Featured Another Eye Round (Sous Vide Test #3)

Discussion in 'Sous Vide Cooking' started by bearcarver, Nov 21, 2017.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Another Eye Round (Sous Vide Test #3)


    OK, the first Eye Round I did was a 3 pound hunk of Eye Round that I did at 132° for 27 hours.
    It was excellent & Fork Tender, but there was still room for experimentation, so I decided to try the same Temp (132°) but for only 24 hours.
    That one was slightly better texture than the first one, so I decided to give it another try, this time going at 132° for 21 hours. And This one was the best of all.
    I think I’ll stick with this Temp & Time, because It’s still Fork Tender & the Texture is Great.

    So like the other 3 pound hunks, I seasoned with CBP, Onion Powder, and Garlic Powder, Vacuum bagged & Double Sealed both ends.
    I thawed this one out and put it in my Sous Vide Supreme, set it at 132°, and let it roll for 21 hours.
    This one came out awesome, and even better than the first two, and Totally Fork Tender!!!
    I cut some nice small steaks for Me & the Mrs.
    Mrs Bear added some Green Beans & Mashed Taters.
    Then after Supper, I cut up the rest of the roast into small pieces for Sammies for the next couple meals.
    You can see what I did with the Leftovers below.

    This Result, along with being able to reheat my Signature Prime Rib leftover slices without changing them in any way make the Sous Vide worth every Penny!!

    Hope you all enjoy the Pics (Below),

    NOTE: This was my Best Eye Round of All, so I removed my other Eye Rounds from my Step by Step Index. This is My Winner!

    Bear




    Fresh out of SV:
    IMG_1621.jpg


    All sliced up & just right inside:
    IMG_1622.jpg


    Bear's First Helping.
    Green Beans, Mashed Taters, and Fork Tender Med-Rare Eye Round:

    IMG_1624.jpg


    Leftover Slices of Eye Round:
    IMG_1626.jpg


    Second Night Supper


    Heated up slices:
    IMG_1627.jpg


    Start with Gravy, Bread, Sliced Beef & Gravy again:
    IMG_1628.jpg


    Then another slice of Bread, and some Fries:
    IMG_1629.jpg


    Finish with Gravy on the Sammy & the Fries:
    IMG_1630.jpg


    Third Night Supper


    Heated slices of Eye Round on rolls with Horsey Sauce:
    IMG_1631.jpg


    Melt some Cheese on top & close them up:
    IMG_1633.jpg
     
    Last edited: Nov 21, 2017
    xray, normonster, idahopz and 17 others like this.
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Looks delicious Bear! I've got a SV but would never think to use those time lines. I thought that once it reached the 132 temp, you could hold it there for a few hours until ready to serve. What do you think the roast would be like after 3 hours at 132? I've done a Tri Tip for 3 hrs at 130. It was tasty but I'm always looking to improve.

    Mike
     
  3. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    Is the long cook time for tenderness ? I bought 4 at 2.49 a pound . Want to try this .
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Mike!!
    An Eye Round at 132° for 3 hours would be very Tough, as would be a Chuck Roast done that same way.
    If the cut is already Tender, like a Ribeye or a Fillet Mignon, an hour or 3 (depending on their thickness) is fine, but the tougher cuts need time to break down.
    I don't know any other way to do a Chucky or an Eye Round so you can actually cut it with a Fork, and still have excellent texture.

    On Tough Cuts:
    Too Short = Tough.
    Too Long = Bad texture or Mushy.
    Just Right = See Pictures Above.

    And Thanks for the Like.

    Bear
     
    Last edited: Nov 21, 2017
  5. jfsjazz

    jfsjazz Smoke Blower

    Bear, no need to sear?
     
  6. motocrash

    motocrash Master of the Pit

    4778873.jpg LIKE...Nuf said
     
  7. Nice Job Again. I like it and will defiantly give it a try.
    Looks mighty tasty :)

    Gary
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member


    Yup---See my answer to Mike (Above).
    $2.49 is a Great Price!!

    Bear
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    I didn't see the need for searing on this one, since it was only for Me & Mrs Bear, and I was slicing it all up for Sammies.
    Searing is mostly to make it look nicer, and adds very little extra flavor on the surface. IMO

    Bear
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Bear, Fine looking eye, sounds like you have the times down pat!
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member


    Thank You Moto!!
    And Thanks for the Like.

    Bear
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Very nice SV cook Bear! All them meals look top notch... I really need to try this!
     
  13. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    Bear , I'm wondering how much juice was in the bag ?
     
  14. Thanks for the information, looks great! I will definitely try this, thanks again!
     
  15. griz400

    griz400 Master of the Pit

    very nice .. really like the sammie with gravy and fries .. p:cool:int to you
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bear the sandwiches do look great,I'm with griz400
    Richie
     
  17. GATOR240

    GATOR240 Fire Starter

    I'm with the them!
     
  18. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great Bear!
    You should try searing it with a torch.
    It's quick & gives it a nice crust.
    Al
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Justin!!
    Eye Round is Great with SV, second only to Chuck Roast done similarly.
    And Thanks for the Like.

    Bear
     
    Last edited: Nov 23, 2017
  20. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I thought if I kept scrolling I was going to see a pic titled "The Last Supper" :p
    You got some delicious meals out of it.
     

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