Sous Vide Eye of Round

The long, slow cooking process of sous vide turns this eye of round roast into a juicy, fork-tender main dish.

• Preparation Time: 20 mins
• Cooking Time: 18 hr 10 mins
• Total Time: 18 hr 30 mins
• Calories: 527 Calories

Ingredients

• 1 teaspoon salt
• freshly ground black pepper to taste
• 1 (3 pound) beef eye of round roast
• 2 tablespoons avocado oil, or more as needed
• 0.5 teaspoon onion powder
• 0.5 teaspoon garlic granules
• 1.5 teaspoons Worcestershire sauce, or more as needed

Recipe Instructions

Step 1

Mix together salt, garlic granules, onion powder, and pepper in a small bowl.

Step 2

Trim and discard any fat from roast. Rub the roast with enough Worcestershire sauce to coat. Rub seasoning mixture over the entire surface of the roast.

Step 3

Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.

Step 4

When the time is up, remove roast from the bag and pat completely dry with paper towels.

Step 5

Heat 2 tablespoons avocado oil in a large skillet over high heat until it shimmers. Add roast and sear until evenly browned, 2 to 3 minutes per side, adding more avocado oil if necessary.

Step 6

Move the roast to a serving dish and serve.