Eye of Round Roast Beef

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This low and slow method gives a tender roast good for any occasion.
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Ingredients for 8

  • 1 (5lbs) Eye of Round Roast

  • 4 Tbsp Kinder’s Prime Rib Rub

  • 2 Tbsp of Avacado oil (or other high smoke point oil)

Directions

  • Step 1

    Bring water up to temperature. Medium Rare: 131 F (24 hours)- 134 F (18 hours) Medium: 135 F (24 hours) - 144 F (18 hours)

  • Step 2

    Pat dry roast.

  • Step 3

    Rub oil on all parts of roast.

  • Step 4

    Generously season all sides of your roast with Kinder’s Prime Rib Rub. Vacuum seal roast or use ziplock immersion method.

  • Step 5

    Add roast to the preheated water. Cook for 18-24 hours, adding water if needed.

    • Finishing Steps

    • Step 0

      After the sous-vide cooking is finished, remove from the sealed bag and pat dry with a paper towel. Make sure it's extremely dry because water will ruin your sear.

    • Step 1

      Preheat a cast iron skillet to medium-high heat (my stove goes 1-9, I go about an 8) with the high smoke point oil.

    • Step 2

      Once the oil is extremely hot, add the roast to the pan. Sear each side for only 15 seconds each. You can re-sear each side to the desired browning as long as you don't leave the side cooking for more than about 15-20 seconds each time so the inside doesn't cook through and turn gray.

    • Step 3

      Optional method: Place roast under broiler for 5 minutes on each side.

    • Step 4

      Let rest for 10 minutes and serve

Latest Comments

131 F / 55 C Recipe Temp
Recipe Time
Prep Time