Eye Round in my Sous Vide Supreme

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Bearcarver

SMF Hall of Fame Pitmaster
Original poster
OTBS Member
SMF Premier Member
Group Lead
Sep 12, 2009
45,280
18,121
Macungie, PA
Eye Round in my Sous Vide Supreme


This was about a 3 pound “Half Eye Round @ about $3 a pound.
So I bagged it along with a pack of “Lipton Mushroom/Onion Soup Dry Mix”.
I put that in my Sous Vide Supreme, set @ 132°, along with 3 small slices of frozen leftover Prime Rib, for Supper. (Not pictured)

After 4 hours @ 132° I removed the Prime Rib slices from the SV. Then I topped the water off with Hot from my spigot @ about 120°.
We added some Mashed Taters with Butter, and some Broccoli for the first night’s Supper.
When I removed the Prime Rib from the SV, that dropped the Water Temp from 132° down to 104°, but it only took it 12 minutes to get it back up to 134.7°, and another 3 minutes to level off at 132° again.
Then the next day, at the end of 30 hours, I removed the Big Old Eye Round from the Hot Tub, and put it in a big bowl of Ice Water, and into the fridge.
Then the Next day, I put the Eye Round in the freezer for 3 hours.

Then onto the slicer & sliced the whole thing up for Supper & many, Beef Sammies to come.
I’ll add some “Splainin’ to the Pics below.

Hope You all enjoy this one—I sure Did,

Bear

Half of a Beef Eye Round (3 pounds): Juice from the SV bag in glass, for Gravy:
IMG_8325.JPG


Slicing Thin for Sammies:
IMG_8326.JPG


Closer Look:
IMG_8327.JPG


Heating some up in a bowl:
IMG_8328.JPG


Starting a Sammy with a Beef & Gravy Base:
IMG_8329.JPG


Then 2 slices of Bread & more Beef on top:
IMG_8330.JPG


Then more gravy, another slice of Bread, and more Gravy on Top, for Bear's Supper:
IMG_8331.JPG


Nuking some more Beef slices, around the perimeter of a bowl, for a Bear-Beef Sammy:
IMG_8332.JPG


Horseradish Sauce on a Kaiser Roll:
IMG_8333.JPG


Beef & American Cheese:
IMG_8334.JPG


And a slice of Provolone & melted, and some Stackers Pickles, for another Bear Supper:
IMG_8336.JPG


And One More, of The Same!!
IMG_8338.JPG


For The Road to The Den:
IMG_8340.JPG

 

gmc2003

Epic Pitmaster
OTBS Member
SMF Premier Member
Sep 15, 2012
14,413
9,906
Looks excellent John. I'm a huge fan of open faced sammies.

Point for sure
Chris
 

DRKsmoking

Smoking Guru
OTBS Member
SMF Premier Member
Jan 27, 2021
5,520
4,382
Middle Sackville, Nova Scotia ,Canada
looks great John

I could go for a couple of those right now.
Cold and raining hard here . Just finished power washing the dock

And that open/closed sandwich with the hot gravy ....Wheres my fork and knife

David
 

MJB05615

Master of the Pit
OTBS Member
★ Lifetime Premier ★
May 12, 2018
3,496
2,041
DACULA GA
Looks great John! You've got those sandwiches down to an art form. Excellent all around.
 

Bearcarver

SMF Hall of Fame Pitmaster
Original poster
OTBS Member
SMF Premier Member
Group Lead
Thread starter
Sep 12, 2009
45,280
18,121
Macungie, PA
Looks excellent John. I'm a huge fan of open faced sammies.

Point for sure
Chris
Thank You Chris!!
When I was a Kid, this was the only thing I ever ordered in restaurants.
It was also the cheapest meal on the Menu.
And Thanks for the Like.

Bear
 

Bearcarver

SMF Hall of Fame Pitmaster
Original poster
OTBS Member
SMF Premier Member
Group Lead
Thread starter
Sep 12, 2009
45,280
18,121
Macungie, PA
looks great John

I could go for a couple of those right now.
Cold and raining hard here . Just finished power washing the dock

And that open/closed sandwich with the hot gravy ....Wheres my fork and knife

David
Thank You David!!
It's almost always raining here!!
And Thanks for the Like
BTW: No Knife Needed.

