However, if you're using the skillet/torch combination method, the added heat from the skillet will help the fuel combust more completely, while the dilution of any un-combusted fuel by the fat and juices in the pan will render them completely imperceptible. Set up the sous vide bath with about 8 quarts of water with the sous vide circulator set to 130F. Chemical reactions are slowly taking place. Transfer the steak to a wire rack set in a rimmed baking sheet. I shared this with everyone I know. 2 teaspoons kosher salt (or half fine table salt) freshly ground pepper. Thank you for our Christmas dinner roast! I like my eye of round roast medium-rare, so I set the sous vide machine to 136F/58C. The muscles in this rear leg area of the cow are used for movement; therefore, the beef is lean, but tough. Other Names for Bottom Round Roast. amzn_assoc_placement = "adunit0"; Roast? Started a 2.5 lb eye round at 1 PM Tuesday afternoon, took it out of sous vide at 9 AM the next morning, cranked up the all clad stainless steel skillet and seared the outside, about 20-25 seconds on each side. That's right: Sous vide cooking allows you to cook better than the best steakhouse. This can be a problem when you're frantically trying to relight a torch as your steak sears in a hot skillet. Sous vide is a preparation method that starts by cooking food for several hours in a low temperature water bath before finishing it on the smoker or grill for a traditional barbecue element. Additionally, with the well-done steak, you can see a distinct layer of rendered fat floating on top of the juices. Turned out slightly pink, tender. Adding a Searzall unit will not only ensure that the flame stays lit, but will also diffuse the flame, allowing you to get a more even sear. Rub the roast with enough Worcestershire sauce to coat. Try it once, and youll never look back! When it comes to tough If you've got a high-output torch, now is the time to break it out to add some steakhouse-quality char. Cooking steak the traditional way, in a cast iron skillet or on the grill, leaves lots of room for error, and an over- or undercooked steak is a big mistake to make when there's a prime-grade dry-aged ribeye on the line. The one I use lets you set up the temperature and the time for cooking and boom, you're in business. s.src = u + '?v=' + (+new Date()); eye of round roast for the perfect medium doneness? Precision Chamber Vacuum Recipes. Packaging An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. This looks delicious! Q: Can I cook a steak straight from the freezer? I am in love with this way of cooking and want to cook all my meat this way! 4. Eye of Round Roast Cooking Time Cook time varies depending on the size of a roast. TheMeatGuy: Sous-Vide in a Cooler! Hope that helps! Time: Sous vide roast beef can take anywhere between 12 hours and 48 hours to be completely cooked, depending on the style you want your finished meal to be. Sous Vide Steak. Here are a few of the most immediate: Remember this: Sous vide is not a silver bullet, or a panacea meant to solve all of your cooking problems or to replace more traditional methods. Get fresh recipes, cooking tips, deal alerts, and more! Should I slice it ahead of freezing or freeze it whole? See the section on timing above for more details. And I ended up with a beautiful, fool-proof method that gives me gorgeous roast beef every. As your roast is kicking back, go and set up your smoker, making sure to clean and oil your grates. Normally, aromatic compounds will dissipate into the air in the kitchen or over your grill as a spice-rubbed steak cooks. Remove From Pouch: Remove the sous vide bag from the water bath. 5. This is our regularly updated list of our top sous vide recipes. This post may contain affiliate links. I would try around 28-30 hours, we really want those connective tissues to melt away throughout the entire roast and give you the most tender and juicy result. I've tried the 24-hour version several times and it's great but my personal preference is 48-hours at 130 - 132 degrees. Your email address will not be published. Mainly that is because it is very lean and thus often comes out tough. Cast Iron Dutch oven, Deep Fryer, Sous Vide, the "Big Easy", Flat Top Griddle and Carbon Steel Woks, all outdoors. Directions (24 hours ahead) Dry roast well with paper towels and sprinkle kosher salt evenly all over; place roast in a gallon-size sous vide bag, vacuum sealer bag, or freezer bag and squeeze out as much air as possible.. Sous vide is the only way to go on this particular cut! The cook time is the same. Place in Sous Vide bath at 130 for rare, 135 for medium rare or 140 for medium. Cooking steak sous vide is a two-phase process. Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, this is Izzy! Do I need to cook it 18hrs? The very minimal resting they need will happen on the way from the kitchen to the table. I started the time over by choosing 6 hours. Totally awesome. You will, however, eventually notice a difference in texture. Go To Recipe Tri-tip is a triangular cut of bottom sirloin. It will stay that way until the cows come home. It's true that the crust will not be as thick as on a traditionally cooked steak. Best Nonfiction Books 2014 Sous Chef and Soldier Girls. With sous vide cooking, on the other hand, that window of time is stretched into hours, which means your steak will be hot and ready to go whenever you're ready to sear and serve it. Vacuum seal the bag using the water displacement technique. Set the temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions. Rinse the roast and pat dry with paper towels. No more guesswork to guarantee a medium-rare temperature. Head all the way over to the 24-hour mark or beyond, and your steak ends up nearly shredding as you pull it apart. I just realized your recipe was for a 3lb. Used a electric slicer and saved au jus for dip sandwiches. With traditional methods, your schedule is at the mercy of the steak. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. amzn_assoc_linkid = "fd0d44a1dba8f99b852f3ca7c1721659"; ENJOY! time. With some experimenting I think I have done a reasonable facsimile of Potbelly Giardiniera. Preheat the Sous Vide Precision Cooker to 136F (58C). Please refer to myDisclosures Pagefor more details. However, sous vide can turn out a perfect eye of round roast that provides us with a variety of excellent meals. For a cleaner-tasting sear, omit the butter at this stage. The real beauty of this cut? Where to buy eye of round roast? Transfer the cooked steak to a cutting board or serving platter and serve immediately. The cook time is more so to break down proteins, so the longer it cooks the more tender the eye of round roast will be, since its so tough of a cut. Sous This gives the steak a pleasant amount of chew. It's a tool meant to expand your options. Thanks for your time and the great recipes! This is an incredibly great deal. Things have changed! It comes close to a tenderloin in tenderness after 48 hours. Remove meat from bag, and heat a cast iron pan on medium-high with 1 tablespoon oil. Skip this section if you prefer to finish your steak outdoors on the grill. Heat a large skillet over medium high heat and add just enough olive oil to coat the bottom of . Since both sides must be cooked together, it's better to select a temperature and time based on the side you like to eat better. 27C We're foryow The Adver CASH FOR SICK KIDS an = 7 Taz La hi zi Zs ~ t : ' z a 7 5 | ts | i: . This resting period is to allow time for the temperature gradient within the steak to even out. . Rub seasoning mixture over the entire surface of the roast. Connective tissue is primarily constructed of collagen, which is difficult to chew. How to Cook Eye of the Round Roast in Sous Vide (Gluten . Steak cooked completely sous vide will not have any browning on its surface, so this must be added afterward for improved flavor and texture. You'll find tons of seasonal recipes, multicultural comfort foods, a little history, and a whole lot of deliciousness all inspired by the people I love. Youll also need a Sous Vide Machine (my favorite brand is Anova), large pot, zip-loc bag (or a vacuum-sealer), skillet for this recipe. Or can I cut down the cook time? If you don't have a vacuum sealer just put it into a large freezer bag and squeeze out as much air as possible. We usually do our Chicago Italian Beef and giardiniera on day four. The Tastemaker Conference. 2 lb Eye of the Roand Roast. 4 days ago sousvideways.com Show details . The past few months I have been learning how to cook the recipes I love. I like sous-viding at thelowest temperature safely possible because I feel that this cut is best enjoyed medium-rare, but use my temperature guide to cook it to the doneness that you like to eat. p.parentNode.insertBefore(s,p); Reactions: chopsaw. Thank you. I've seen some folks say that with sous vide cooking, once you set your temperature and add your meat, you can let it sit there indefinitely, with no change in quality. For me, this charring and the intense flavor it brings are among the hallmarks of a great steak experience. It requires low and slow cooking or moist heat to become tender. Seasoning a steak prior to vacuum-sealing it, then letting it rest in the bag, can result in meat with a firm texture, similar to that of a mildly