Sous Vide Eye Of Round Roast

Sous Vide Eye Of Round Roast. Roast beef sous vide (eye of round). Bring your sous vide setup up to the proper temperature (see chart below).

Best Sous Vide Eye of Round Roast Beef
Best Sous Vide Eye of Round Roast Beef from

Bottom round roasts are a tough cut of meat and can greatly benefit from the long cooking times sous vide allows. 2 teaspoons kosher salt (or half fine table salt) freshly ground pepper. Preheat the bath to 130 f/54 c.

Place In Sous Vide Bath At 130 For Rare, 135 For Medium Rare Or 140 For Medium.

Preheat the bath to 130 f/54 c. Using a hot skillet, add the butter and wait a moment. Season beef thoroughly with the salt and pepper, and seal in vacuum seal bag using the vacuum sealer.

About 2 Minutes Per Side.

Carefully submerge the freezer bag in the water bath until most of the air has been removed and then seal the bag. Set aside trim to make sauce. Let sit in bath for 30 hours.

Add The Minced Garlic, Thyme Leaves, Beef, And Pan Sauce To The Ziplock Bag (Or Vacuum Seal Bag).

It is also easier to obtain very specific temperatures even up to 1/10 of one degree. Even the tougher eye of round turns out tender prepared this method. Mix together salt, garlic granules, onion powder, and pepper in a small bowl.

5 Rows In A Small Mixing Bowl, Whisk Together Salt, Pepper, Garlic Powder, And Sugar.

Cooking times of several days are best to completely tenderize the eye round steaks. Roast beef sous vide (eye of round). I would recommend letting the roast rest for 24 hours to achieve an even more tender roast.

(24 Hours Ahead) Dry Roast Well With Paper Towels And Sprinkle Kosher Salt Evenly All Over;

3 to 5 pound eye of round beef roast. Set up the sous vide bath with about 8 quarts of water with the sous vide circulator set to 130f. Rub the roast with a bit of olive oil, season with salt and pepper, then rub with the garlic and thyme.