Sous Vide Eye of Round

This is a great way to cook a tender, juicy eye of round. Eaten as a roast with gravy or on sandwiches, it tastes better and is less expensive than roast beef from most grocery stores. You can season it with whatever you like.  I bagged this eye of round with a packet of French Onion soup mix, Worcestershire sauce, and a little soy sauce. Vacuum-sealed with my FoodSaver. Placed it in the freezer for when I wanted to use it. 

On the day of cooking, I set my Instant Pot sous vide stick to 129*F for 7 hours and left it alone. Once done, strain the juices that have accumulated and use them for gravy. Slice the beef and serve. Just make sure you slice it across the grain. I started cutting this, then realized after a few slices I was cutting it with the grain. If you want to warm up cold slices of this, heat some beef broth or beef consommé and dip the sliced beef into it. Just make sure it is not boiling or it will cook your beef.

A little bit about this blog HERE.

Sous Vide Eye of Round

 1 Eye of  Round roast, about 3 lbs

1 packet French Onion Soup mix

1 teaspoon Worcestershire sauce

2 teaspoons Soy sauce

Black pepper

1. Vacuum-seal all ingredients in a bag for cooking.
2.  Place it in the freezer for later or cook in a water bath right away.
3. Time and temp: I like 129* for 7-10 hours from thawed or frozen. The longer you cook it, the more tender it will be. I have done 18-hour cooks, and it was fine, just a little too soft but not mushy.

Add whatever seasonings you want:

Bay leaf

Knorr chicken powder

Liquid smoke

Garlic powder

Onion powder

Lawyr's

Montreal Steak seasoning

Salted butter

Thank you for being here. Have a blessed day.