A simple salad for the summer that is guaranteed to become a family favorite. This recipe is a delight for any cook to prepare thanks to a combination of raw vegetables, canned beans, and pre-packaged nacho-flavor chips.
| Prep Time: | 20 mins |
| Cook Time: | 18 hrs 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 18 hrs 40 mins |
| Servings: | 6 |
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
Instructions
- 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.
Reviews
So I did my own seasoning’s but the technique of cooking IMO is the ONLY way to cook eye of the round. My local grocer constantly has whole eye of round on sale for about $1-$2 a pound. I have tried countless ways to make it palatable, and tender…. Almost all have failed. I bought a sous vide stick just to try this, and I’m astounded at the results. The worst cut of beef literally became filet tender. Eye of the round is relatively flavorless for beef so for this method I recommend going hard on seasonings and salt. Most will be poured off as the residual liquid at the end anyway, but the meat needs flavor. The process is long but incredibly worth it for excellent quality roast beef for dinner or sandwiches. In short, I can’t stress this enough, this is literally the ONLY way to cook eye of round. Do your seasonings as you want but no other method will get you this amazing result, and I’ve tried over 7 years.
Used Montreal steak seasoning replacing your blend but did put wostershire sauce over it. As I was using it for Au Jus beef sandwiches I did not brown after cooking. Results were fantastic. Roast was very tender and flavor was great throughout. Never thought it would be as tender as it was. Will be making this again.
I followed the directions, exactly. The result was tender and flavorful, and leftovers made the most excellent sandwiches! Thanks for the recipe!