Sous Vide Eye of Round Roast Beef
Patricia @ ButterYum
Have you started cooking Sous Vide yet? It produces perfectly cooked everything with almost no effort. It’s quickly becoming my favorite method for cooking proteins. You just have to remember to plan ahead because it takes longer than traditional methods. Today I’m revising my slow-roasted eye of round beef, which usually cooks in the oven, to a sous vide version that I know will turn out tender and juicy because there’s no chance of it over cooking. Let me show you how to make it.
The important thing to remember when cooking sous vide is to place the sous vide circulator in a heat-proof container and fill with water to cover the items being cooked, being sure the water level falls between the minimum and maximum indicators.
Oops, I didn’t get a picture of the prepared roast, but all you have to do is sprinkle it all over with kosher salt (amount listed in recipe below), then place the roast in a sous vide bag, vacuum sealer bag or freezer bags (NOT storage bags), being sure to remove as much air as possible so the roast stays submerged. If needed, you can weigh the bag down with a spoon or butter knife.
Some sous vide containers have lids to keep the water from evaporating and racks to keep whatever is cooking from blocking the circulating water. If you use a make-shift container (like my stockpot), use a binder clip to secure the bag to the side of the container and cover to stockpot with plastic wrap to prevent evaporation.
Set the circulator temperature to the doneness you like (we like our beef around 138F), then set the cooking time for 22-24 hours and walk away. Be sure the container is covered around the circulator, but don’t cover the actual circulator. Check the water level every 6-8 hours and top off with warm water as needed.
When 22-24 hours have passed, remove the roast from the plastic bag and dry it well, then sear it on all sides in a hot skillet with a little oil. No resting time requires, serve immediately. Enjoy!
BEEF DONENESS CHART
125-130F (52-55C) = Rare
130-140F (55-60C) = Medium Rare
140-150F (60-65C) = Medium
150-155F (65-69C) = Medium Well
Items you may need to make this recipe:
(affiliate links)
sous vide circulator https://amzn.to/3ufW8Rs
sous vide container https://amzn.to/3ITrwJu
sous vide bags https://amzn.to/3geMtlD
vacuum sealer bags https://amzn.to/3AU0ij1
freezer bags https://amzn.to/3ocPzLo
Sous Vide Eye of Round Roast Beef
makes one 3 to 5-pound roast
Ingredients
3 to 5 pound eye of round beef roast
2 teaspoons kosher salt (or half fine table salt)
freshly ground pepper
oil for searing
Directions
(24 hours ahead) Dry roast well with paper towels and sprinkle kosher salt evenly all over; place roast in a gallon-size sous vide bag, vacuum sealer bag, or freezer bag and squeeze out as much air as possible..
Place bag in water-filled sous vide container; use a binder clip to anchor the bag so it doesn’t interfere with the circulating water.
Set sous vide circulator to your desired finished temperature (see chart above) for 22-24 hours (cover container with lid or plastic wrap to keep water from evaporating; adding more water if/when necessary).
Remove roast from bag and dry well; sear all sides (2-3 minutes per side) in a hot skillet with a tablespoon of oil. Slice and serve immediately.