Eye Of Round Beef Roast
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
Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.
Season beef liberally with salt and pepper.
Cover beef with yellow mustard liberally.
Heat a cast iron pan over medium-high heat with 1Tbsp vegetable oil.
Once pan is hot, sear beef on all sides until golden brown (1-2minutes/side)
Once beef is seared, remove from pan.
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.
Add the minced garlic, thyme leaves, beef, and pan sauce to the ziplock bag (or vacuum seal bag).
Place in water bath, cook for 24 hours.
After 24 hours has elapsed, remove meat from water bath. Remove meat from ziplock bag, and reserve any liquid from the bag.
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.
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.
Slice the beef into 1/2 inch slices. Top with pan sauce, and enjoy!