Eye of round roast - seared with mustard and garlic crust.

Take a traditionally tougher piece of meat, and transform it into a delicious, and tender roast.

Author

Jeremy Marsh

Prep Time: 01:30

Recipe Time: 30:00

Temperature : 131F / 55C

Ingredients

• Salt
• 1/2 cup Yellow mustard
• 6 tbsp Season salt
• 6 tbsp Garlic powder
• 3-4 lbs eye of round roast
• Canola oil - as needed for searing

Directions

1. Heat a pan to hot, and sear all sides. 1-2 minutes per side. Ensure it is browned all over.
2. Rest in the fridge for at least an hour
3. Coat in mustard, and cover with half the season salt, and garlic powder.
4. Seal in bag
5. Sous vide for 30 hours at 131 f
6. Place bag in ice bath for 40 - 60 minutes. If not finishing immediately, then place meat in the fridge (still in the bag) until ready to use.

Finishing Steps

1. When ready to finish, remove from bag and pat dry.
2. Cover with remaining mustard.
3. Cover with remaining season salt and garlic powder.
4. In a hot pan, with oil, sear on all sides.
5. Let rest for 15 minutes, covered with foil.
6. Slice when ready to serve.