Simple Roast Beef

Andrew Rea
Andrew Rea
October 7, 2022
An eye-round roast is one of the least expensive but also least fatty and flavorful cuts that comes to mind. But by dry brining and using sous vide express in the Anova Precision Oven, it can be turned into an affordable and delicious holiday roast. This process turns a cheap cut of meat into one that’s tender and ready for holiday entertaining in less time than a traditional sous vide method. The food probe ensures a perfectly rosy doneness from edge to edge and a quick second stage in air fry mode browns the exterior without overcooking the center. You can serve this roast in thick slices straight from the oven, or chill it overnight and thinly slice for sandwiches the next day.
Serves
8
Prep Time
12:00
Cook Time
01:40
5 (1)
429
Ingredients
1 (2 ½- to 3-pound)
trimmed eye-round roast, preferably with the fat cap attached
Kosher salt and freshly ground black pepper
Melted beef tallow or neutral oil, for brushing the roast
Steps

1. Salt the Roast

If there is a fat cap on the roast, use a sharp knife to score it in a cross-hatch pattern. Season the beef with a generous coating of salt and pepper on all sides. Wrap tightly in plastic wrap, place on a rimmed sheet pan, and refrigerate at least overnight or for up to 72 hours.

2. Preheat the Oven and Prepare Pan

Rack
When you’re ready to cook, turn on the oven. Line a sheet pan with aluminum foil and top with a wire rack.
Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear

3. Cook Sous Vide

Rack
Unwrap the beef, place on the prepared pan, and insert the probe into the thickest part of the beef. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 1 ½ hours.
Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear
125°F Probe Target

4. Adjust the Oven for Browning

Rack
Remove the beef from the oven before starting the next stage.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top

5. Brush with Fat

While the oven is heating, brush the roast with the beef tallow or neutral oil.

6. Brown the Roast

Rack
Return to the oven and sear until a deep brown crust forms on the outside, 10 to 15 minutes. If you want extra flavor and make sure it gets brown all over, give it a flip and brown for about 3 more minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top
00:10 Timer

7. Carve or Chill and Serve

Either serve the roast hot in thick slices, topped with with gravy, or chill overnight and thinly slice for sandwiches.
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