For best results, I don't recommend cooking any longer than the maximum recommended time for each cut and temperature range. roast, London For reheating leftovers I placed slices in a ziplock bag and reheated in a hot-water bath using only the hottest water coming out of the tap and let rest for 5-10 minutes. In either case, only the exterior of the steak will be seasoned, so it's always a good idea to serve your steak with coarse sea salt, such as Maldon, for sprinkling at the table as your guests slice. Here are a few of the most immediate: Remember this: Sous vide is not a silver bullet, or a panacea meant to solve all of your cooking problems or to replace more traditional methods. Preheat the Sous Vide Precision Cooker to 136 degrees Fahrenheit (58 degrees Celsius). Required fields are marked *. The short answer is that it's very tough to predict exactly how spices are going to react in a sous vide bag. It's what I pack in my travel cooking kit. Thanks so much for this recipe! Hope this helps. Your email address will not be published. Bring your sous vide setup up to the proper temperature (see chart below). This after trimming and my family sneaking pieces as I sliced it. Slice 'n' Serve! Time: Sous vide roast beef can take anywhere between 12 hours and 48 hours to be completely cooked, depending on the style you want your finished meal to be. And the seasoning doesn't penetrate through the entirety of the roast, even after marinating it overnight in the fridge. However I still like Eye Round Slow-Smoked to 145, sliced thin for Lunch Meat Roast Beef, for Sammies. The Every Girl. Take out the chuck roast and dry it off well. To avoid this texture, it's best to season and bag a steak immediately before cooking, or after cooking sous vide and before searing. If you're anything like me, you like to keep deep-frying to a minimum at home for that reason. I will let you know how it turns out. 3 to 5 pound eye of round beef roast. Place corned beef into a large vacuum bag; seal using a vacuum sealer. Seal the bag and place it in the water bath for some time. time. 2. Preheat the Sous Vide Precision Cooker to 136F (58C). WEDNESDAY, APRIL 17, 2019 WEATHER FORECAST TODAY oP SHOWER OR TWO. So long as you're cooking at above 130F, there are no real health risks associated with prolonged sous vide cooking. Oil in a skillet or a steak on a grill, on the other hand, can achieve temperatures a couple hundred degrees higher than this, allowing your steak to char rather than simply brown. Roasting always gave me a thick grey ring, which of course means that area would be tough and overcooked, with no fat to help keep the roast juicy inside. 5. It will stay that way until the cows come home. This is part of several meats we get in bulk from our local Costco Business Center. I thought using fresh garlic in sous vide was potentially dangerous! I can't think of anything better on my holiday table than a beautiful platter holding roast beef of some sort. Place the roast in a gallon zip lock bag, press out the air and seal. Or you can sous vide in a safe zip-top bag using the water displacement method. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. With traditional high-heat cooking methods, hitting that perfect medium-rare sweet spot is about as tough as bull's-eye-ing a womp rat in a T-16. Is it dangerous? I put a bourbon rub on the roast and vacuum sealed it and set it up for 20 hours at 131 degrees and it turned out wonderful. Your email address will not be published. Came out great! Do not allow the steak to become engulfed in flames. 7 Sous Vide Recipes for Perfectly Cooked Chicken, Duck, and Turkey Toasted Cream Recipe Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe Perfect Slow-Cooked Rack of Lamb for the Grill or the Stovetop Recipe Asparagus with Bacon-Hazelnut Vinaigrette and Slow-Cooked Egg Recipe Chicken Salad With Avocado, Corn, and Miso Dressing Recipe Sous vide steaks, on the other hand, can be held for several hours before you finish them by searing and serving, which means that your steaks are ready when you and your guests are. amzn_assoc_ad_mode = "manual"; Izzy. Without an adequately thick steak, it's very difficult to get that perfect contrast between exterior and interior. Hope that helps! With standard high-heat cooking, you develop a temperature gradient within the meat. Just kidding. This is why it doesn't