Eye of Round Roast Beef

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

Author

JaiBDPHpf7UM0pgFB0D4jL

Prep Time: 00:15

Recipe Time: 24:00

Temperature : 131F / 55C

Ingredients

• 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

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)
2. Pat dry roast.
3. Rub oil on all parts of roast.
4. Generously season all sides of your roast with Kinder’s Prime Rib Rub. Vacuum seal roast or use ziplock immersion method.
5. Add roast to the preheated water. Cook for 18-24 hours, adding water if needed.

Finishing Steps

1. 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.
2. 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.
3. 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.
4. Optional method: Place roast under broiler for 5 minutes on each side.
5. Let rest for 10 minutes and serve