Eye Of Round

(27)

boiledfood79

  • Rate This
This recipe turns the humble and typically cheap and tough eye of round roast into a tender and juicy roast similar in texture to a prime rib roast. The long cook time tenderizes the meat. The cook temperature of 134.5 yields medium doneness: a tender yet chewy and springy texture.
Read More

Shop Anova

Anova

Pro-level cooking techniques made simple.

Shop Now

Ingredients for 6

  • 3-4 pound boneless eye of round roast. Fat cap on

  • Garlic pepper butcher rub (coarse ground pepper, granulated garlic, kosher salt, sugar, dried shallots, dried bell peppers, dried parsley)

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 134.5ºF / 56.9ºC.

  • Step 2

    Liberally rub roast with butcher rub

  • Step 3

    Vacuum seal roast

  • Step 4

    Place roast into the water bath and set the timer for 24 hours

    • Searing On A Charcoal Grill

    • Step 0

      Remove roast from sous vide bag. Reserve the juices for au jus or gravy.

    • Step 1

      Place roast on paper towel lined plate and carefully pat dry. Place roast in the refrigerator while preparing the grill

    • Step 2

      Prepare approximately one starter chimney of charcoal. Once coals are ready spread in an even layer on one side of the charcoal grill.

    • Step 3

      Scrape grill and oil the grates. Keep bottom and top vents open for maximum heat

    • Step 4

      Place roast on grill and cover. Turn roast every 2 min or so until all sides are well seared to your liking.

Latest Comments

134.5 F / 56.9 C Recipe Temp
Recipe Time
Prep Time