Eye Of Round Beef Roast

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Recipe Temp 131 F / 55 C
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Ingredients for 6

  • 3lbs eye of round beef roast

  • Yellow Mustard (1/2 cup)

  • 2 Tbsp vegetable oil

  • 1.5 Tbsp black pepper

  • 1.5 Tbsp kosher salt

  • 6 garlic cloves, diced

  • 2 tsp thyme leaves

  • 1/2 cup red wine

  • 1 Tsp Worcestershire sauce

  • 1/4 cup beef stock

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.

  • Step 2

    Season beef liberally with salt and pepper.

  • Step 3

    Cover beef with yellow mustard liberally.

  • Step 4

    Heat a cast iron pan over medium-high heat with 1Tbsp vegetable oil.

  • Step 5

    Once pan is hot, sear beef on all sides until golden brown (1-2minutes/side)

  • Step 6

    Once beef is seared, remove from pan.

  • Step 7

    Add 1/4 cup red wine (or red wine vinegar) to cast iron pan, and scrape up all the leftover browned bits. Add 1/4 cup beef stock to the pan and cook for 1 minute. Remove from heat.

  • Step 8

    Add the minced garlic, thyme leaves, beef, and pan sauce to the ziplock bag (or vacuum seal bag).

  • Step 9

    Place in water bath, cook for 24 hours.

  • Step 10

    After 24 hours has elapsed, remove meat from water bath. Remove meat from ziplock bag, and reserve any liquid from the bag.

  • Step 11

    Heat a cast iron pan on medium- high with 1 Tbsp oil. Once hot, quickly sear beef on each side until golden brown (about 1 minute per side). Once done, place on a plate to rest.

  • Step 12

    Meanwhile, deglaze the cast iron with remaining 1/4 cup red wine, scraping up browned bits as you go. Once red wine has reduced a bit, add in juiced from the bag to the pan and bring t a boil. Add Worcestershire sauce. Stir. Cook for 3-5 minutes until it has thickened. Season with salt and pepper to taste. If sauce is too thin you may wish to whisk in 1/2 tsp cornstarch to thicken.

  • Step 13

    Slice the beef into 1/2 inch slices. Top with pan sauce, and enjoy!

    • Step 1

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131 F / 55 C Recipe Temp
Recipe Time
Prep Time