Top Round Roast

Tender eye round roast beef

Author

Toni D

Prep Time: 00:05

Recipe Time: 24:00

Temperature : 131.5F / 55.3C

Ingredients

• 1 - 1 1/2 pound eye round roast
• Montreal Steak Seasoning
• 1 - 2 sweet onions
• 8 ounce white button mushrooms (or more for larger roast)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 tablespoon grape seed oil or other high heat cooking oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 131.5ºF / 55.3ºC
2. Vacuum seal eye round roast ( or use water displacement method) and lower into preheated water bath
3. Cook 24 hours
4. Saute onions in butter 10 minutes then add mushrooms and cook to desired doneness. Set aside while meat finishes cooking
5. Once meat has cooked 24 hours remove from water bath and pat dry with paper towels.
6. Rub roast with olive oil all over and sprinkle with desired amount of Montreal Steak Seasoning

Note about this roast

1. The roast came out with a perfect consistency. It was perfectly tender without being overly mushy. I was concerned that cooking it so long would leave it with a "ground meat" type of consistency but it did not. It really did have the perfect soft consistency but still had some chew to it. The photo may look like it the inside turned to ground meat but it was not like that in any way. It also had a delicious beef roast flavor. I am now a big fan of this cheaper cutter of meat using my Anova Sous Vide Cooker!!
2. I had previously vacuum sealed and froze this roast without any seasoning so that is how I cooked it. Had the roast been fresh and not yet sealed I would have added some Rosemary to the bag and a bit of oil before sealing it. I still would not put the seasoning on until the end of cooking as I would be concerned what would happen to the garlic of the seasoning during cooking (turning bitter).

Finishing Steps - Sear in cast iron pan or other heavy chefs pan

1. Heat a cast iron skillet until it is very hot and once hot add 1 tablespoon grape seed oil ( or other high heat cooking oil)
2. Sear roast on all sides turning frequently so that the heat does not penetrate too deeply into any one side which will cook it past the perfect medium rare that it is coming out of the water bath

Serving suggestion

1. Slice roast and top with sauteed onions and mushrooms. This roast is too delicious to put gravy on it.