Eye Of Round

This recipe turns the humble and typically cheap and tough eye of round roast into a tender and juicy roast similar in texture to a prime rib roast. The long cook time tenderizes the meat. The cook temperature of 134.5 yields medium doneness: a tender yet chewy and springy texture.

Author

boiledfood79

Prep Time: 00:15

Recipe Time: 24:00

Temperature : 134.5F / 56.9C

Ingredients

• 3-4 pound boneless eye of round roast. Fat cap on
• Garlic pepper butcher rub (coarse ground pepper, granulated garlic, kosher salt, sugar, dried shallots, dried bell peppers, dried parsley)

Directions

1. Set your Anova Sous Vide Precision Cooker to 134.5ºF / 56.9ºC.
2. Liberally rub roast with butcher rub
3. Vacuum seal roast
4. Place roast into the water bath and set the timer for 24 hours

Searing On A Charcoal Grill

1. Remove roast from sous vide bag. Reserve the juices for au jus or gravy.
2. Place roast on paper towel lined plate and carefully pat dry. Place roast in the refrigerator while preparing the grill
3. Prepare approximately one starter chimney of charcoal. Once coals are ready spread in an even layer on one side of the charcoal grill.
4. Scrape grill and oil the grates. Keep bottom and top vents open for maximum heat
5. Place roast on grill and cover. Turn roast every 2 min or so until all sides are well seared to your liking.