Eye Of Round Beef Roast
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Precision® Cookers
Perfect results in a few simple steps.
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
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Step 1
Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.
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Step 2
Season beef liberally with salt and pepper.
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Step 3
Cover beef with yellow mustard liberally.
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Step 4
Heat a cast iron pan over medium-high heat with 1Tbsp vegetable oil.
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Step 5
Once pan is hot, sear beef on all sides until golden brown (1-2minutes/side)
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Step 6
Once beef is seared, remove from pan.
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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.
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Step 8
Add the minced garlic, thyme leaves, beef, and pan sauce to the ziplock bag (or vacuum seal bag).
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Step 9
Place in water bath, cook for 24 hours.
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Step 10
After 24 hours has elapsed, remove meat from water bath. Remove meat from ziplock bag, and reserve any liquid from the bag.
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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.
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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.
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Step 13
Slice the beef into 1/2 inch slices. Top with pan sauce, and enjoy!
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