Season the eye of round roast as desired with salt, pepper, and garlic powder. Vacuum-seal the seasoned meat. Place the vacuum-sealed meat in a container filled with water and submerge an Anova Precision® Cooker 3.0. Set the sous vide cooker to 131.5°F and cook for 20-24 hours. Once cooking is complete, remove the eye of round from the bag. Heat a pan until very hot and sear the meat for approximately 15-20 seconds per side to create a crust. Serve immediately, optionally with roasted potatoes and steamed broccoli.