fall apart and become tender by slow cooking in a crockpot or the oven the same way a chuck roast would for a pot roast. Precision Chamber Vacuum Recipes. Whisk together salt, pepper, garlic powder, and sugar. To do this, light one chimney full of charcoal. Seal the bag, either by using a vacuum sealer or, if you're using a zipper-lock bag, with the displacement method. Preparation. With sous vide in particular, using a thicker steak will help you maintain more of that perfectly cooked interior during the searing process. Typical Cooking Methods for Bottom Round Roast. This Frito Pie was more like a salad. It sounded so good that I just had to try it. Once most of the air is out of the bag, carefully seal the bag just above the water line. Set the temperature to your desired doneness (medium-rare is 131 degrees F to 134 degrees F) and let the water heat up before adding the roast. San Francisco. The Tastemaker Conference. Note that we go for a lower end because we use our roast beef in sandwiches like our Chicago Italian Beef where it gets some additional cooking. Roast Beef Sous Vide (Eye of Round). Chapter Text. I chose a temperature of between 133-135/56-57 and the time of 36 hours for my 4 pound roast. For best results, place your seasoned steak in a bag with no added fats. Add more seasoning if needed. Slice the beef into 1/2 inch slices. beef cuts like chuck Beef Eye of Round Roast ready to go in the sous-vide water bath All foods have different cooking temperatures in sous-vide. . For an easy cookout, cook your steaks sous vide, then transfer the water and the steaks to a beer cooler and seal it shut to take with you to the grill. The main question is what temperature you want to set the sous vide at. Intuitively, you may think that adding a flavorful fat, like butter or olive oil, will in turn help create a more flavorful steak. The texture was incredible. Eye of round is a. View all chamber vacuum recipes. None! 2 lb Eye of the Roand Roast. Absolutely fabulous. It's a strange mouthfeel: The steak is still plenty juicy (a steak cooked 24 hours loses barely any more moisture than a steak cooked for one hour), but the meat shreds instead of offering resistance or chew. 16,18, 20, 24 hrs at 135 degrees. Heat a sous vide water bath to 132F degrees. I prefer ribeyes and strip steaks cooked medium-rare to medium, around 129F (54C) to 135F (57C). First, the obvious: It requires you to have a large vessel filled with hot oil for the frying. Right along with center round or top round, basically all the same. 27C We're foryow The Adver CASH FOR SICK KIDS an = 7 Taz La hi zi Zs ~ t : ' z a 7 5 | ts | i: . 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PERFECT just PERFECT. Sous vide is a preparation method that starts by cooking food for several hours in a low temperature water bath before finishing it on the smoker or grill for a traditional barbecue element. For a more traditional texture, you can cook them at any of the higher braise-like temperatures for a couple days. My go to recipe. However, in our travels to New Mexico we found a version of Frito Pie that is quite different from what we are used to. Even at low temperature, there are things going on. Basic Sous Vide Technique: The Step-By-Step Process of Sous Vide Cooking Step 1: Determine Your Cooking Temperature and Time Step 2: Prepare Your Sous Vide Water Bath Step 3: Place Your Food in the Bag Step 4: Seal the Bag Step 5: Cook Your Food Step 6: Season and Sear Your Food (optional) Step 7: Enjoy! Add the beef broth. This method takes roughly three hours. Youll also need to check the water level halfway through to make sure the meat is completely submerged.). This gives the steak a pleasant amount of chew. I have been loving my sous vide machine and using it for a ton of different recipes. Even better, collagen breaks down into gelatin, which is unctuous and delicious. Started a 2.5 lb eye round at 1 PM Tuesday afternoon, took it out of sous vide at 9 AM the next morning, cranked up the all clad stainless steel skillet and seared the outside, about 20-25 seconds on each side. Place the bag in the warm water bath of the sous vide machine, cover with aluminum foil, and cook for 16 hours. Its perfect at 131 but do you think I could do 128 and it would be safe? Thank you for supporting Sweet Tea and Thyme! Roast? We will be cooking our roast at 131 degrees F, the lowest