Eye Round (Super Tender after 32 hours)
I had to try this—After I did a Chuck Roast at 132° for 48 hours, and it came out unbelievable, I had to try an Eye Round for an extended time.
We were really quite happy with Eye Rounds @ 132° for 21 or 24 hours, but the Chucky got me inspired.
I must say this was the absolute most Tender Hunk of Beef, I’ve ever had in my life!!
So I took an Eye Round, and sealed it up, and put it in my Sous Vide Supreme @ 132°.
I kept it in there for 32 hours, before I removed it, and drained the juice from the bag, for gravy.
Then I Dried it off, Seared it in a hot fry pan, with the help of a torch for low spots & the edges.
I sliced it up for Sammies, and for the first Supper, we added Mashed Taters, Gravy, & Peas.
Then I made some Sammies, that I’ll show off in pics, with captions below.
This was easily the Most Tender Beef I’ve ever had, and it tasted Awesome!!
Thanks for stopping by, & Please enjoy the Pics;
Bear
Eye Round from 11-12-18 ready for my Sous Vide:
Fresh out of my SV:
My 56 year old Cutting Board, I made in 10th Grade. Bear Jr resurfaced it for me in his 37" Drum Sander:
Eye Round ready for slicing, after searing & torching:
Sliced enough for our Supper:
Bear's First helping for Supper:
The rest of the Roast sliced for Sammies:
A better look at a few slices:
Leftovers for fridge:
Sammy with Roast Beef & Horseradish Sauce on Italian Bread:
Cheese on top:
Juice from SV Bag to be used for Gravy:
How I make a Hot Roast Beef Sammy, with gravy: First put some gravy on the plate, about the size of a slice of bread:
Then lay a slice of bread in the gravy, and add some gravy on top:
Then cover with slices of Beef & some more gravy:
Then another slice of bread on top, and cover that with more gravy:
Here's another one just like it:
Closer "BearView":
And one more Pic at a different angle:
I had to try this—After I did a Chuck Roast at 132° for 48 hours, and it came out unbelievable, I had to try an Eye Round for an extended time.
We were really quite happy with Eye Rounds @ 132° for 21 or 24 hours, but the Chucky got me inspired.
I must say this was the absolute most Tender Hunk of Beef, I’ve ever had in my life!!
So I took an Eye Round, and sealed it up, and put it in my Sous Vide Supreme @ 132°.
I kept it in there for 32 hours, before I removed it, and drained the juice from the bag, for gravy.
Then I Dried it off, Seared it in a hot fry pan, with the help of a torch for low spots & the edges.
I sliced it up for Sammies, and for the first Supper, we added Mashed Taters, Gravy, & Peas.
Then I made some Sammies, that I’ll show off in pics, with captions below.
This was easily the Most Tender Beef I’ve ever had, and it tasted Awesome!!
Thanks for stopping by, & Please enjoy the Pics;
Bear
Eye Round from 11-12-18 ready for my Sous Vide:
Fresh out of my SV:
My 56 year old Cutting Board, I made in 10th Grade. Bear Jr resurfaced it for me in his 37" Drum Sander:
Eye Round ready for slicing, after searing & torching:
Sliced enough for our Supper:
Bear's First helping for Supper:
The rest of the Roast sliced for Sammies:
A better look at a few slices:
Leftovers for fridge:
Sammy with Roast Beef & Horseradish Sauce on Italian Bread:
Cheese on top:
Juice from SV Bag to be used for Gravy:
How I make a Hot Roast Beef Sammy, with gravy: First put some gravy on the plate, about the size of a slice of bread:
Then lay a slice of bread in the gravy, and add some gravy on top:
Then cover with slices of Beef & some more gravy:
Then another slice of bread on top, and cover that with more gravy:
Here's another one just like it:
Closer "BearView":
And one more Pic at a different angle:
