Sous Vide Eye of Round Recipe

Eye of round roast: A lean cut of beef that is perfect for slow cooking methods like sous vide.

Garlic: Adds a rich, aromatic flavor to the roast.

Olive oil: Helps to keep the meat moist and adds a subtle flavor.

Salt: Enhances the natural flavors of the beef.

Black pepper: Adds a bit of heat and depth to the seasoning.

When using the sous vide method for cooking an eye of round roast, it's crucial to ensure the vacuum-seal bag is properly sealed to prevent any water from entering. Additionally, after the 24-hour cooking period, make sure to pat the roast completely dry before searing. This helps achieve a perfect crust without any excess moisture interfering.

• eye of round roast - Substitute with top sirloin roast: Top sirloin roast is also lean and can be cooked to a similar tenderness using sous vide.

• eye of round roast - Substitute with bottom round roast: Bottom round roast has a similar texture and flavor profile, making it a good alternative for sous vide cooking.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the dish similarly to garlic.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for a similar flavor, though it is less pungent.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it suitable for searing the roast after sous vide.

• olive oil - Substitute with avocado oil: Avocado oil is another option with a high smoke point and a mild flavor that works well for searing.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity to season the roast.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning and is often preferred for its mineral content.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used to provide a similar level of heat and seasoning.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit more heat and a different flavor profile, but use sparingly to avoid overpowering the dish.

• Allow the eye of round roast to cool completely after cooking and searing. This helps to maintain its texture and flavor during storage.
• Wrap the roast tightly in plastic wrap or aluminum foil. This prevents air exposure, which can cause the meat to dry out or develop freezer burn.
• Place the wrapped roast in an airtight container or a resealable freezer bag. If using a freezer bag, try to remove as much air as possible before sealing.
• Label the container or bag with the date and contents. This makes it easier to keep track of how long the roast has been stored.
• Store the roast in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer, where it can be kept for up to 3 months.
• When ready to reheat, thaw the roast in the refrigerator overnight if it was frozen. This ensures even reheating and prevents the meat from drying out.
• Reheat the roast gently to maintain its tenderness. You can use a sous vide bath set to 135°F (57°C) for about an hour, or reheat slices in a skillet over medium heat until warmed through.
• For added flavor, consider reheating with a splash of beef broth or red wine in the skillet. This can help to keep the meat moist and enhance its taste.
• Serve the reheated roast with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

• Sous Vide Reheat Method:

  1. Preheat your sous vide precision cooker to 130°F (54°C).
  2. Place the leftover eye of round roast in a vacuum-seal bag or a resealable freezer bag using the water displacement method to remove air.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag, pat dry, and sear in a hot skillet for 1-2 minutes on each side to refresh the crust.

• Oven Reheat Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the eye of round roast on a baking sheet and cover it loosely with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the internal temperature reaches 130°F (54°C).
  4. Remove from the oven and sear in a hot skillet for 1-2 minutes on each side to develop a fresh crust.

• Stovetop Reheat Method:

  1. Slice the eye of round roast into thin pieces.
  2. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  3. Add the slices to the skillet and cook for 1-2 minutes on each side, just until warmed through.
  4. Serve immediately to enjoy the tender and juicy slices.

• Microwave Reheat Method:

  1. Slice the eye of round roast into thin pieces.
  2. Place the slices on a microwave-safe plate and cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. Serve immediately for a quick and convenient option.

• Sous vide precision cooker: This device allows you to precisely control the water temperature for cooking the eye of round roast to perfection.

• Vacuum sealer: This tool is used to seal the roast in a vacuum-seal bag, ensuring no air is left inside, which is crucial for sous vide cooking.

• Vacuum-seal bag: A special bag designed to be used with a vacuum sealer to encase the roast and olive oil securely.

• Skillet: A heavy-bottomed pan used to sear the roast after sous vide cooking, creating a flavorful crust.

• Tongs: Useful for handling the roast while searing it in the skillet.

• Paper towels: These are used to pat the roast dry after it is removed from the vacuum-seal bag, ensuring a better sear.

• Cutting board: A surface to place the roast on for slicing after it has been seared.

• Chef's knife: A sharp knife used to slice the roast into serving portions.

• Measuring spoons: Used to measure out the salt, pepper, and olive oil accurately.

• Garlic press: Optional, but helpful for mincing the garlic cloves efficiently.

Pre-season the roast: Season the eye of round roast the night before and store it in the fridge to save time on the day of cooking.

Use a quick sear: After sous vide, sear the roast in a preheated skillet for just 1 minute per side to develop a crust quickly.

Batch cooking: Cook multiple roasts at once and freeze the extras for future meals, reducing prep time later.

Prep ingredients ahead: Mince the garlic and measure out the salt, pepper, and olive oil in advance.