safe temperature to have for long periods of time. Question? If desired, add aromatics, like whole thyme and rosemary sprigs with the leaves still attached, sliced shallots, or crushed whole garlic cloves. Even near the seared edges it was as soft as butter. It is a very lean piece of meat and after 1 to 2 days of cooking it has a texture similar to a slightly drier filet mignon. For one that small, 12 hours should be enough. I never comment on websites, but this was absolutely amazing! It is hard to, Read More Cole Cooks: Big Green Egg Tri-Tip BBQContinue. Keep your precision cooker busy with recipes for sous vide steak, seafood, and more. However, if you're using the skillet/torch combination method, the added heat from the skillet will help the fuel combust more completely, while the dilution of any un-combusted fuel by the fat and juices in the pan will render them completely imperceptible. Place the chuck roast in a vacuum seal bag and remove all the air. Excellent article discussing long cook times associated with beef. This can be a problem when you're frantically trying to relight a torch as your steak sears in a hot skillet. It's perfect for anything from Sunday roast to holiday meals! In our research, we found that New Mexico has its own unique version of sopapillas. There's no harm in pre-searing a steak, but I prefer the ease and convenience of simply placing the steak in the bag raw before cooking, leaving the searing for a single step at the end. Booking.com To tenderize this tough cut of meat, traditionally one of the best ways is to beat it with a hammer. I like to add thyme or rosemary sprigs, along with sliced shallots or garlic cloves, to the bags with my steaks during cooking. Thank you! For this recipe, the cooking time is the same as the fresh meat. Leave a comment and a star rating in the recipe card and be sure to tag any photos with #SWEETTEAANDTHYME. I decided to test whether or not it adds anything to the process by cooking three steaks side by side: one with nothing added to the bag, one with olive oil, and one with butter. Tie a knot at the top and cut the string.Keep trussing the roast every two-inches until the entire roast is tied. In most cases, the difference is imperceptible. Sous Vide Eye of Round is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! Place the bag in the sous vide warm water bath, cover with aluminum foil and cook for 16 hours. Step 3: After 29-35 hours, remove the bag from the sous vide bath. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. That is indeed the juice left in the bag! TheMeatGuy: Sous-Vide in a Cooler! Please refer to myDisclosures Pagefor more details. Your goal is to sear hard and fast, so that the exterior of the steak gets color, without overcooking that perfectly finished interior. Our preferred method is to cook tri-tip on the Big Green Egg using a form of reverse sear. Melt lard in skillet. This will be my go-to method from now on. 25 Best Sous Vide Recipes - Insanely Good . Chemical reactions are slowly taking place. When it comes to tough Sous vide is great in that the roast is cooked all the way through to the same doneness, with no uncooked meat in the middle, which you often have with other methods for rare beef. Medium-well: 145F (63C) to 155F (68C). I find that a standard butane gas canister with a high-intensity torch head, like the Iwatani Torch, does a more than adequate job. What if I told you that it's basically a hands-off technique that tenderizes the eye of round and allows you to safely slow cook it without it losing flavor, without losing juices, and never overcooking it? I hope this helps! The sous vide method will keep your roast beef at the perfect temperature, no matter how long you cook it. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015. Perfect steak becomes super Sous Vide Butternut Squash and Apple Soup. I will prep thirds, one to start tonight for Saturday dinner and two for the freezer, I love that I can go directly from freezer to sous vide. Bear . Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Throw the roast in a sous vide bag and tightly seal. Plenty of side dishes go along with roast beef, here are a few of my favorites no matter the occasion: A homemade gravy using the juices from cooking. I've found that if I want spice flavor, it's better to rub the spices into the meat after the sous vide cooking phase and before the final searing phase. I cook my tenderloin steaks at several degrees Fahrenheit lower than fattier cuts, like ribeye or strip. Filed Under: Dinner, Recipes, Sous Vide Tagged With: eye of round roast, garlic powder, olive oil, pepper, salt, sugar. Rump roast, round steak. I serve this with mushroom gravy. * Percent Daily Values are based on a 2,000 calorie diet. Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. Very flavorful and incredibly tender. 'Co J This is our regularly updated list of our top sous vide recipes. Hope this helps. If I havee a large group coming can i cook a whole eye of round that is larger than 3 lbs and cut it into 2-3 lb roast and cook them in the same bag, or separate bags, in the sous vide for the same amount of time? Your email address will not be published. The thickness of a steak is not just about portion control. We're doing the same thing with the sous vide, where the meatiscoated with seasoning for a long period of time before it's time to eat, but it's even better since we're using heat. Mix together salt, garlic granules, onion powder, and pepper in a small bowl. Q: What happens if I leave a steak cooking sous vide for longer than the maximum time recommendations? Yes, you can. Sous Vide Eye of Round is the BEST way to cook this affordable beef cut, turning it into the most tender and juicy roast! Step 4: Preheat a pan over high heat. I just picked one up. Adobo Pork Chops Recipe - Food.com . Roast. For steaks one inch or less, initial cooking time can be shortened to 30 minutes. No marinade or brining needed. We love this technique because it allows you to perfectly cook meat. I refrigerated it overnight and thinly sliced it for French dips and sandwiches for the week. Sous vide cooking is a technique where food is placed into a bag or container filled with vacuum-sealed water and then cooked at a temperature below boiling point. Sear. I often seal seasoned, ready-to-cook steaks in sous vide bags and stack them in the freezer. Read More Cole Cooks: Sous Vide Teriyaki ChickenContinue, Tri-tip is Californias contribution to the BBQ world. Sous Vide Roast Beef 3.8 from 244 votes Print Save Pin Prep Time: 15 minutes Cook Time: 1 day Total Time: 1 day 15 minutes Servings: - + servings Ingredients 3 1/2 lb beef roast 2 cloves garlic, minced 1 tbsp rosemary, minced 1/2 tbsp Worcestershire sauce 1 tsp smoked paprika 1/2 tsp mustard powder 1/2 tsp onion powder 2 1/2 tsp salt 1/2 tsp pepper Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Keep the roast beef in an airtight container in the fridge for 3-4 days. Q. In fact, it turns out that this achieves the opposite goal: It dilutes flavor. I like it a bit more rare. Season your eye of round roast generously with the seasoning. See the section on timing above for more details. We recently reviewed the best immersion circulators on the market, so you can pick one up to use at home right now. And when you use sous vide, it turns out perfectly cooked every time. Step 1: Season and Roast the Tri-Tip The day before cooking the roast, season it generously on all sides with kosher salt, then tie the roast with butcher's twine (if your butcher didn't take care of that for you already). If, for some reason, you do choose to sear with a torch alone, a Searzall unit will improve combustion efficiency and completely eliminate those odors. Business Insider. Should I slice it ahead of freezing or freeze it whole? amzn_assoc_ad_type = "smart"; Porterhouse and T-bone steaks contain a large section of strip and a smaller section of tenderloin. Do I need to cook it 18hrs? How Long Does It Take to Sous Vide Eye of Round? Vacuum seal your eye of round roast using the vacuum sealer and a vacuum seal bag and add it to the preheated water. Place steak directly over the hot side of the grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about one and a half minutes total. Eye Of Round Roast is rich in connective tissue. You can read our review of the best torches right here. I even believed that myself a few years back. Eye of round is one of my favorite cuts! Even the tougher Eye of. The cook time is the same. 3. amzn_assoc_linkid = "fd0d44a1dba8f99b852f3ca7c1721659"; 4. And it's happening for 18+ hours, so you know that flavor has had all the time it needs to really get in there and make it super tasty. Remove the steak from the bag, and