Ive seen a few eye of rounds done SV here and they all looked great The wife got me the inkbird SV for Christmas. Ive been dying to try this thing out so I was really excited to use it on something. I found an article online about doing an eye of round for 30 hours so i thought I would follow that and see what I got. @chopsaw mentioned how much it reminded him of a rib roast when he did his so i thought i would season more like a steak and see what happened.
Here is what i did.
Rubbed down with steak sauce and pitt boss java chop house and then a quick sear.
Then added a bit more steak sauce and rub and into a vacume bag. I cooled it back down to keep from steaming the meat in the bag before sealing with a double seal. Set the SV to 131 for 30 hours and its warming up.
Into the pot
30 hours later I took it out of the bag. Drained off the liquid and set it aside .
Then back into the cast iron to brown up a bit
Then I let it rest for about 15 min while I got the taters loaded up. The taters were baked with a coating of olive oil and kosher salt. Regular for me and the wife and the boys wanted sweet taters loaded with brown sugar butter and marshmallows.
Then it was time for slicing...
It was deffinatly juicy!
And finally all plated up with some herbed butter, the loaded taters and some parmesan Brussels.
Man was this good. Extremely tender! Cut with a fork tender. Heck you could have ate this with a plastic spoon tender! And juicy as ever. Very strong "beefy" flavor. I think the java chop house had alot to do with that. It even smelled very "beefy" when I put it on. I ended up storing the leftovers in the liquid that got drained off because we didn't even use it on the roast. Definitely will do this again! Maybe next time I'll do it the same but slice thin on the slicer for beef dip sammies. It would be perfect for that! Thanks for taking a look!
Here is what i did.
Rubbed down with steak sauce and pitt boss java chop house and then a quick sear.
Then added a bit more steak sauce and rub and into a vacume bag. I cooled it back down to keep from steaming the meat in the bag before sealing with a double seal. Set the SV to 131 for 30 hours and its warming up.
Into the pot
30 hours later I took it out of the bag. Drained off the liquid and set it aside .
Then back into the cast iron to brown up a bit
Then I let it rest for about 15 min while I got the taters loaded up. The taters were baked with a coating of olive oil and kosher salt. Regular for me and the wife and the boys wanted sweet taters loaded with brown sugar butter and marshmallows.
Then it was time for slicing...
It was deffinatly juicy!
And finally all plated up with some herbed butter, the loaded taters and some parmesan Brussels.
Man was this good. Extremely tender! Cut with a fork tender. Heck you could have ate this with a plastic spoon tender! And juicy as ever. Very strong "beefy" flavor. I think the java chop house had alot to do with that. It even smelled very "beefy" when I put it on. I ended up storing the leftovers in the liquid that got drained off because we didn't even use it on the roast. Definitely will do this again! Maybe next time I'll do it the same but slice thin on the slicer for beef dip sammies. It would be perfect for that! Thanks for taking a look!
