Homemade Roast Beef - Sous Vide

Serves: 6 - 8 guests or 12 sandwiches
3 lbs. piece Eye of Round, CAB recommended
Spice Mix:
1 Tbsp. Kosher Salt
2 Tbsp. White Peppercorn
2 Tbsp. Pink Peppercorn
2 Tbsp. Smoked Black Peppercorn
2 Tbsp. Yellow Mustard Seed
2 Tbsp. Black Mustard Seed
1 Tbsp. Juniper Berries
2 Bay Leaves
Method:
1. Place meat in in vacuum seal bag and add the salt & spice mix.
2. Vacuum seal and place into a pre-heated water bath 129°F (53.8°C)
3. Cook for 14 hours. Remove from water bath when completed
4. Remove meat from bag, pat dry.
5. Rub with some blended oil and sear well in cast iron on all sides until nice crust forms
6. Slice and serve or chill in cooler and make sandwiches.
Notes:
• Eye of Round is recommended cut of meat
• Eye of Round is economical, flavorful and very lean
• Can be prepared by: Roast, Braise, Stew, Grind, Carving Station, Deli Meat & Cubed Steak
• For best results use cast iron for searing
• Can be served hot or cold

[@tylerc1932]

I watched a video where they did it at 132 deg, this looks way better. This is exactly what I was looking for, thank you.

[@cookingwithchefjosephj.shutsa3]

Thank you very much! It is all about personal preference I think. I love mine this way because it has more rare exposure. If you cook it at a higher temperature the meat it’s self gets darker and if you see her it too long, the inside starts to cook further.

[@pahanin2480]

Very nice

[@cookingwithchefjosephj.shutsa3]

Thank you very much!

[@chrisboyll5760]

Good job with this video

[@cookingwithchefjosephj.shutsa3]

Thank you!

[@alberteinstein5999]

Awesome roast beef