Sous Vide Eye of Round Roast Beef | Justin B Cooks
Sous Vide Eye of Round Roast Beef
15 mins prepServes 6
Learn to cook the tough Eye of Round cut of beef using the sous vide method to achieve a tender, prime rib-like roast beef without breaking the bank. Perfect for slicing thin and serving in sandwiches.
1. Generously cover the Eye of Round roast with salt, pepper, and garlic powder.
2. Vacuum seal the seasoned beef.
3. Cook in a sous vide bath for 24 hours at 128°F.
4. Once cooking is complete, remove the beef from the bag and pat it dry thoroughly with a paper towel.
5. Sear the beef in an extremely hot pan for only 15-20 seconds per side, just enough to create a crust without cooking the interior further.
6. Slice the roast beef as thinly as possible.
7. Before serving, sprinkle a little salt onto the interior of the sliced meat for enhanced flavor. Serve on buns with Swiss cheese, veggies, or your favorite sauce.
