Sous Vide Eye of Round

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This sous vide eye of round roast is perfectly cooked edge to edge and turns an inexpensive cut of meat into a tender, juicy, amazingly perfect cut of meat.

Sous vide is the best way to turn cheaper cuts of meat into melt-in-your-mouth deliciousness.

Imagine...instead of spending hundreds of dollars on that rib roast, you can buy an eye of round roast and cook it sous vide to get comparable results. Of course, for a splurge, this sous vide prime rib is pretty damn good too.

Because eye of round is a lean cut, it can be very difficult to cook it properly using traditional methods without it drying out or becoming tough.

And not only is it amazing sliced and served like a steak, you ca slice it thinly to serve on sandwiches.

Jump to:

• More Sous Vide Beef Recipes
• Why This Recipe Works
• Ingredients
• Step By Step Instructions
• Expert Tips
• Serving Options
• Frequently Asked Questions
• Storage and Reheating Instructions
• Recipe
• 💬 Comments

More Sous Vide Beef Recipes

• sous vide chuck roast
• sous vide pot roast
• sous vide chuck steak
• sous vide brisket
• sous vide beef tongue

Why This Recipe Works

• Cooking the meat sous vide allows it to cook evenly from end to end with no risk of over or under cooking - it cooks to the EXACT temperature you set it at.
• It's an inexpensive cut which can save a lot of money, especially around the holidays!
• It always comes out perfect - your guests and family will think you're a cooking genius.
• It may take longer to cook, but it is ultra, ultra easy and mostly hands off.
• You can make it in advance, then reheat and sear it when you're ready to serve with no impact on the quality of the cook.

If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and the benefits of sous vide cooking.

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

The eye of round is a lean and relatively tender cut of beef that comes from the hindquarters of the cow. It is a cylindrical-shaped muscle located within the round primal cut and typically has a cap of fat on the top.

Instant coffee may seem like an odd ingredients, but it helps to bring out the richness of the beef, alongside the umami packed soy sauce.

And of course, beef and red wine go together hand in hand.

I always recommend a high smoke point oil for searing to prevent burning, like avocado oil. You can also use coconut oil, canola oil or any other high smoke point oil.

Step By Step Instructions

Heat a sous vide water bath to 131°F (55°C) degrees. If you prefer your meat cooked differently, refer to the table below and cook accordingly.

Temperature	Time	Doneness
131°F (55°C)	18-24 hours	Rare**
135°F (57°C)	18-24 hours	Medium Rare
140°F (60°C)	18-24 hours	Medium
145°F (63°C)	18-24 hours	Medium Well
150°F (65.5°C) and above	18-24 hours	Well Done (not recommended)

Season the roast with salt and pepper. *you can also learn how to dry brine steak overnight.

Place it in the vacuum seal bag with the remaining ingredients (except avocado oil).

Seal and cook in the water bath for 24 hours.

Remove and thoroughly pat dry. Reserve the bag sauce in a saucepan.

Simmer the bag sauce for 3-5 minutes and adjust the flavor with extra beef stock and/or salt.

Heat a cast iron skillet over high heat until smoking and add the avocado oil.

Add the roast and brown on all sides, 45-60 seconds per side.

Remove, slice and serve with the bag sauce as a jus - goes great with creamy horseradish sauce or this Argentinian chimichurri!

Expert Tips

1. Make sure you properly remove air from the sealable bag to avoid bacteria getting in and ensure the beef cooks evenly.
2. To ensure even and safe cooking, the bag should be fully submerged in the water bath. It may not be fully submerged if the bag floats or the water evaporates.
3. If water starts to evaporate from the water bath, just add more water. You can also cover the bath with foil to help prevent evaporation.
4. To cook this roast straight from frozen, add 2 hours to the cook time.
5. Don't cook this eye of round under 130°F degrees for more than 2 ½ hours.
6. Make sure your skillet is fully heated before adding the fat and the beef. It may start smoking a little when it's hot enough.

Serving Options

• Carve it up like a prime rib and serve slices. Serve it with truffle mashed potatoes, truffle fries and/or honey balsamic brussels sprouts as sides.
• Thinly slice it and serve it on sandwiches with horseradish sauce (like this sous vide roast beef recipe)
• Slice it up and serve it in tacos with this fresh tomato salsa or spicy green salsa.
• Slice it and serve it in this beef stroganoff - it's already cooked so just mix it in!
• Recipes like this beef massaman curry, Instant Pot pho, hibachi steak or Mongolian beef.

Frequently Asked Questions

Storage and Reheating Instructions

This eye of round can be made in advance and stored in the fridge up to 7 days or freezer up to 3 months. Reheat in a 131°F (55°C) degree water bath for 45-60 minutes (longer if frozen) until heated through.

Sear and serve according to the recipe instructions.

Leftovers can be stored in the fridge for 3-5 days. Reheat in a skillet or place in a Ziploc bag and reheat in a 131°F (55°C) water bath using the water displacement method.

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Recipe