Sous vide is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! The long, slow process breaks down connective tissue resulting in a roast that is fork-tender. I serve this with mushroom gravy.
Ingredients:
- 1 teaspoon salt
- ½ teaspoon garlic granules
- ½ teaspoon onion powder
- freshly ground black pepper to taste
- 1 (3 pound) beef eye of round roast
- 1 ½ teaspoons Worcestershire sauce, or more as needed
- 2 tablespoons avocado oil, or more as needed
Directions:
Mix together salt, garlic granules, onion powder, and pepper in a small bowl.
Trim and discard any fat from roast. Rub the roast with enough Worcestershire sauce to coat. Rub seasoning mixture over the entire surface of the roast.
Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.
When the time is up, remove roast from the bag and pat completely dry with paper towels.
Heat 2 tablespoons avocado oil in a large skillet over high heat until it shimmers. Add roast and sear until evenly browned, 2 to 3 minutes per side, adding more avocado oil if necessary.
Move the roast to a serving dish and serve.
Prep time: 20 mins / Cooking time: 18 hrs 10 mins / Total time: 18 hrs 40 mins
Serving: 6 / Yield: –
Calories: 526.5
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