place it on a paper towellined plate. cook the meat. Sous Cut it into portions. Learn how to share. In a small mixing bowl, whisk together salt, pepper, garlic powder, and sugar. Sprinkle all sides of roast with herb mixture, using hands to pat into beef. 4 days ago sousvideways.com Show details . Fattier steaks also have natural insulation, which means they'll take slightly longer to reach the correct internal temperature. In order to keep that yet get a gorgeous brown sear all around, you'll need to give each side quick hits in a very hot pan. I vacuumed sealed and dunked it in my SousVide Supreme (set at 130 F) for 12 hours. Sous-Vide is not a fast cooking method, it's even lower and slower than your slow cooker. Sous videstyle precision cooking is a technique, another tool in your arsenal, and, as with all techniques, there's a trade-off. Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Generously season all sides of your roast with salt, pepper, garlic, and onion powder. Once that skillet is ripping hot I sear each side in 15 second intervals. When cooking using sous vide methods, the food is cooking so slowly that you wont see much difference between 18 hours and 24, besides slightly more tenderness. I had set 131 degrees and 18 hours and that time just ended. After 1 to 2 days at 131F (55C) it turns very tender. What if I told you that you could make a tough, lean eye of round roast in a tender, juicy, beautiful piece of meat worthy of your Easter or Christmas table yet easy enough to have for Sunday supper? It will still be juicy, tender, and tasty! Standard propane torches with trigger-start ignition heads have trouble staying lit when inverted. Overview The idea behind sous vide is that you heat food in a water bath to the exact [], Sous vide is a cooking technique that has hit the mainstream in recent years. Preheat the oven to 325 F. Complete steps 1 thru 4, but transfer the braising mixture to a suitably sized Dutch oven. Connective tissue is primarily constructed of collagen, which is difficult to chew. Deep-frying a steak cooked sous vide can be a lot of fun, and it's true that you'll get a very quick, evenly browned crust on your meat, but there are a few downsides. Wash your eye of round roast. technique where the food is vacuum-sealed in a bag, and then cooked for a long With sous vide cooking, there's no way for that flavor to escape the bag. I would try around 28-30 hours, we really want those connective tissues to melt away throughout the entire roast and give you the most tender and juicy result. The most simple way of preparing eye of round roast is to: 30 Hour Sous Vide Eye Of Round Roast This is our guide to getting started with sous vide cooking. So instead of giving up, I decided to get a little technical about it. It's why I love this method for a beginner: you cannot fail with this recipe! 1 (3 pound) beef eye of round roast 1 teaspoons Worcestershire sauce, or more as needed 2 tablespoons avocado oil, or more as needed Directions Mix together salt, garlic granules, onion powder, and pepper in a small bowl. It also increases the flexibility of your schedule. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. For instance, so long as a strip steak does not rise above 130F (54C), it will never cook beyond medium-rare. Let sit in bath for 30 hours. I've included two separate charts to cover different categories of steak cuts. period of time to break down collagen while keeping eye of round roast medium-medium rare. Kosher Salt and Freshly Cracked Black Pepper, 2 tablespoon high smoke point oil (grapeseed, vegetable oil, etc). Q: What's the best torch for searing steak? Horseradish sauce and blissfulness. Book Depository Free delivery worldwide on over 20. So long as you torch while simultaneously adding heat from the stovetop, you should not have any issues with un-combusted fuels giving the steak off aromas. During our stay we stopped at a small salsa/hot sauce stand at a now defunct shopping mall next to the Carowinds amusement park. I have one that is a little over 5 lbs. On my blog, you will find easy and delicious recipes for the everyday home cook, with easy-to-follow instructions and step-by-step photos. The result is similar to prime rib (pink and juicy inside, and crusty outside). . Lightly season the chuck roast with salt and pepper (or seasoning of your choice). Sous vide is the only way