Homemade Roast Beef - Sous Vide

Serves: 6 - 8 guests or 12 sandwiches

3 lbs. piece Eye of Round, CAB recommended

Spice Mix:
1 Tbsp. Kosher Salt
2 Tbsp. White Peppercorn
2 Tbsp. Pink Peppercorn
2 Tbsp. Smoked Black Peppercorn
2 Tbsp. Yellow Mustard Seed
2 Tbsp. Black Mustard Seed
1 Tbsp. Juniper Berries
2 Bay Leaves

Method:
1. Place meat in in vacuum seal bag and add the salt & spice mix.
2. Vacuum seal and place into a pre-heated water bath 129°F (53.8°C)
3. Cook for 14 hours. Remove from water bath when completed
4. Remove meat from bag, pat dry.
5. Rub with some blended oil and sear well in cast iron on all sides until nice crust forms
6. Slice and serve or chill in cooler and make sandwiches.

Notes:
• Eye of Round is recommended cut of meat
• Eye of Round is economical, flavorful and very lean
• Can be prepared by: Roast, Braise, Stew, Grind, Carving Station, Deli Meat & Cubed Steak
• For best results use cast iron for searing
• Can be served hot or cold

[joelneatrour]

I've been cooking eye of round using sous vide for several years. I get the best result from 129-135 F for 24 hours. It's extremely tender after 24 hours in that temperature range.

[kib]

In my family we allways prepare it a day ahead, put in a ice bath and in the fridge, in the bag overnight. Cut it in thin slices the next day, and reheat in the sous vide an hour before serving. Searing is not important, but you can do that first, before first bagging.
A lot of the juices will penetrate back in the meat overnight so do not use to much salt. My family has been in the meat industri for 5 generations. Those of us who are opposed to sous vide, just do a slow cook in the oven or a barbie, a day ahead.

[tylerc]

I watched a video where they did it at 132 deg, this looks way better. This is exactly what I was looking for, thank you.