cured ham. Step 4: Preheat a pan over high heat. On my blog, you will find easy and delicious recipes for the everyday home cook, with easy-to-follow instructions and step-by-step photos. How to Select the Right Steak for Sous Vide, How to Select the Right Temperature for Sous Vide Steak, Temperature and Timing Charts for Sous Vide Steak, Temps and Times for Sous Vide Strip, Ribeye, Porterhouse/T-Bone, and Butcher's Cuts, Strip, Ribeye, Porterhouse/T-Bone, and Butcher's Cuts: Temps and Times, Temps and Times for Sous Vide Tenderloin Steaks, How to Cook a Steak Sous Vide, Step by Step, Step 7: Preheat a Cast Iron or Stainless Steel Skillet, Dry-Aged, Sous Vide, Torched-and-Seared Bone-In Ribeyes (a.k.a. Youll also need to check the water level halfway through to make sure the meat is completely submerged.). Arrange the vegetables around. amzn_assoc_region = "US"; And it's happening for 18+ hours, so you know that flavor has had all the time it needs to really get in there and make it super tasty. Turn on and set to 130 F. After 1 to 2 days at 131F (55C) it turns very tender. Sous vide uses a vacuum-sealed bag to lock in flavors and natural juices as the meat cooks. Once done, place on a plate to rest for a few minutes. The long timing helps break down more connective tissue and denature proteins so the meat is more tender. To do this, light one chimney full of charcoal. 3. Where is the juice from? Season your eye of round roast generously with the seasoning. Without opening the oven, turn the heat down to 300F and cook for 10 minutes longer. During our stay we stopped at a small salsa/hot sauce stand at a now defunct shopping mall next to the Carowinds amusement park. Repeat, flipping the steak every 15 to 30 seconds, until it has developed a nice brown sear, about a minute and a half total. Place in water bath, cook for 24 hours. I cant wait to try it for a beef brisket! The leftovers made delicious sandwiches (rye bread, mayo, Dejon mustard and swiss), so much that I bought a whole eye of round on sale yesterday. Delish. 4. to print the recipe, click here I am lost in the forest and cant see the trees. Reduce the oven temperature to 325 degrees F.; continue to cook the roast, uncovered, for 45-60 minutes, just until it reaches 125 degrees F. at the center of the roast. Some I like more than others. View all chamber vacuum recipes. Some other sources I looked at said this cut of beef cant be helped with sous vide, but your recipe was spot on. Thank you for supporting Sweet Tea and Thyme! The timings here are all given for steaks one and a half to two inches thick. You simply rub the roast with oil and add 1 teaspoon salt, 1 teaspoon black pepper and 1 clove minced garlic per pound. Put the eye of round roast into individual bags, along with a cooking fat like butter or olive oil, as well as some salt Seal the bag and place it in the water bath for some time. It will still be juicy, tender, and tasty! Hope this helps. Roasted and Reverse Seared Prime Rib Recipe For the most tender, flavorful, evenly cooked prime rib roast, cook it low and slow before finishing it at 500 degrees Fahrenheit. This method takes about 18 hours, so I like to think of it as Sunday Supper started on Saturday night. When cooking using sous vide methods, the food is cooking so slowly that you wont see much difference between 18 hours and 24, besides slightly more tenderness. Slice the roast beef thinly against the grain (perpendicular to the lines showing across the meat) and serve hot with desired sides. This is why it doesn't fall apart and become tender by slow cooking in a crockpot or the oven the same way a chuck roast would for a pot roast. Go To Recipe This is an easy to prepare chicken dish. Thank you! (function(d, sc, u) { Deep-frying a steak cooked sous vide can be a lot of fun, and it's true that you'll get a very quick, evenly browned crust on your meat, but there are a few downsides. Heat a sous vide water bath to 132F degrees. Whether or not this is a bug or a feature is up to you to decide. It used to be a highfalutin technique only top chefs and those in culinary school used for perfectly cooked proteins: Expensive machines and techy-scientific stuff that no home cook would come near with a ten-foot pole. The sous vide method ensures it cooks perfectly every time. The Meat Guy cooks an eye of round in a water cooler at 55C/131F and finishes it by searing it in butter. Place the seasoned roast in a zip-top bag. Of course, this information should prove useful to anyone who owns a functional sous vide device, or even someone hacking it with a home rig or a plain old beer cooler. Plus this recipe is so easy to make and