to go on this particular cut! For me, this charring and the intense flavor it brings are among the hallmarks of a great steak experience. Reactions: chopsaw. Our recipe for cooking a 5-pound eye of round roast is part of a 4-day beef fest we do maybe once a year. Living in San Diego we have become experts over the years in preparing tri-tip. The first phase involves sealing the steak in a plastic bag and cooking it to the desired final temperature using your sous vide device. Pat it dry very carefully on both sides. Trim fat from pork chops.Place chops in a plastic bag set in a shallow dish.Combine remaining ingredients and pour over chops in bag.Marinate in the refrigerator for 2 to 24 hours, turning occasionally. for family weeknight ideas, the best weekend baking projects, and plenty of happy hour plans! Q: Can I chill and reheat my steak after cooking it sous vide if I haven't opened the bag? It's not doing any favors for the quality of your steak. Temperature can have a major impact on the juiciness and texture of a steak. Before trimming it. Top round is another very tough piece of meat that sous vide can change into a tender steak. It's kinda like when you're deep conditioning your hair, it works a million times better with heat. Rub seasoning mixture over the entire surface of the roast. Its great even WITHOUT SEARING it! It is a beef rollup filled with pickles, bacon and mustard. My roast is 3.78lbs. Similarly, flavors extracted from aromatics end up diluted. Thank you. Besides, a steak cooked with a skillet-and-torch combo comes out with a better crust in the end. The usual, popular method is to roast it in the oven, but no matter how I tried it during recipe testing: high temperatures for a short time, "magic number" oven roasting, slow cooking, none of it gave me anything that I really enjoyed. Thank you! Traditionally, cooking techniques like braising and stewing are used to make tough cuts of beef, like eye of round roast amazingly tender and yummy. When cooking tough beef cuts, the oven or slow cooker method braises the meat for a long time when the roast is completely well-done. I recommend cooking steak in the rare-to-medium range, so that you minimize juice loss while also keeping those fats inside the steak where they belong, adding flavor and juiciness to each bite. Go To Recipe This is an easy to prepare chicken dish. Trim and discard any fat from roast. Vacuum seal the bag using the water displacement technique: Simply seal all but one corner of the bag. WHEN YOU MAKE THIS RECIPE, SNAP A PIC AND USE THE HASHTAG#SWEETTEAANDTHYMEONINSTAGRAM! Trim and discard any fat from roast. Sous vide uses a vacuum-sealed bag to lock in flavors and natural juices as the meat cooks. Sous Vide is a great way to cook eye round. Skip this section if you prefer to finish your steak outdoors on the grill. The temperature of the sous vide bath during the initial cooking phase is what determines the final doneness of your steak. The good news is, collagen can be broken down via the long term application of heat. It comes close to a tenderloin in tenderness after 48 hours. Sou sou Black immigrants bring savings club stateside. Wrap them tightly in plastic wrap and foil or vacuum seal each piece. Making sure that the temperature isn't below 131 degrees F (55 degrees C), ensures that you will never be below food-safe temperatures. Additionally, with the well-done steak, you can see a distinct layer of rendered fat floating on top of the juices. Fill a large container with water that will properly fit your sous vide immersion machine and the roast without overcrowding. This is a tough cut, but as you get closer to that 24 hour mark, it cuts like butter. As an Amazon Associate and member of other affiliate programs, I earn a small commission for my referral at no extra cost to you. Preheat a cast iron skillet to medium-high heat (my stove goes 1-9, I go about an 8) with the high smoke point oil. However, sous vide can turn out a perfect eye of round roast that provides us with a variety of excellent meals. Although you cannot overcook a steak using sous vide Brush all over with olive oil then season liberally with salt and pepper. If you do not have a vacuum sealer, go get a freezer ziplock bag. Sous Vide the Roast Your water bath should be at the correct temperature and now you just let the roast cook. Add more seasoning if needed.