Sous Vide Eye of Round

4.86 from 7 votes

This sous vide eye of round roast is perfectly cooked edge to edge and turns an inexpensive cut of meat into a delicious cut of meat.

Prep Time5

Cook Time1 5

Total Time1 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 246kcal

Heat a sous vide water bath to 131°F (55°C) degrees. If you prefer to cook it to a different doneness, check the temperature chart in the body of the post.
Season the roast with salt and pepper.
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!

Make sure you properly remove air from the sealable bag to avoid bacteria getting in and ensure the beef cooks evenly.

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.

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.

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.