Make it play the tenderloin role! I am over the moon with this preparation, sous-vide turns a very cheap and often neglected cut of meat into Dinner Royalty. There are other methods to achieve the same outcome. America’s Test Kitchen uses a very low oven and careful monitoring of the temperature in the center of the meat using a probe thermometer that stays inside throughout the cooking time. I made their version before attempting this one. What I dislike about their recipe (sorry, ATK), is that you just don’t know how long it is going to take, so dinner plans get a bit iffy. With this method, no worries. Set the temperature, place the meat in the water-bath, and you can finish it in mere minutes on the stove top. Brilliant, just brilliant.

(adapted from Anova Culinary)

3lbs eye of round beef roast
1/3 cup mustard
2 Tbsp vegetable oil
1.5 Tbsp black pepper
1.5 Tbsp kosher salt

Set a water bath to 131F.

Season beef liberally with salt and pepper. Cover beef with yellow mustard massaging it well all over the surface.

Heat a cast iron pan over medium-high heat with 1Tbsp vegetable oil.
Once pan is hot, sear beef on all sides until golden brown. Remove from pan, place in a bag suitable for sous-vide cooking. You can seal using vacuum or use water displacement. Place in water bath, cook for 24 hours.

Remove meat from bag, and heat a cast iron pan on medium-high with 1 tablespoon oil. Once hot, quickly sear beef on each side until golden brown (about 1 minute per side). Once done, place on a plate to rest for a few minutes.

Slice the beef into 1/2 inch slices.


to print the recipe, click here

Comments: In the original recipe at Anova, they include additional steps for making a sauce. I was not interested in making it that particular evening, so I kept it super simple. But please check their site, it is a wonderful way to serve it.

We enjoyed it with air-fried small potatoes, and broccoli puree. Leftovers were my lunch for three days in a row, just briefly warmed over a non-stick pan with a touch of olive oil. If you enjoy roast beef served cold in sandwiches, just make sure to slice whatever is left very thinly, if you have an electric knife (I don’t) put it to use.

ONE YEAR AGO: Carrot Cake Macarons

TWO YEARS AGO: Soup Saturday: Say Goodbye to Winter

THREE YEARS AGO: Manchego and Poblano Soup

FOUR YEARS AGO: A Smashing Pair

FIVE YEARS AGO: Spinach and Mushroom Stuffed Pork Tenderloin

SIX YEARS AGO: Crispy Chickpea and Caper Spaghetti

SEVEN YEARS AGO: Spring has Sprung!

EIGHT YEARS AGO: Chickpea and Fire Roasted Tomato Soup

NINE YEARS AGO: Double Asparagus Delight

TEN YEARS AGO:  Sun-dried Tomato and Feta Cheese Torte



  1. I have cooked eye of round using this Sous vide method also! It it’s a difficult cut of meat to cook but doing it Sous vide style produces meat with a beefy flavor and tender enough to eat. Thinly sliced it makes nice roast beef sandwiches.

    Liked by 1 person

  2. I’ve been enjoying playing with my sous vide for a while now, and it really does work well with tougher cuts of meat including the various beef round cuts. Although I don’t think the results are necessarily better than a steak prepared by A KITCHEN GOD (like us), I sure do agree that the convenience factor gives it a real edge sometimes.

    Years ago, before sous vide was a Thing, ATK recommended a similar technique for London Broil, which is not only tough but can develop a “liver-y” flavor. (London Broil, of course, is not a single cut of beef. But all 3 or 4 cuts tend to have the same problem.) Since reading their method it’s been my go-to for that particular section of meat, only recently using my sous vide instead with similar results.

    I went back through my archives for their exact method and notes, This is from their May/June 2006 issue.

    “Sprinkle both sides of steak w/ salt. Wrap tightly with plastic wrap and refrigerate for at least 3 hours, and up to 24.

    Fill large pot/bucket w/ ~100 degree (f) water. Place wrapped steak into zip-lock baggie, squeezing out air and sealing tightly. Keep submerged for one hour.

    Remove steak from bag and wrap, brush all over w/ oil, and sprinkle w/ pepper.

    (They then have you grill the steak, flipping it every minute for even heating.)


    1. Salt rubdown. Salt draws juices to the surface where they eventually dissolve the salt. The juices are then reabsorbed in the form of a flavorful, concentrated “brine”, bringing out beefy flavors and masking livery ones.

    2. Warm Bath. Submerging the wrapped beef in warm water for the last hour of salting cuts the cooking time, providing less opportunity for fatty acids to break down into off-tasting compounds. (A sidebar gives details of the science behind this, noting the problem active muscles have with myoglobin releasing oxygen under heat, forming bad tasting aldehydes.)

    (They then have notes on muscle relaxation via constant flipping, and the benefits of slicing very thin. I’ll skip those. My fingers are tired.)


    Liked by 1 person

  3. Dude! Welcome back! Long time no hear. Still tormenting the FCC from the big city? When did the parole board give you back your computer? Thanks for the info. Hope to see you here often.


  4. Pingback: WHEN LIFE GIVES YOU EYE-OF-THE-ROUND — Bewitching Kitchen | My Meals are on Wheels

Click here to comment, love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.