eye of round roast



1 (3 lb) eye of round roast

Kosher Salt and Freshly Cracked Black Pepper

Granulated Garlic, as needed

Onion Powder, as needed

2 tbsp high smoke point oil “grapeseed, vegetable oil, your choice”


Fill a large container with water that matches your sous-videos dip machine and process it without overcrowding. Set the temperature to the desired sweetness (the rare average is 131 to 134 degrees F) and let the water heat up before adding the roast.

Season all sides of your roast generously with salt, pepper, garlic and onion powder. Vacuum seal your round burner eye with the vacuum sealer and a vacuum seal bag and add these to the preheated water. Cook for 18-24 hours, add water if necessary.

After cooking, remove the sous-vide from the sealed bag and dry it with a paper towel. Make sure it is extremely dry, because water will ruin your quest.
Preheat a cast iron frying pan to medium heat (my stove goes 1-9, I go about 8) with the high smoke oil.

If the oil is extremely hot, add the roast to the pan. Break each side for only 15 seconds. You can review each side for the desired tan, as long as you don’t let the side cook for more than 15-20 seconds at a time, so that the inside doesn’t cook and turns gray.

Once baked, you can serve immediately because you don’t have to rest. Cut the roast beef into thin slices against the grain (perpendicular to the lines crossing the meat) and serve warm with the desired accompaniment.
Store the roast beef in an airtight container in the refrigerator for 3 or 4 days.