Another Eye Round (Sous Vide Test)
OK, the first Eye Round I did was a 3 pound hunk of Eye Round that I did at 132° for 27 hours.
It was excellent & Fork Tender, but there was still room for experimentation, so I decided to try the same Temp (132°) but for only 24 hours this time.
So like the other 3 pound hunk, I seasoned with CBP, Onion Powder, and Garlic Powder, Vacuum bagged & Double Sealed both ends.
I thawed this one out and put it in my Sous Vide Supreme, set it at 132°, and let it roll for 24 hours.
After patting it dry, I flipped the Roast around on my Weber Q until I got a little color on it.
This one came out awesome, and possibly even better than the first one, and Totally Fork Tender!!! I’m debating whether I want to try another one for 21 hours, but I just can’t see it being any better than this one at 24 hours.
I cut some nice small steaks for Me & the Mrs.
Mrs Bear added mixed Veggies & Taters Au Gratin.
Then after Supper, I cut up the rest of the roast into small pieces for Sammies for the next couple meals.
This Result, along with being able to reheat my Signature Prime Rib leftover slices without changing them in any way make the Sous Vide worth every Penny!!
Hope you all enjoy the Pics (Below),
Bear
3 pound Eye Round Roast after 24 hours in a 132° Bath:
Getting some color on the Weber Q:
Cutting some slices for our Supper (Pretty Stuff!!):
Bear's First Helping (Fork Tender All The Way Through):
Slicing the rest for future meals:
The Next Night's Sammy
Some Horseradish Sauce on a Roll:
Some heated Roast Beef in the Sammy, and some Pickle Slices:
Second Night's Sammy
Some Roast Beef Slices on a slice of Bread:
Another slice of Bread, Gravy, and Fries covered with Gravy:
OK, the first Eye Round I did was a 3 pound hunk of Eye Round that I did at 132° for 27 hours.
It was excellent & Fork Tender, but there was still room for experimentation, so I decided to try the same Temp (132°) but for only 24 hours this time.
So like the other 3 pound hunk, I seasoned with CBP, Onion Powder, and Garlic Powder, Vacuum bagged & Double Sealed both ends.
I thawed this one out and put it in my Sous Vide Supreme, set it at 132°, and let it roll for 24 hours.
After patting it dry, I flipped the Roast around on my Weber Q until I got a little color on it.
This one came out awesome, and possibly even better than the first one, and Totally Fork Tender!!! I’m debating whether I want to try another one for 21 hours, but I just can’t see it being any better than this one at 24 hours.
I cut some nice small steaks for Me & the Mrs.
Mrs Bear added mixed Veggies & Taters Au Gratin.
Then after Supper, I cut up the rest of the roast into small pieces for Sammies for the next couple meals.
This Result, along with being able to reheat my Signature Prime Rib leftover slices without changing them in any way make the Sous Vide worth every Penny!!
Hope you all enjoy the Pics (Below),
Bear
3 pound Eye Round Roast after 24 hours in a 132° Bath:
Getting some color on the Weber Q:
Cutting some slices for our Supper (Pretty Stuff!!):
Bear's First Helping (Fork Tender All The Way Through):
Slicing the rest for future meals:
The Next Night's Sammy
Some Horseradish Sauce on a Roll:
Some heated Roast Beef in the Sammy, and some Pickle Slices:
Second Night's Sammy
Some Roast Beef Slices on a slice of Bread:
Another slice of Bread, Gravy, and Fries covered with Gravy:
