Roast Beef n’ Cheddar with Bacon Jam

Creamy cheese and a bacon jam top tender eye roast on a toasted brioche bun

Author

Jeff Martin

Prep Time: 00:00

Recipe Time: 24:00

Temperature : 131F / 55C

Ingredients

• Eye Round Roast
• Salt
• Pepper
• BBQ Seasoning
• 1 lb Bacon
• 2 Sweet Onions
• 1/2 Cup Brown Sugar
• 1/2 to 3/4 Cup Coffee
• Package Velveeta Cheese

Directions

1. Season eye round with salt, pepper and bbq seasoning. Vacuum seal and sous vide at 131 for 24hr.
2. Cut bacon into 1/2 inch pieces and add to pan over medium heat, don’t over crisp. Remove bacon and most of fat. Add the 2 thinly sliced sweet onions to pan and cook for 10 minutes. Add brown sugar and caramelize onions for 30-45 minutes. Add bacon back to pan along with coffee and cook until softened.
3. Melt Velveeta over double broiler
4. Slice eye round as thin as possible and assemble sandwiches. Toasted brioche is recommended.