye of Round Beef Roast
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.
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