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.


  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
    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?

  6. Jake
    Posted May 14, 2017 at 4:43 PM | Permalink

    I have a eye of round roast I was planning to cook sous vide but it’s about a little over 1.6 lb. would the time be any different? For example would it be in for 12 hours since it’s smaller or should I do the full 24 hours? I want to get it nice and tender and allow the connective tissue to break down while staying rare.

    • Posted May 15, 2017 at 9:46 AM | Permalink

      I’d still go for the 24 hours. Although, I’ve gone as little as 10 before and it was still very tender.

    • Juan
      Posted May 30, 2017 at 7:11 PM | Permalink

      The length of time is more for texture than for temperature….eye of round is very lean and I think to get the tenderness you should go with 18-24 hours….I do chuck roasts for 48 hours

  7. Jody
    Posted October 7, 2017 at 10:36 AM | Permalink

    Thank you for this recipe! I’ve been cooking with sous vide for over 4 years now and the several times I tried an eye of the round roast it was always just so-so.
    I’m definitely going to try your method, in fact, I just place a 3-pound eye seasoned and vacuumed in my Sous Vide Supreme water oven per your directions.
    The methods I used before were the season, mustard paste, sear, ice bath, seal and at 135 for 30 hours. That way was always to time-consuming and messy, I’d always just revert to the Cook’s Illustrated salt and slow roast in a very low temp 125-degree oven. The temperature that you use is what caught my eye (lol).
    It is 10 am now so my roast will be ready for Sunday in 32 hours, I’ll let you know how it turns out, I cut seasoned and sealed two roasts (1 6-pound) into 2 and put the extra roast in the freezer. I want to compare your 24 hour cook time with the 30+ hour cook time.
    I’m also curious as to why you did not add any fat (oil, butter, etc…) to the bag?
    Again, thank you for this tip.

    • Posted November 16, 2017 at 7:37 AM | Permalink

      Never thought about adding fat to the bag, Jody. Will try adding some butter next time around. Never hurts, right? Thanks!

      • andy
        Posted August 13, 2018 at 6:51 AM | Permalink

        Add oxtails with the marrow to the bag with the roast.

        • Stephen Nosek
          Posted August 31, 2018 at 5:55 PM | Permalink

          Adding a fat while cooking sous vide will not do much because of the low temp. You could add flavor of butter if seating in a pan after the bath.

  8. Michael Speer
    Posted January 13, 2018 at 11:04 AM | Permalink

    Can I cook my roast frozen or have to thaw it first ?

  9. Will
    Posted April 9, 2018 at 10:02 AM | Permalink

    Tried this with a few friends last fall and going to do it soon again. I also kept the excess liquid that was in the bag and made a delicious red wine sauce with it.

  10. Paul Esterline
    Posted December 23, 2018 at 12:17 PM | Permalink

    I cook sous vide from frozen all the time! Just add an extra hour. In fact when I see a deal on meat I buy all I can, put it right in the vacuum seal bags with the proper seasoning and stick it in the freezer…. later when i am ready to cook i put it from the freezer, put it in the water bath and go to work and forget about dinner until it is time. Works GREAT!!

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