Name: Sous Vide Eye of Round
Prep time: 20 min
Cook time: 1090 min
Total time: 1120 min
Yield: 1
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

Sous Vide Eye of Round

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Prep Time:
20 minutes

Cook Time:
1090 minutes

Total Time:
1120 minutes

Sous vide transforms eye of round roast into a succulent, tender meal.

Ingredients:

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:

Combine salt, garlic granules, onion powder, and pepper in a small bowl, creating a flavorful seasoning blend.
Remove and discard any excess fat from the roast. Coat the roast generously with Worcestershire sauce, then rub the seasoning mixture all over.
Season the roast and seal it in a vacuum bag. Submerge the bag in a heat-proof container of water with a sous vide cooker set to 134°F (57°C) for 18 hours. Wrap the top of the pot with plastic wrap to maintain water temperature.
After the timer goes off, take the roast out of the bag and gently pat it dry using paper towels.
In a large skillet, heat 2 tablespoons of avocado oil over high heat until it shimmers. Sear the roast until evenly browned, about 2 to 3 minutes per side, adding more oil if needed.
Transfer the roast to a beautiful serving dish and present it to your guests.

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