Sous Vide Eye of Round is the BEST way to cook this inexpensive beef cut, resulting in the most tender and juicy roast!
The tough cut is transformed into a delicious eye of round roast that’s perfectly moist from edge to edge by this 16-hour low and slow sous vide method. Perfect for a low-cost festive holiday meal!
Sous vide is my preferred method of cooking tough beef cuts like chuck roast, London broil, and this eye of round beef roast.
Sous vide eye of round is melt-in-your-mouth tender and can compete with prime ribs or filet mignon! It’s almost like magic, and you have to try it! This recipe is also gluten-free and simple to prepare.
WHY SOUS VIDE BEEF EYE OF ROUND ROAST?
Sous vide is a French cooking technique in which food is vacuum-sealed in a bag and then cooked at a precise temperature in a warm water bath for an extended period of time.
When cooking tough beef cuts, the oven or slow cooker method braises the meat for an extended period of time until the roast is completely cooked.
Sous vide allows you to cook an eye of round evenly to rare or medium-rare using the precise temperature you set.
Furthermore, it produces meat with even doneness from edge to edge. Once you’ve tried it, you’ll never go back!
WHY SOUS-VIDE MAKES PERFECTLY TENDER EYE OF ROUND ROAST BEEF
Sous-Vide cooking is not a quick method; it is lower and slower than a slow cooker.
And because we’re cooking it low and slow for so long, the connective tissue in it has time to break down, and the proteins are relaxing and separating, resulting in super tender meat.
This method takes about 18 hours, so I like to think of it as a Saturday night Sunday supper.
Yes, as long as you’ve taken all precautions and followed the instructions that came with your immersion machine, it’s perfectly safe to leave your sous-vide running.
Keeping the temperature above 131 degrees Fahrenheit (55 degrees Celsius) ensures that you will never be below food-safe temperatures.
INGREDIENTS YOU’LL NEED
- Eye of Round Roast: Because the muscles get a lot of exercise, it’s a very lean but flavorful cut of beef. The round primal, top round, bottom round, and sirloin tip are all derived from the round primal on the backside of the cow. If your roast is too large to fit in the bag, cut it into two pieces.
- I used Kosher salt, but regular salt or sea salt would also work.
- Pepper: The best pepper is freshly ground black pepper.
- Garlic Powder: Provides complexity and a deep, rich flavor. Fresh garlic, minced, can also be used.
- Sugar: It nicely balances out the savory flavor. Granulated or brown sugar can be used.
- Olive Oil: For this recipe, regular olive oil works well.
- For this recipe, wou’ll also need a Sous Vide Machine (my favorite brand is Anova), a large pot, a zip-loc bag (or a vacuum-sealer), and a skillet.
TIPS AND TRICKS
- Cook the fat and connective tissue because they add flavor to the roast and contribute to the jus.
- If the temperature is less than 160°F, zip-top bags can be used. Use vacuum sealing bags for temperatures above 160°F. I’d recommend doubling the bags just in case there are any leaks.
- Make certain that the meat is completely submerged. We usually use a large canning pot with something on top to keep the meat submerged in water. You can also clip the bag to the rack if your pot has one.
- Cover the surface of the water bath to prevent it from evaporating. Covering with plastic wrap is effective. Immersion containers with lids are also available at a very low cost. (A wonderful Father’s Day present for my husband!)
- Allow meat to rest after cooking to allow the juices to remain in the meat.
THE BEST WAY TO TENDERIZE EYE OF ROUND
One of the best ways to tenderize this tough cut of meat is to pound it with a hammer.
However, you can easily tenderize the eye of a round roast using the sous vide method, resulting in perfectly tender meat. There is no need for a marinade or brine.
HOW TO SOUS VIDE EYE OF ROUND
1. Combine the salt, pepper, garlic powder, and sugar in a mixing bowl.
2. Season generously your eye of round roast with the seasoning.
3. Preheat the Sous Vide Precision Cooker to 136 degrees Fahrenheit (58 degrees Celsius).
4. Fill a zip-top bag halfway with the seasoned roast. Using the water displacement technique, vacuum seal the bag.
5. Place the bag in the warm water bath of the sous vide machine, cover with aluminum foil, and cook for 16 hours.
6. Remove the roast from the bag and pat dry with paper towels when the timer goes off.
7. Sear for about 2 minutes per side, or until the outside is caramelized. If necessary, season with more salt and pepper. Serve by slicing against the grain.
TIPS FOR THE PERFECT SOUS VIDE EYE OF ROUND BEEF ROAST
- Before cooking your roast in the sous vide machine, season it generously.
- Without using a vacuum sealer, seal the bag. Ziploc freezer bags work great for sealing the food. The “water displacement method” is used to force all of the air out of the bag by using the pressure from the water.
- Make sure to cover the pot with aluminum foil to prevent water evaporation. Also, halfway through, check the water level to ensure the meat is completely submerged.
- Before searing, thoroughly pat dry with paper towels.
SOUS VIDE EYE OF ROUND TEMPERATURE
Because I prefer my eye of round roast medium-rare, I set my sous vide machine to 136°F/58°C.
Because this cut is very lean, it should not be cooked past medium doneness, as it will become tough and chewy.
If you want to try another doneness, refer to the chart below:
|Sous Vide Eye of Round Temperature||Doneness|
|125 °F / 52 °C||Rare|
|136 °F / 58 °C||Medium-rare|
|145 °F / 63 °C||Medium|
|160 °F / 71 °C+||Well-done|
HOW LONG DOES IT TAKE TO SOUS VIDE EYE OF ROUND?
There is a wide range of cooking times available, but I find that cooking it at 136°F/58°C for 16 hours yields the best results.
However, you can leave the meat in the water bath for an additional 1 to 2 hours.
SIDES TO PAIR WITH SOUS VIDE EYE OF ROUND
- The Green Bean
- Potatoes Mashed
WHAT CAN EYE OF ROUND ROAST BE USED FOR?
If you have any leftover eye of round roast, cut it into thin slices or strips to make French dip steak sandwiches or steak salad.
CAN YOU OVERCOOK EYE OF ROUND WITH THE SOUS VIDE METHOD?
Although the sous vide method does not allow you to “overcook” a steak, the texture can become mushy if the steak is left in the machine for too long.
CAN I SOUS VIDE FROZEN EYE OF ROUND?
Yes, you can sous vide an eye of round right from the freezer. The cooking time for this recipe is the same as for fresh meat.
If you try this recipe, please let me know how your Sous Vide Eye of Round turns out in the comments section below!
Frequently Asked Questions
Cook for medium-rare in a 140-degree Fahrenheit (60-degree Celsius) water bath for 24 hours to make this otherwise tough cut as tender as any steak you’ve ever had.
130°F to 135°F. With a meat thermometer, check the doneness of the eye of round roast and remove when the internal temperature reaches 130°F to 135°F. It becomes tough and dry if overcooked.
Too much heat. A roast that is cooked too quickly and at too high a temperature will be tough. Low and slow heat is required for all roasts! Cooking at low temperatures allows the collagen to melt and the tough muscle fibers to separate, resulting in a beautiful, tender mouthfeel.
The sous-vide temperature ranges from 130°F to 134°F (55°C to 57°C). The cook time for sous-vide chuck roast should be between 18 and 48 hours. To get an even more tender roast, I would recommend 24 hours. The sous-vide temperature ranges from 138 to 142°F (59 to 61°C).