Been doing alot of eye round lately . Bought one the other day to pack up for SV , thought I would spin half in the 360 . I normally would inject with Tony C's roasted garlic and hold over night for this , but wanted to see how it came out as is .
Had to trim it up first ,
I cut it in half and vac'd the big end for SV .
Seasoned up the rest with Canadian steak seasoning from GFS .
I put it on the roto first , then tie after it's clamped in place .
I set it for 2 hours @ 250 . Got spinning , set a phone alarm for 1 1/2 hours.
I just use the drip for this because I want the effect of the bottom elements .
I was surprised how fast this cooked .
Came back to check at hour and a half .
Carry over a couple more degrees .
Resting , hoping it's not dry . Still plenty
of give in the middle .
Had to cut into it .Not to bad .
Slices were really tender . Wrapped it up and into the fridge over night .
Next day I slice it up cold and put it in a Pyrex bowl .
I heated up some homemade French onion soup that I had left over .
When the rest of the meal is ready I pour the hot soup on the cold slices and put the lid on .
Swiss cheese and horseradish on some dinner rolls I get at GFS .
Cooked up some tots to go with it .
Made a good sandwich . Cold it was a bit dry for me , but
after re heating it was nice and tender . The soup gave great flavor .
That's it .
Had to trim it up first ,
I cut it in half and vac'd the big end for SV .
Seasoned up the rest with Canadian steak seasoning from GFS .
I put it on the roto first , then tie after it's clamped in place .
I set it for 2 hours @ 250 . Got spinning , set a phone alarm for 1 1/2 hours.
I just use the drip for this because I want the effect of the bottom elements .
I was surprised how fast this cooked .
Came back to check at hour and a half .
Carry over a couple more degrees .
Resting , hoping it's not dry . Still plenty
of give in the middle .
Had to cut into it .Not to bad .
Slices were really tender . Wrapped it up and into the fridge over night .
Next day I slice it up cold and put it in a Pyrex bowl .
I heated up some homemade French onion soup that I had left over .
When the rest of the meal is ready I pour the hot soup on the cold slices and put the lid on .
Swiss cheese and horseradish on some dinner rolls I get at GFS .
Cooked up some tots to go with it .
Made a good sandwich . Cold it was a bit dry for me , but
after re heating it was nice and tender . The soup gave great flavor .
That's it .
