Eye of round sous vide?

I'm interested in trying to sous vide a 2 1/2 - 3 lb beef eye of round roast. Any recommendations on temperature/time?

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I would go with 135°F for 24 hours for medium rare, you can go a little higher if that is your preference.

If this were a 1 1/2 pound roast, would that be 12 hours to cook, or still 24?