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Cole Cooks: Sous Vide Eye of Round Roast

Sous Vide Eye of Round Roast

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Eye of round is considered a cheap cut of meat that is hard to make into a decent meal.  Mainly that is because it is very lean and thus often comes out tough.  However, sous vide can turn out a perfect eye of round roast that provides us with a variety of excellent meals.  This is the Fun Diego Family guide to making Sous Vide Eye of Round Roast.

Sous Vide is a method of cooking meat in a water bath at an exact temperature.  You set the sous vide to the temperature you want the meat to be cooked to and let it sit in the bath for the length of time called for in the recipe.  It is an easy, foolproof method for never overcooking or under cooking meat.

I have seen all kinds of recipes for cooking eye of round roast.  Some call for high temperatures and some call for cooking at a low temperature.  The problem with any of these techniques is you need to closely monitor the temperature.  With sous vide you decide on the desired level of doneness, set the temperature and walk away.

Sous Vide Eye of Round Roast is incredibly easy to make.  You simply rub the roast with oil and add 1 teaspoon salt, 1 teaspoon black pepper and 1 clove minced garlic per pound.  Throw the roast in a sous vide bag and tightly seal.  If you don’t have a vacuum sealer just put it into a large freezer bag and squeeze out as much air as possible.

The main question is what temperature you want to set the sous vide at.  We like a more medium rare roast beef so we set it at 132 degrees.  If you like it more medium you should aim for 140.  Note that we go for a lower end because we use our roast beef in sandwiches like our Chicago Italian Beef where it gets some additional cooking.  Our Sous Vide device is the highly rated Anova Precision Cooker.

 
 

Sous Vide Eye of Round Roast
132 degrees is medium rare

Our recipe for cooking a 5-pound eye of round roast is part of a 4-day beef fest we do maybe once a year.  On day we start cooking the roast and making the giardiniera.  Day two we serve a third of the roast as thick pot roast style slices.  The rest we refrigerate.  We usually do our Chicago Italian Beef and giardiniera on day four.

Sous Vide Eye of Round Roast
One third we serve as a roast. The rest we slice into roast beef.

The 5-pound eye of round roast we buy at Costco for $15 will serve about 12 people.  This is an incredibly great deal.  The meat can be used with any recipe calling for roast beef. 

Sous Vide Eye of Round Roast

Of course, it is great for making roast beef sandwiches instead of using deli meat.  We do not have a deli slicer, but I have learned to cut roast beef very thin with just a chef’s knife.

Overall, our Sous Vide Eye of Round Roast is an attempt to get extremely tasty meals at a very low cost.  This is part of several meats we get in bulk from our local Costco Business Center.  The Costco Business Center is a special version of Costco where many restaurant owners shop.  On my last visit I ran into the owner of one of my favorite Mexican restaurants.  For a similar guide top using a large cut of meat see our guide to using a large Costco pork loin.

Sous Vide Eye of Round Roast

This recipe uses sous vide to make a tender eye of round roast

Course Main Course
Cuisine American
Keyword Sous Vide Eye of Round Roast
Prep Time 15 minutes
Cook Time 1 day 6 hours
Total Time 1 day 6 hours 15 minutes

Ingredients

  • 5 pound eye of round roast
  • 2 tablespoons olive oil
  • 5 teaspoons salt
  • 5 teaspoons ground black pepper
  • 5 cloves garlic minced
  • 3 tablespoons lard

Instructions

  1. Rub roast with olive oil. Cover with salt, black pepper and garlic.
  2. Place meat into large plastic bag and seal tightly. Place in Sous Vide bath at 130 for rare, 135 for medium rare or 140 for medium. Let sit in bath for 30 hours.
  3. After 30 hours remove from bag. Melt lard in skillet. Add roast and brown on all sides. About 2 minutes per side.

Sous Vide Eye of Round RoastSous Vide Eye of Round Roast

Sous Vide Eye of Round Roast

Sous Vide Eye of Round Roast
Plenty of juice to make au jus

 
 

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