Bear
 
  • Like
Reactions: DRKsmoking

Bearcarver

SMF Hall of Fame Pitmaster
Original poster
OTBS Member
SMF Premier Member
Group Lead
Thread starter
Sep 12, 2009
45,280
18,121
Macungie, PA
Nothing’ better than sliced beef on bread. That’s what every belly needs to be happy.
Thank You Sven!!
Yup---I know My Belly Loves Hot Roast Beef Sammies!!
Always Has!
And Thanks for the Like.

Bear
 
Last edited:

tx smoker

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
Apr 14, 2013
8,095
11,935
Lago Vista, Texas
I'm a bit late to the party Bear, but you just can't beat a good roast beef sandwich...ever. Best out there. No doubt doing it in the SV the meat was super tender and flavorful. Well done sir.

Robert
 

Bearcarver

SMF Hall of Fame Pitmaster
Original poster
OTBS Member
SMF Premier Member
Group Lead
Thread starter
Sep 12, 2009
45,280
18,121
Macungie, PA
I'm a bit late to the party Bear, but you just can't beat a good roast beef sandwich...ever. Best out there. No doubt doing it in the SV the meat was super tender and flavorful. Well done sir.

Robert
Thank You Robert !!
You're right, as good as a Roast Beef Sammy is, the SV makes them even better!!
And Thanks for the Like.

Bear
 

floridasteve

Smoking Fanatic
SMF Premier Member
Jun 16, 2014
814
90
Bradenton
Eye Round in my Sous Vide Supreme


This was about a 3 pound “Half Eye Round @ about $3 a pound.
So I bagged it along with a pack of “Lipton Mushroom/Onion Soup Dry Mix”.
I put that in my Sous Vide Supreme, set @ 132°, along with 3 small slices of frozen leftover Prime Rib, for Supper. (Not pictured)

After 4 hours @ 132° I removed the Prime Rib slices from the SV. Then I topped the water off with Hot from my spigot @ about 120°.
We added some Mashed Taters with Butter, and some Broccoli for the first night’s Supper.
When I removed the Prime Rib from the SV, that dropped the Water Temp from 132° down to 104°, but it only took it 12 minutes to get it back up to 134.7°, and another 3 minutes to level off at 132° again.
Then the next day, at the end of 30 hours, I removed the Big Old Eye Round from the Hot Tub, and put it in a big bowl of Ice Water, and into the fridge.
Then the Next day, I put the Eye Round in the freezer for 3 hours.

Then onto the slicer & sliced the whole thing up for Supper & many, Beef Sammies to come.
I’ll add some “Splainin’ to the Pics below.

Hope You all enjoy this one—I sure Did,

Bear

Half of a Beef Eye Round (3 pounds): Juice from the SV bag in glass, for Gravy:
View attachment 632077

Slicing Thin for Sammies:
View attachment 632078

Closer Look:
View attachment 632079

Heating some up in a bowl:
View attachment 632080

Starting a Sammy with a Beef & Gravy Base:
View attachment 632081

Then 2 slices of Bread & more Beef on top:
View attachment 632082

Then more gravy, another slice of Bread, and more Gravy on Top, for Bear's Supper:
View attachment 632083

Nuking some more Beef slices, around the perimeter of a bowl, for a Bear-Beef Sammy:
View attachment 632084

Horseradish Sauce on a Kaiser Roll:
View attachment 632087

Beef & American Cheese:
View attachment 632088

And a slice of Provolone & melted, and some Stackers Pickles, for another Bear Supper:
View attachment 632090

And One More, of The Same!!
View attachment 632092

For The Road to The Den:
View attachment 632093
I have smoked & IPed several eye of rounds. Always great flavor, but so many were full of grizzle. Does sous vide soften the grizzle, or do you just have better beef up there. I usually buy choice angus.
 

Latest posts

Hot Threads