gluten-free. Q: What are the downsides to cooking steak sous vide versus using a more traditional method? Leave a comment and a star rating in the recipe card and be sure to tag any photos with #SWEETTEAANDTHYME. Sous vide cooking takes all of the guesswork out of the process, delivering steaks that are cooked to precisely the temperature you like each and every time. Go To Recipe Our family loves German cuisine. This will make it easier to freeze and thaw and can be eaten in smaller servings. Sous videstyle precision cooking is a technique, another tool in your arsenal, and, as with all techniques, there's a trade-off. I will always use this recipe for Eye of Round Roast from now on. We're doing the same thing with the sous vide, where the meatiscoated with seasoning for a long period of time before it's time to eat, but it's even better since we're using heat. But it wont ever go past your perfect temperature. This is part of several meats we get in bulk from our local Costco Business Center. great kristensraw.com. I did 131/20 and loved the results. This pressurized environment opens the door to a handful of alternative cooking techniques. We do not have a deli slicer, but I have learned to cut roast beef very thin with just a chefs knife. The roast turned out perfect! Add roast and brown on all sides. Here's my latest experiment: A few days ago, I seasoned a bottom round roast I got from my CSA with Sagemary finishing salt, kosher salt, pepper, onion powder, and garlic powder. Prep Time: 5 mins. Q: Can I use a torch alone to finish a steak? So here is how I made my [], Giardiniera is a condiment I was introduced to fairly late in live. The doneness of a steak is by and large determined by the maximum internal temperature it reaches during cooking. I agree with you 100% an extremely economical eye of round roast cooked via sous vide is a wonderful thing. Roasting Beef By Method We perfected our prime rib, reverse-seared steak, and other roasted beef recipes so your best cuts of beef will live up to their promise. It is 2. with some wonderful Au Jus. If you're anything like me, you like to keep deep-frying to a minimum at home for that reason. Sous vide immersion machines are incredibly affordable -I got mine for $60 on Amazon- and easy to use. If youd like to try another This isnt a recipe for sous vide boliche, nor have I made it that way, so I wouldnt know exactly what you would need to do. Want to keep things on the cheap? Sweetheart, meet my favorite protein cooking technique: the sous-vide. After 15 to 30 seconds, flip the steak so that the second side comes into contact with the pan. Slice 'n' Serve! Eat Blog Talk. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest . Medium-well: 145F (63C) to 155F (68C). Eye of the Round Roast just put in the Sous Vide Supreme After cooking, take the eye of the round roast out of the bag, and dry it with a paper towel. This is the Fun Diego Family guide to making Sous Vide Eye of Round Roast. You can use paper towels or dish cloths, both work well. As this particular cut is very lean, dont cook it past medium doneness, as it will become tough and chewy. Personally, I like to optimize cooking time and temperature for the strip. If you dont have a vacuum sealer just put it into a large freezer bag and squeeze out as much air as possible. No marinade or brining needed. To freeze the roast, let it cool completely, then slice into 2-4 inch thick steaks. Some folks find this texture off-putting, though I personally don't mind it. Note that we go for a lower end because we use our roast beef in sandwiches like our Chicago Italian Beef where it gets some additional cooking. Put the eye of round roast into individual bags, along with a cooking fat like butter or olive oil, as well as some salt. You can save the juice from the bag, and cook it down to make gravy for the roast. Because a sous vide steak cooks from edge to edge with more or less perfect evenness, there is no temperature gradient inside. 1. The short answer is that it's very tough to predict exactly how spices are going to react in a sous vide bag. Fill a zip-top bag halfway with the seasoned roast. This low and slow method of making roast beef with an affordable eye of round will give you the juiciest, super flavorful, and most tender roast that's pink from edge to edge! For steaks an inch to two inches thick, when you're ready to cook, allow an extra hour for the steak to fully thaw in the hot-water bath before you begin timing it for doneness. If desired, add a tablespoon of butter. