Foolproof Medium Rare Roast Beef | Sous Vide Eye of Round

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Cow Stock Footage from Karolina Grabowska https://www.pexels.com/@karolina-grab... Pre-Sous Vide

Sous Vide Eye of Round Roast Beef
Ingredients
1.5 - 2 kg eye of round roast, trimmed and trussed
15 mL kosher salt
15 mL vegetable oil (or other binder)
Spices of choice

Directions
1. Season the roast with salt. If dry brining, do this up to two days in advance and let the roast sit uncovered in the fridge after salting.
2. Package the roast for sous vide. Set the sous vide bath for 133ºF (56.1ºC). Cook the roast in the bath for 24 hours.
3. Remove the roast and reserve the jus. Pat roast dry and let chill in the fridge for 60 minutes. Preheat your oven to 450ºF (230ºC).
4. Rub the roast all over with your binder and apply your chosen herbs and spices. Roast the beef in the oven for 20 minutes. Remove and slice immediately if serving as a roast beef dinner. If for sandwiches, let it cool to room temperature before placing in an airtight container and refrigerating over night. Slice as thinly as possible for sandwiches the next day.

00:00 - Intro
02:04 - Prep
02:28 - After Sous Vide
03:55 - Serving and Tasting
04:57 - Closoing
05:47 - Credits