| Level: | Easy |
| Total: | 10 hr 30 min |
| Active: | 30 min |
| Yield: | about 4 servings |
Ingredients
- One 3.5-pound rump roast
- 1 tablespoon peanut oil
- 2 tablespoons kosher salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
Instructions
- Install an immersion circulator in a water bath and set it to 135 degrees F.
- Trim any fat and sinew from the exterior of the roast, but don’t discard it.
- Heat a 12-inch cast-iron skillet over high heat for 5 minutes. Brush or rub the roast with the oil and season the roast on all sides with the salt.
- Thoroughly sear the roast on all sides, about 2 minutes per side. Add the trimmings to the skillet and brown alongside the roast.
- Combine the Worcestershire, Dijon, garlic powder, onion powder and pepper in a one-gallon zip-top freezer bag.
- Transfer the seared roast and trimmings to the freezer bag and squish the sauce around to coat. Remove as much air from the bag as possible and seal tightly. Place the bag in the water bath, making sure the meat is completely submerged (see Cook’s Note). Cover the water bath with plastic wrap to prevent evaporation.
- After 10 hours, retrieve the bag from the water bath, discard the fatty bits and remove the roast to a carving board. Strain and reserve the jus. Thinly slice the beef across the grain and serve with the jus.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 807 |
| Total Fat | 51 g |
| Saturated Fat | 19 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 81 g |
| Cholesterol | 292 mg |
| Sodium | 946 mg |
Reviews
Another successful Alton Brown recipe ***** Eye of Round was on sale for $2.98/lb!! So I bought two! They were about 6 lbs. each so I cut them in half. We cooked one on Saturday; it was so tender and flavorful. Leftovers made terrific au jus (French dip) sandwiches. We are having a heat wave here so I decided to make another roast and sous vide’ed it overnight. If you haven’t tried his “who Loves ya?” Baby back ribs, you are in for a real treat!
Making this today for the second time and expect it to be amazing like the first time. Sliced thin on a ciabatta roll with melted provolone, horseradish and giardiniera!
This has become a monthly staple in our home. Recipe is great, I ofcourse added more garlic. Just because 🙂
This was so tender & very tasteful. Definitely will make this again. First time using my new kitchen toy.
This is the first time I made it. I was a little concerned that 10 hours wasn’t long enough so I let it go another hour. It was so tender and tasty, I’ll make my roast like this from now on.
Perfect every time I make it!
This turned out perfect! Wish I could share a picture on here. It was wonderful!
Super easy and super tasty. Super thin cuts make great sandwiches. I did it overnight for 12 hours with a 2 lb roast. I tell the meat before I slice to make sure it’s cook through.
I didn’t use the immersion method added one cup bouillon broth in a cup of apple cider Christmas wine for the gravyMade my rou Drained the juice from the roast celery onions and carrots use that in my room grandson said it’s the best gravy ever had I agree
Alton Brown is my favorite Food Network Chef because his recipes are consistently good. This one is no exception. If you are new to Sous Vide cooking put this one on your list to try ASAP. The meat comes out tender and flavorful. A couple of things to be carful with, the second time I made this the roast was still hot from searing and melted a hole in the bag. Fortunately I caught this and put it in a new bag before really bad things happened. Second, I use a large stainless steel serving spoon to weight the bag, no room in my kitchen for uni-taskers like ball bearings!