Perfect Sous Vide Eye of Round Roast: A Step-by-Step Guide

Ingredients

• 1 teaspoon salt
• 0.5 teaspoon garlic granules
• 0.5 teaspoon onion powder
• freshly ground black pepper to taste
• 1 (3 pound) beef eye of round roast
• 1.5 teaspoons Worcestershire sauce, or more as needed
• 2 tablespoons avocado oil, or more as needed

Instructions

1. In a small bowl, combine salt, garlic powder, onion powder, and black pepper.
2. Remove any excess fat from the eye of round roast. Coat the roast with Worcestershire sauce, ensuring it's evenly covered. Then, generously apply the prepared seasoning mixture to all sides of the roast.
3. Place the seasoned roast in a vacuum-seal bag and seal tightly. Submerge the bag in a water bath with a sous vide immersion circulator. Set the temperature to 134°F (57°C) and cook for 18 hours. Cover the water bath with plastic wrap to minimize water evaporation.
4. Once the cooking time is complete, take the roast out of the bag and thoroughly pat it dry using paper towels.
5. Heat 2 tablespoons of avocado oil in a large skillet over high heat until it begins to shimmer. Sear the roast on all sides until golden brown, about 2 to 3 minutes per side. Add more avocado oil to the skillet as needed.
6. Transfer the seared roast to a serving platter, slice, and serve immediately.

Nutrition

• Calories: 527 kcal
• Fat Content: 37 g
• Fiber Content: 0 g
• Sodium Content: 450 mg
• Protein Content: 45 g
• Cholesterol Content: 138 mg
• Carbohydrate Content: 1 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g