Eye Round Roast Sous Vide
Asked by Jonny on Monday, March 29
I was wondering what people might advise as the correct cooking time for an eye round roast Sous Vide. The meat is quite lean with a small amount of covering fat so I was considering using 134 F for 24 hours. Any thoughts?
4 Answers to This Question
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I think 134F for 24 hours sounds pretty good. I normally do 131F for 24-48 hours when I do roasts. Let us know how it turns out!
Answered by Jason Logsdon on Monday, March 29
Thank you Jason for your reply.
Answered by Jonny on Monday, March 29
It is quite a dry cut due to the lower fat percentage. Can I suggest a dessert spoon of butter in the bag? I usually do around 131 for 48 hrs and with a bit of added fat it isn't dry at all.
Answered by DaveyT on Sunday, June 05
I cooked my roast for 36 hours it was medium but i frlt it was dry
Answered by susan Malcolm on Thursday, June 02
You can also find a lot of sous vide information, as well as over 100 recipes, in our book Beginning Sous Vide
which you can get at Amazon.com or as a pdf download