Melt In Your Mouth Sous Vide Eye Of Round
Discover how to achieve perfectly tender and flavorful Sous Vide Eye Of Round that melts in your mouth. Elevate your cooking game with this delicious recipe!
- Prep Time: 20 minutes
- Cook Time: 1090 minutes
- Total Time: 1120 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Sous Vide, Searing
- Cuisine: International
Ingredients
Scale
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) garlic granules
- 1/2 tsp (2.5 ml) onion powder
- freshly ground black pepper to taste
- 1 (1.4 kg) beef eye of round roast
- 1 1/2 tsp (7.5 ml) soy sauce, or more as needed
- 2 tbsp (30 ml) vegetable oil, or more as needed
Instructions
- Combine the salt, garlic granules, onion powder, and black pepper in a small dish.
- Remove any excess fat from the beef roast. Coat the roast with enough soy sauce to cover it. Apply the seasoning blend evenly over the entire roast.
- Place the seasoned roast inside a vacuum-sealed bag and seal it with a vacuum sealer. Submerge the bag in a heat-safe container filled with water, using a sous vide device. Set the temperature to 134 degrees Fahrenheit (57 degrees Celsius) and cook for 18 hours. Cover the top of the container with plastic wrap to prevent water loss.
- After the cooking time is complete, take the roast out of the bag and thoroughly dry it with paper towels.
- In a large skillet, heat 2 tablespoons of vegetable oil over high heat until it begins to shimmer. Add the roast and sear each side until it is evenly browned, taking 2 to 3 minutes per side. Add more vegetable oil if needed.
- Transfer the roast to a serving platter and serve.
Notes
- Make sure to trim any excess fat from the beef roast before seasoning to avoid a greasy texture.
- Ensure the roast is fully covered with soy sauce for optimal flavor infusion while cooking.
- Thoroughly pat dry the roast with paper towels post-sous vide to achieve a nice sear when browning in the skillet.
Nutrition
- Calories: 527 kcal
- Fat: 37 g
- Protein: 45 g