Sous Vide Eye of Round

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

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.

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

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