Sous Vide Eye Of Round Roast Recipes

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SOUS VIDE ROAST BEEF



Sous Vide Roast Beef image

For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you're serving it for Sunday dinner or just want super delicious roast beef sandwiches. Use this recipe to make a perfectly medium-rare roast that's juicy and tender on the inside with a beautifully seared crust on the outside

Provided by Mark Hinds

Categories     Dinner     Lunch

Time P1DT15m

Number Of Ingredients 9

3 1/2 lb beef roast
2 cloves garlic (minced)
1 tbsp rosemary (minced)
1/2 tbsp Worcestershire sauce
1 tsp smoked paprika
1/2 tsp mustard powder
1/2 tsp onion powder
2 1/2 tsp salt
1/2 tsp pepper

Steps:

  • Set up your sous vide water bath with the temperature set to 136℉
  • In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper.
  • Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast.
  • Vacuum seal the roast in a plastic bag and cook it at 136℉ for 24 hours. When the roast is done cooking, drain the liquid into a small bowl and set the roast aside for finishing.
  • To get a nice crust on the outside of the beef roast, place it on a broiler pan and finish it in a 350ºF oven for 15 minutes, turning it halfway through. Once the roast comes out of the oven, let it rest for 5 to 10 minutes before serving.
  • The juices from the roast can be served as an au jus. To make the au jus take the liquid from the bag the roast was cooked in and bring it to a boil in a small saucepan for three to five minutes.
  • The au jus is especially good when you're using the roast beef to make French Dip sandwiches.

Nutrition Facts : Calories 283 kcal, Carbohydrate 1 g, Protein 44 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 123 mg, Sodium 848 mg, ServingSize 1 serving

SOUS VIDE EYE OF ROUND ROAST



Sous Vide Eye of Round Roast image

This recipe uses sous vide to make a tender eye of round roast

Provided by Dave Cole

Categories     Main Course

Time P1DT6h15m

Number Of Ingredients 6

5 pound eye of round roast
2 tablespoons olive oil
5 teaspoons salt
5 teaspoons ground black pepper
5 cloves garlic (minced)
3 tablespoons lard

Steps:

  • Rub roast with olive oil. Cover with salt, black pepper and garlic.
  • Place meat into large plastic bag and seal tightly. Place in Sous Vide bath at 130 for rare, 135 for medium rare or 140 for medium. Let sit in bath for 30 hours.
  • After 30 hours remove from bag. Melt lard in skillet. Add roast and brown on all sides. About 2 minutes per side.

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