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

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 0

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