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. The sous vide method will keep your roast beef at the perfect temperature, no matter how long you cook it. Alternatively, transfer the steak to the cooler side of the grill, using a set of long tongs, and let it cook there until the flames subside. Sous Vide the Roast Your water bath should be at the correct temperature and now you just let the roast cook. Sous-Vide is not a fast cooking method, it's even lower and slower than your slow cooker. Heat a sous vide water bath to 135F degrees. Hi! Bring your sous vide setup up to the proper temperature (see chart below). Among the three cuts, the top round is the most tender one of all. You can re-sear each side to the desired browning as long as you don't leave the side cooking for more than about 15-20 seconds each time so the inside doesn't cook through and turn gray. You might want to experiment with the temperature and time period to see what works best for you, but a general rule is to start with the water bath at 135 degrees and cook the roast beef . Rinse corned beef under cool water to remove excess salt, then pat dry. He lives in San Francisco. Generously season all sides of your roast with salt, pepper, garlic, and onion powder. Essence Magazine. I try to get steaks that are at least an inch and a half thick, if not a full two inches. Pat it dry very carefully on both sides. Place the roast in a gallon zip lock bag, press out the air and seal. At the same time, moisture dissipates, which means what's left of your spices sticks firmly to your meat. I also find that my trusty culinary torch works wonders at touching up any spots that didn't get a great sear. Simmer for 5-7 minutes, or until thickened. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. Sou sou Black immigrants bring savings club stateside. Required fields are marked *. Rump roast, Round Steak Tender Steak Medium-Rare: 131F for 2 to 3 Days (55.0C) Medium: 140F for 2 to 3 Days (60.0C) Braise-Like Booking.com 1 week ago food.com Show details . What Is Sous Vide? (A cool recipe). The Ultimate Steak) Recipe, We Tested 18 Sous Vide Machines (Immersion Circulators)Here Are Our Favorites, Pan-Seared, Butter-Basted Thick-Cut Steak Recipe, Sous Vide Barbecue Pulled Pork Shoulder Recipe, 7 Myths About Cooking Steak That Need to Go Away, you prefer to finish your steak outdoors on the grill, read our review of the best torches right here, 1 to 4 hours (2 1/2 hours max if under 130F/54C), 45 minutes to 4 hours (2 1/2 hours max if under 130F/54C). I just finished cooking a 2# rump roast and cut slices. for family weeknight ideas, the best weekend baking projects, and plenty of happy hour plans! Preheat your sous vide precision cooker to the desired final temperature according to the chart above. Season the steak generously with salt and pepper. Do you cook a larger roast for the same time? If so, how long and what temp? Add more seasoning if needed. Porterhouse and T-bone steaks contain a large section of strip and a smaller section of tenderloin. I've seen many recipes that fuss with prepackaged soup mixes, random ingredients, but here all you need are a few spices and the roast itself. Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Tasty. Sous Vide is a method of cooking meat in a water bath at an exact temperature. You simply rub the roast with oil and add 1 teaspoon salt, 1 teaspoon black pepper and 1 clove minced garlic per pound. 16,18, 20, 24 hrs at 135 degrees. It gets worked a lot so it's a tough cut. Turn on your vents and open your windows. My go to recipe. amzn_assoc_ad_type = "smart"; A minute too long will mean overcooked meat. Eye Of Round Roast (2) Gary Boucher . Put the roast in a sous vide bag, and remove the air through a vacuum sealer or the displacement method. With standard high-heat cooking, you develop a temperature gradient within the meat. Not needed when you sous vide. Season + Sous Vide. Thick boi rib eye, 137 for 1hr45 (was 15 mins over intended time) finished with avo oil sear and butter baste. It's true that given a high enough temperature (130F or higher) and a long enough time period (several hours), the contents of a sealed sous vide bag should be close to sterile, which means that rapid chilling via an ice bath followed by rapid reheating should pose no health risks, though I still strongly recommend against it whenever avoidable. Came out great! Super-high heat is essential here. For instance, so long as a strip steak does not rise above 130F (54C), it will never cook beyond medium-rare. This was just as good and 1/10th the price. Just kidding. Love this for wraps, sandwiches, etc., and this time I cut into 3 chunks and will freeze 2 for another time. Thank you. Book Depository Free delivery worldwide on over 20. Its great even WITHOUT