Eye of round selected because I liked the price point and have been dying to get cracking on some sous vide after preordering my Joule a few months ago (anticipation is killing me.)
I was initially thinking 131* for 30 hours. Looking at the quick guide for Chefsteps, I'm not sure if this qualifies as a tough cut (I would guess this one) or a roast.
Would love to not screw up a huge portion of Eye of Round but I can't help but try something new. I would normally slow roast a Prime Rib, but I honestly don't want to spend that much, and again I really want to try something new with this captive audience.
Was planning on a pan sear, chill off and package with ghee rosemary and roasted garlic. 30 hours, 131*. Then a quick sear on the grill. Was thinking I would throw in fridge and then deli slice it just before lunch, dredging the beef through the broth to build the sandwiches. Serving with marrow butter, horseradish cream, fried onions.
Good idea? Bad? I'm building my broth now so any input would be great, the timer starts in 7 hours!
