It is for searing the meat when it is done. In this article, you’ll learn what makes this meat cut different and how to cook top round roast. The lack of marbling means it is usually less flavorful and I prefer to serve it heavily sauced, or as a component in dishes that have more flavor built in. Generously season all sides of your roast with salt, pepper, garlic, and onion powder. As the chef, there is a lot of pressure on you to get it right, but by cooking your joint sous vide… Make sure you have a privet, cutting board or something else between the hot pot and the counter top. Once I learned about the Sous Vide method, I’ve been going nuts with it. Let us know your thoughts in the comments below! To view the recommended cooking suggestions for an item just select it from the menu below. If I had continued to allow the eye of round to cook in the sous-vide water bath for another 24 to 48 hours it would result in loss of weight and a drier final product. Food is love and perfectly cooked food is the loviest. After 1 to 2 days at 131°F (55°C) it turns very tender. There are a few techniques that will make for a better sous vide roast beef all around, and we’re going to talk about them here. Sous Vide Rump Roast with Scotch Gravy is insanely tender and flavorful. It comes from the round primal, located at the rear of the cow. Pro tip: The temperature sets the doneness  and the time sets the tenderness. Add your sous vide and set the temperature to 129F/54C. My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family. You can also view all the sous vide time and temperatures. Ingredients. …and season it with some kosher salt. I wanted to sous vide this cut of meat because it can be difficult to cook a larger cut of beef, like a roast, and have it be perfectly done from edge to edge. Vacuum seal your eye of round roast using the vacuum sealer and a vacuum seal bag and add it to the preheated water. You would think you are eating prime rib, or tenderloin - that’s how beautiful the slow cooking process of Sous Vide makes a rump roast! Sous Vide Eye of Round Roast is incredibly easy to make. Sous-vide is the only way to transform a tough cut like bottom round roast or chuck roast or rump roast into a tender, succulent, juicy roast, while still cooking it at rare or medium rare! This is because with sous vide you can cook it below the temperature that starts causing moisture loss for a long enough time that it still becomes tender. Every bite of this meal will leave you wanting more. This recipe is so easy and so delicious and will serve as many people as you can cram into your kitchen. A full-bodied red wine such as Bordeaux. Put the top round roast into individual bags, along with a cooking fat like butter or olive oil, as well as some salt if you want to try out good roasted meat with an inexpensive price tag at the comforts of your home, then the beef round primal cut is your best bet— notably the top round roast. It is a very lean piece of meat and after 1 to 2 days of cooking it has a texture similar to a slightly drier filet mignon. You simply rub the roast with oil and add 1 teaspoon salt, 1 teaspoon black pepper and 1 clove minced garlic per pound. 30 hours to sous vide, 30 minutes to chill, 1 hour 45 minutes to grill. https://www.seriouseats.com/recipes/topics/method/sous-vide When the roast is done … 131°F for 1 to 2 Days (55.0ºC), Medium: Do not include the butter! Actually, it’s called a Sous Vide (pronounced “Soo-Veed”) stick/immersion circulator. Preheat your sous vide (affiliate link) cooker to 135 degrees Fahrenheit. A vacuum seal your eye of round, chuck roast 136℉ for 24 hours and... 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