Another poor man cut

[icebob]

Someone post a recipe for a slow cooked eye of round roast, made me think.... what about sous vide... end up on this article, so next project, 30hrs Eye of round roast!

https://www.pratesiliving.com/30-hour-sous-vide-eye-of-round-roast/2/

 

[DivotMaker]

Going to have to try this one, Bob!  Thanks!

 

[SconnieQ]

I was thinking the same thing when I saw the post on the smoked eye of round. Thanks for the link. I'll be trying this. Could put a little cold smoke on the eye of round before sous vide too. That Searzall would be mighty handy for a project like this. Keep thinking I need one of those.

 

[icebob]

The more I use the searzall the more convenient I find it!

 

[DivotMaker]

The more I use the searzall the more convenient I find it!

I love it!  My son has found even more ways to use it than me!

 

[icebob]

Gave the Eye of round roast a try, 131f for 30 hrs.... was awesome, really tender, real close to tenderloin! I finished it with the searzall. One step I forgot was to sear prior going in the bath, and will make sure I do next time as the roast render quite some juice and was more like medium temp than medium rare... Was a nice feast tho, roasted tater, mixed veggies and a black pepper sauce pimped up with the juice in the pouch. This will become a regular in the rotation, sorry forgot to take a pick after slicing...

 

[DivotMaker]

Looks good, Bob!  I'll have to try this one!

 

[icebob]

Did it again, still 30 hrs but this time seared before and after.... yummy , next time a lil smoke before the initial sear! this is the broken dude (dudette!) tenderloin!

 

[DivotMaker]

Nice, Bob!

 

[ArsenalFan]

How are you making the sauce/gravy that you're putting over the top of the meat when you're serving it?

 

[icebob]

It's beef broth, red wine, some of the juice from the roast pouch, whole black pepper, thicken with a roux ( flour and butter, just google it!) and a little of heavy cream until I get a nice tan color... bring to a boil and simmer until the sauce cover the back of a spoon. Hope this help.

 

[ArsenalFan]

It's beef broth, red wine, some of the juice from the roast pouch, whole black pepper, thicken with a roux ( flour and butter, just google it!) and a little of heavy cream until I get a nice tan color... bring to a boil and simmer until the sauce cover the back of a spoon. Hope this help.

Thanks!