Eye of Round 26 hours @132

Tried it just chucking the 6 lb roast directly into the sous vide supreme still in the packer cyrovac. Turned out pretty great...

$2,25 a pound and just like prime rib. Will presear and rebag with some seasoning on the next iteration.

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Marie_Ziniti_816750

Thank you!

Marie_Ziniti_816750

I had read a magazine article saying 123 degrees for 20 hours. I had doubts about the temp so, I added 5 degrees. So, I started my roast that way. Then I was sent your recipe and worried that I was doing it wrong! So, after about 12 hours, I upped the temp to what you suggested. I added an extra hour to the cook time so I took it out after 21 hours. It was terrific! The very first eye of the round I ever had that was tender! VERY tender. Cut with a fork tender! Yum!

Marie_Ziniti_816750

DON'T cook it in that cryovac bag. It has harmful chemicals that will leech into your meat as it cooks! I suggest you do some research. You don’t want to eat, or serve foods that can cause health problems down the line. I just thought you’d like to know that.