Perfect Sous Vide Eye of Round Roast Recipe

Craving a roast that’s tender, juicy, and full of flavor? This sous vide eye of round roast might become your new favorite.

It transforms a typically tough cut into a succulent delight. With minimal effort, you’ll achieve a perfect roast every time.

Ideal for impressing guests or treating yourself, this recipe is a keeper.

Steps

Mix salt, garlic granules, onion powder, and freshly ground black pepper in a small bowl to create a seasoning blend.
Trim any excess fat from the beef roast. Coat the roast with Worcestershire sauce, then rub the seasoning mixture evenly over its surface.
Place the seasoned roast into a vacuum-seal bag and seal it tightly. Submerge the bag in a large container filled with water, ensure the sous vide cooker is set to 134°F (57°C), and cook for 18 hours. Cover the pot with plastic wrap to minimize water evaporation.
After cooking, remove the roast from the bag and dry it thoroughly using paper towels.

Heat avocado oil in a skillet over high heat. Sear the roast on all sides until it is evenly brown, taking 2 to 3 minutes per side. Add more oil if required during this process.
Transfer the roast to a serving dish and serve it immediately, possibly accompanied by mushroom gravy.

What is the purpose of using a sous vide cooker for this recipe?
The sous vide method allows for slow, precise cooking, which helps break down the connective tissue in the beef, resulting in a roast that is exceptionally tender and juicy.
How long should the eye of round be cooked using the sous vide method?
The roast should be cooked for 18 hours at a temperature of 134 degrees F (57 degrees C) to achieve optimal tenderness and flavor.
What are the main seasonings used in this recipe?
The recipe calls for salt, garlic granules, onion powder, and freshly ground black pepper as the primary seasonings.
What cooking oil is recommended for searing the roast after sous vide cooking?
Avocado oil is recommended for searing the roast due to its high smoke point, ensuring an even and flavorful browning.
Can this recipe be adapted for use in an Instant Pot?
Yes, some individuals have successfully adapted this recipe for an Instant Pot, finding that it closely resembles prime rib in taste and appearance, even though it uses a more affordable cut of beef.

Seal the Pot: To minimize water evaporation during the long cooking process, cover your sous vide container with plastic wrap or a lid. This helps maintain a consistent water level and temperature.
Pat Dry Before Searing: After removing the roast from the sous vide bag, ensure it’s thoroughly dried with paper towels. This step is crucial for achieving a perfect, even sear on the meat.
Adjust Oil As Needed: When searing the roast, be prepared to add extra avocado oil to the skillet if necessary to prevent sticking and ensure an even brown crust.
Experiment with Cooking Time: While the recipe suggests 18 hours, feel free to experiment with slightly longer cooking times to achieve your desired tenderness, as results can vary based on personal preference.