Eye of round roast

I visited my son, Joule in hand. After some experimenting, he forcefullly requested (demanded) that I leave the Joule with him and buy another for myself. Since I wish to see my grandchildren again, I capitulated.

Tom owns a restaurant in Virginia and has several "foodie" friends. He invited a group of them for a dinner party featuring an eye round roast prepared for 30 hours at 136*. The following is a note sent by one of the invitees.

Steve,

We tried the sous vide eye of round at Tom's house earlier this week and we were all blown away by how great the meat was. The beef was done just a bit beyond medium rare with a nice pink glow and a warm center. It even made about a cup of its own au jus, which was the perfect dressing when just a touch was spooned over the meat.

We also had this crazy sauteed broccoli dish on the side that Tom whipped up with, of all things, fish sauce, which was great. I bastardized mine a healthy topping of shredded sharp cheddar, but honestly it was just as good without being all gussied up.

My lady and I also brought a the fixings for a simple salad and she made some of her cranberry maple sage sausage cornbread stuffing...a real mouthful to say, sure, buy worth every syllable.

We demolished everything.

I was fortunate enough to a thick slice off the end of the roast, which is my favorite. T dropped it quickly into a pan to sear the outside and the bare hint of char really set the meat off in every which way but loose.

You could cut this stuff with your fork, and I did exactly that.

I do not like fatty meat one bit so this was a real treat for me. My favorite cut for flavor, texture, and being lean is a filet, of course, but I typically end up with a sirloin due to cost, which sacrifices the texture but doesn't break the bank. This eye of round rivaled some filets I've had before. It was that good.

I was in Lewisburg, WV over the summer for a job and ended up eating at this little joint called The General Lewis Inn. It was an inn after the Civil War and the downstairs was partially rehabbed into a restaurant some years ago. They serve theirs filets over a dollop of homemade stone ground mustard, like Grey Poupon but better. Next time Tom makes one of these I'm going to try my hand at such a dressing.

Thanks again for turning me on to these crazy sous vide machines. I can't wait to try tuna steaks and bratwurst in them.

Have a great New Year.

-Jason

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Comments

Marie_Ziniti_816750

I stopped buying Eye of the round because it was tough. I now have one in my Joule. Can’t wait to try it. Thanks for posting. And, tell your son to grow up!

Marie_Ziniti_816750

I started out using a recipe that said 123 degrees for 20 hours. I thought it was too low, so I added 5 degrees and went for about 12 hours at 128. Then I read a recipe which, like you, said 136 degrees. So I upped it to that and added another hour. It came out perfectly! The first EVER I had a tender, cut with a fork, eye of the round roast! I contacted Chefstep because these variations really confuse me. The reply was that all the recipes probably turn out great roasts, and to experiment to get it just right for me. Wow. They told me that the longer, lower temp turns the tough muscle to a gel. That would explain the tenderness. I just wish there was one answer. 35 years as a math, science, and computer teacher made me a believer in one answer, I guess. At 67 I'm an old dog learning new tricks without steadfast rules it seems. So, I’ve printed out Joule's chart, and I’m making notes as I go!