SEARING it! I can't think of anything better on my holiday table than a beautiful platter holding roast beef of some sort. Steaks cooked under 130F should not be cooked longer than two and a half hours at a time, for food-safety reasons. Sous vide eye of round, it makes one of the best roast beefs that you can ever have. This does mean that each steak ends up weighing between 12 ounces and a poundthat's big, even for someone with a healthy appetite for red meat. Once hot, quickly sear beef on each side until golden brown (about 1 minute per side). I vacuumed sealed and dunked it in my SousVide Supreme (set at 130 F) for 12 hours. No poking with a thermometer, no cutting and peeking, no jabbing with your fingerjust perfect results every single time. Melt lard in skillet. I'm a mom, a wife, a classically trained chef, a believer, and lover of good butter living in the Virginia Countryside with my family. Country Living. Serve with: a bold red wine. The long, slow process breaks down connective tissue resulting in a roast that is fork-tender. I am cooking a cuban "boliche" with eye of round for a dinner party. The first phase involves sealing the steak in a plastic bag and cooking it to the desired final temperature using your sous vide device. Drop the bag into the water bath, making sure not to block the intake or output sections of your precision cooker. I like my tenderloin in the very-rare-to-rare range, between 120F (49C) and 128F (53C), for optimal tenderness and moistness. Though there's no real need to rest a sous vide steak, you may want some time to get your table set, your wine poured, and your sauces and guests ready. First time making gravy without a recipe too. Steaks cooked under 130F should not be cooked longer than two and a half hours at a time, for food-safety reasons. The sous vide bag? Seal the bag and place it in the water bath for some time. I serve this with mushroom gravy. It's why I love this method for a beginner: you cannot fail with this recipe! Place meat into large plastic bag and seal tightly. The timing, temperature, and technique for that recipe would have to be developed specifically for it since its a stuffed roast dish thats vastly different from this one. What about deep-frying the steak instead of searing after cooking sous vide? Vacuum seal your eye of round roast using the vacuum sealer and a vacuum seal bag and add it to the preheated water. Tie a knot at the top and cut the string.Keep trussing the roast every two-inches until the entire roast is tied. Its perfect at 131 but do you think I could do 128 and it would be safe? The Ultimate Steak) Recipe, Crispy Sous Vide Chicken Thighs With Mustard-Wine Pan Sauce Recipe, Hot and Numbing Sichuan Chicken Salad (Bang Bang Ji Si) Recipe, Bang Bang Chicken, Hold the Bangin': The Modern Way to Make Sichuan Chicken Salad, Sous Vide Egg and Mashed Potato Breakfast Jars Recipe, White Rice with Slow-Cooked Egg and Furikake Recipe, How to Make Poached Eggs With Corn, Chorizo, Basil, and Brioche Croutons, Sous Vide Barbecue Pulled Pork Shoulder Recipe, Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) Recipe, Sous Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers Recipe, 11 Sous Vide Pork Recipes for Tender, Juicier Meat, Sous Vide City Ham With Balsamic Brown Sugar Glaze Recipe. This method takes roughly three hours. Sous vide is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! Sous vide is a cooking technique that has hit the mainstream in recent years. If you tried this recipe, let me know how your Sous Vide Eye of Round turns out in the comments below! The most simple way of preparing eye of round roast is to: 30 Hour Sous Vide Eye Of Round Roast Q: Can a sous vide steak get a good crust? PARADE. One of my familys favorite is the Potbelly Sandwich Giardiniera. Sous vide steaks can be served immediately after searing. J. Kenji Lpez-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. Very Rare to Rare: 120F (49C) to 128F (53C). Taste and adjust the seasoning with more salt and pepper, if needed. This is our guide to getting started with sous vide cooking. I love a rare roast beef sandwich for lunch with provolone or havarti and I followed this recipe exactly. The eye of round is a roast cut from the elongated muscled located in the center of the round, thus the name "eye of round". I have one that is a little over 5 lbs. Remove the bag from the water bath, and the eye of round roast from the bag. 2. I would strongly recommend against it. . The eye round and top round are also cuts from the round section. Place the seasoned roast in a zip-top bag. Place the chuck roast in a vacuum seal bag and remove all the air.