Perfect Sous Vide Eye of Round Roast

Name: Perfect Sous Vide Eye of Round Roast
Prep time: 10 min
Cook time: 720 min
Total time: 740 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1.5 kg eye of round roast (trimmed of excess fat); 2 teaspoons salt; 1 teaspoon black pepper (freshly ground); 2 tablespoons olive oil

740 min 6 servings Medium

All Recipes

Achieve tender, juicy eye of round roast with sous vide. Perfectly cooked every time with this foolproof method.

Prep

10 min

Cook

720 min

Total

740 min

Servings

Difficulty

Medium

Sous vide is a game-changer when it comes to cooking tougher cuts of meat like the eye of round roast. Traditionally known for being lean and sometimes tough, this cut becomes melt-in-your-mouth tender when cooked using this method. By maintaining a precise temperature, sous vide ensures that your roast is cooked evenly throughout. This recipe is perfect for anyone looking to elevate their cooking skills with a simple yet impressive technique. The sous vide method allows you to achieve consistent results every time, making it ideal for dinner parties or a special family meal. With a few simple ingredients and steps, you'll master the art of sous vide cooking.

Ingredients

Servings

For the Roast

Instructions

Season the Roast

Generously season the roast with salt and black pepper, covering all sides.

Pro tip: For added flavour, you can season the roast a day ahead and refrigerate it.

Prepare the Sous Vide

Fill your sous vide container with water and set the sous vide precision cooker to 57°C (134°F).

Pro tip: Use a sous vide rack to keep the roast submerged and evenly spaced.

Vacuum Seal the Roast

Place the seasoned roast in a vacuum seal bag and seal it using a vacuum sealer.

Pro tip: If you don't have a vacuum sealer, use a ziplock bag and the water displacement method.

Cook Sous Vide

Submerge the sealed roast in the sous vide water bath and cook for 12 hours.

Pro tip: Ensure the roast is fully submerged throughout the cooking process.

Remove and Pat Dry

After 12 hours, remove the roast from the bag and pat it dry with paper towels.

Pro tip: Removing moisture ensures a better sear.

Sear the Roast

Heat olive oil in a large skillet over high heat. Sear the roast on all sides for about 1-2 minutes per side until a crust forms.

Pro tip: Use a cast iron skillet for even heat distribution.

Rest the Roast

Let the roast rest for 10 minutes before slicing and serving.

Pro tip: Resting allows juices to redistribute throughout the meat.

💡

Tips & Tricks

Ensure your sous vide water bath is well-circulated for even cooking.
Use a high-quality vacuum sealer to prevent water ingress.
Don't skip the sear for that delicious crust.
Allow the roast to rest after searing for optimal juiciness.

Serving Suggestions

Once your sous vide eye of round is perfectly cooked and seared, you can serve it with a variety of sides such as roasted vegetables, mashed potatoes, or a fresh salad. Pair it with a robust red wine like a Cabernet Sauvignon to complement the rich flavours of the beef. This dish can be prepared ahead of time and stored in the fridge for up to 3 days before searing. Simply vacuum seal and refrigerate after the sous vide process, then sear just before serving for best results.

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