24-Hour Sous Vide Roast Beef

54.5°C (130.1° F)
Temperature
Sous vide time
12 People
Serves
Medium
Difficulty

Ingredients

  • 8-10 pound Beef Eye of Round Roast
  • Olive Oil
  • 4-5 Garlic Cloves
  • Salt and Pepper

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Directions

  1. Set Sous Vide bath at 130 degrees F. Remove roast from store packaging....still haven't had the guts to try it in the Costco cryovac yet...plus you can't add any flavour while cooking.
  2. Rub with olive oil, smashed garlic cloves and salt and pepper and vacu-seal roast.
  3. Drop in your bath and forget about it for 24 hours...I actually left it for 26 hours.
  4. Cover the top of your vessel with a lid or plastic wrap to prevent evaporation as this is going to be in there for a while
  5. 30 Minutes before you are to remove the roast from the bath, heat your BBQ to as hot as you can get it. I had a large cast iron heating in there at the same time. Pat your roast dry. Drop a good sized pat of butter in your cast iron and it will smoke immediately. Sear off all sides of the roast...approx 30-45 seconds per side until nicely browned. Can also be done right on the BBQ grill, totally up to you. Enjoy!!! Eye of round will come out tenderloin tender and is ideal for leftover lunch meat as it is so lean compared to a rib roast.

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