Eye of Round Roast Beef with Sauce

This makes a perfect cheap Medium Roast for an entree or sandwiches. Adjust cooking temp for Rarer results.

Author

Catherine Harker

Always loved cooking. Went to CIA to get my bachelor's degree in Culinary Arts Management years ago. Using this time during the pandemic to learn more about cooking with Sous Vide methods.

Prep Time: 00:20

Recipe Time: 18:00

Temperature : 135F / 57.2C

Ingredients

• 4lb eye of round
• 1 large onion rough chop
• 2 celery stalks
• 8 baby carrots cut in half
• 2 T tomato paste
• 3 cups beef stock
• 2 cups red wine
• 2 T mustard seed
• 5 springs of thyme
• Salt and pepper to taste

Directions

1. Clean and dry beef. Leave fat cap. Thoroughly salt and pepper outside. Sear all sides in Dutch Oven.
2. Remove meat. Add carrots, onion, celery, and tomato paste. Sauté till well caramelized.
3. Deglaze with red wine. Cook till wine is completely reduced.
4. Add stock mustard seeds and thyme. Cook on medium for about 10m. Till all flavors incorporate. Add salt or pepper if needed.
5. Place in bag and cook.

Finishing Steps

1. Remove from heat. Let rest for 15m. Open bag and remove beef. Strain sauce, keep veg if desired as a side. Slice thin for sandwiches or thicker as an entree. Use sauce as is for French dip. Reduce sauce till it coats the back of a spoon for entree.