So, this sous-vide thing…have you heard of it? Yes? No? Maybe? When asked to describe it, I tell people that I like to think of it as a really bad ass Crockpot. Basically, you season your cut of beef and then vaccum seal it – it’s then plopped in a water bath held at a precise temperature by the doohickey called the immersion circulator. So, the item comes to just the perfect temperature for whatever it is…then, is held there until you’re ready to serve it.

I first learned of this method of preparation years ago, back in my religious watching of Top Chef days. Back then, this method of “cooking” was reserved for fancy chefs in fancy kitchens…as the apparatus required was super expensive.

Well, times they are a changin’ – and you can get a pretty decent model for $100 on Amazon, if you keep your eyes peeled for a sale. They’re about the size of a large curling iron, so are convenient for storage sakes. And then for the water bath, all you need is a large stockpot. It clips right to the side – bada bing!

And time isn’t an issue. In fact, tough cuts like this eye of round benefit from a long cook cycle. I did this one for 24 hours. The connective tissue has time to break down, creating a roast that can be cut with a fork…but the roast still stays rare. It’s really quite mind-blowing.

After it’s soaked for the appropriate amount of time, a quick sear in a raging hot cast iron skillet is in order. I’ve also turned to my trusty kitchen torch, which is always handy in the kitchen. The grill is also an option – but again, just make sure it’s REALLY hot. Just a couple of minutes on each side, to give  it a little color.

I like doing large roasts, like this entire eye of the round – or a pork loin. We’ll enjoy it for dinner one night…then reinvent the leftovers all week in different dishes. Perfect for this time of year when we’re scooting out the door to baseball practice or some other obligation that fills the schedule up every week!

So, if you’re on the fence about one – I say do it! I got mine a couple of Christmases ago, and have just really gotten into using it in the past couple of months. It really is so versatile. I don’t even want to tell you what it can do for a poached egg. Life changing.

6 Comments

  1. Posted April 6, 2017 at 9:31 AM | Permalink

    I sous-vide chicken or salmon every week for lunch, but I’ve never tried doing a roast! Looks amazing and super tender!! Cheers!

  2. Posted April 6, 2017 at 12:02 PM | Permalink

    I am new to sous-vide, but dying to try – especially looking at your roast! So juicy looking!

  3. Posted April 7, 2017 at 12:04 PM | Permalink

    I LOVE my sous vide! And I have never made eye of round roast yet, so I am excited to try it. I have a little trick for you that I recently learned when you are cooking proteins for 12-24 hours…check out my Sous Vide Crispy Carnitas http://www.culinaryenvy.com/sous-vide-crispy-carnitas/
    Visiting from VA Bloggers!

  4. Posted April 10, 2017 at 9:09 PM | Permalink

    Thanks for explaining your point of view Laura! My husband cooks a lot of meat sous-vide at work (especially for large groups), but we have never tried it at home. I was always a little skeptical until I ate a sous-vide steak. Totally think that I will get one if it is this easy to use at home.

  5. Beverly
    Posted April 21, 2017 at 1:14 PM | Permalink

    What temp for med well?

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