Eye of Round Roast-Sous Vide
| Category: | Beef Sous Vide |
| Seasons | |
| Cuisine Type | American |
Ingredients
For
6
Person(s)
Recipe
| 3 lb(s) Eye of Round Roast |
| 0.25 cup(s) Yellow Mustard |
| 2 tsp(s) Sea Salt |
| 2 tsp(s) Black Pepper |
| 2 Tbsp(s) Olive Oil |
| 0.25 cup(s) Yellow Mustard |
| 2 tsp(s) Sea Salt |
| 2 tsp(s) Black Pepper |
| 4 clove(s) Garlic, chopped |
Eye of Round Roast-Sous Vide Directions
- Mix the yellow mustard, 2 tsp salt, and 2 tsp black pepper. Coat the roast thoroughly.
- Add the olive oil to a large skillet and sear the roast on all sides over high heat.
- Recoat the roast with another batch of mustard, salt and pepper and the garlic. Place in a vacuum bag and place the unsealed bag in ice water for 10 minutes to cool the meat back down before sealing. Seal the bag. You can now freeze the roast for later cooking or take it straight to the sous vide.
- Cook the roast in a 131°F water bath for 26-30 hours for medium rare.
- Remove the roast from the bag and sear it again to provide a pleasing appearance.
- Slice and serve.
Nutrition facts
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BrianMum
07 Aug 2021
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