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Eye of Round Roast_129F/30 Hrs

francesca_362939

Eye of Round Roa

st, a very dry cut of beef. Came out tender, but maybe too tender. Gravy helped moisture and taste.

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Comments

Angelo_197648

Yeah I haven't had much luck with that cut, good flavor but dry. Best so far for me is a Chuck roast, got one going in in a few for 60hrs at 129f.

francesca_362939

Next time, I'm going with Picantha-very marbleized-and then sear on the grill. Will keep you posted.

Diablote_389234

Now there's a cut that's been an enigma for me! How there can be a cut that's both tough and low-collagen is counterintuitive. The Science of Good Cooking says just to avoid anything from the round, and Nom Nom Paleo had a funny article on results with a bottom round roast. I've yet to experiment on it with sous vide, so I'm curious…did the jus gel when it cooled? Have you tried other temperature/time profiles?

francesca_362939

No-the juice didn't gel at all, but then I added fish oil et al and was able to make a gravy from it. Yes-I did try other temps-all at 30 hrs-135F, which to me was too well-done even though it didn't look it, and also at 131F which was also dry and that's why I went down to 129F. Unfortunately, even at that temperature, it didn't turn out juicy. I was thinking of "cooking" it for less time, but I really don't think it would help with this cut of beef. I'd still make it again, slicing it thin, for sandwiches and dipping it in the au jus gravy.

Diablote_389234

I've got an entire leg of lamb I'm about to try—they're cheap and super abundant in Australia, so I figured I'd try and learn. AmazingRibs says to low-n-slow to 110˚F and then sear to 130-135˚. This is pretty much my approach to beef tri-tip, as it has a little fat and no connective tissue. Have you tried anything similar with beef round?