Last year in order to save money we ordered an 1/8th of a grass fed organic cow from Alderspring Ranch where you can get the finest organic grass fed beef. When you order in bulk like that you get all different cuts of meats, many of which I was unsure how to prepare.
Enter: Grass Fed Eye of the Round Roast.
I had made roasts in my slow cooker before so I figured that’d be the best way to prepare this particular cut. But, after researching online, I learned that this is one of the toughest, leanest, (and usually cheapest) cuts of beef. Although slow cookers have a knack for making tougher cuts more tender, I had a little doubt as to whether that’d be the best option for cooking it. Back to researching online to see what I might do with my Sous Vide Supreme for this cut of beef.
After reading a few different articles, I’m sharing what I ended up doing (and will always do for grass fed eye of the round roast going forward). This meat, with the reputation for being as tough and chewy as stale bubble gum was one of the most tender pieces of meat we’ve ever had. Literally, it was tenderloin tender after using the Sous Vide to cook the Eye of the Round Roast. I’m not surprised though since that is a prime reason for using a Sous Vide to cook meats. Not only will you never overcook your precious meat, but you will also save money on buying meat because you can buy the cheaper cuts of meat, but still enjoy it without wearing out your jaw.
See? You can save money on meat and use that saved money to buy a sous vide.
As mentioned earlier, the grass fed eye of the round roast is very lean… but still very nutritious. Apart from the normal red beef nutrients, it’s also filled with lots of connective tissue (primarily collagen) which makes it tough to chew (normally). But, with the long and gentle cooking time using a sous vide, the eye of the round roast’s collagen is broken down into delicious and succulent gelatin. And, although I prefer fattier cuts of beef on a regular basis, the price of this cut means it can make a more regular appearance in our house without spending a lot of money. I’ll simply add fat by slathering grass fed butter on top or a homemade hollandaise sauce (I finally braved that one after learning how to make it in culinary school recently).
Our family of 2 adults and one child used this cut of eye of the round for two whole meals. The first night we sliced it and poured a delicious reduced broth sauce over top (with grass fed butter) alongside organic vegetables (read my epic post on making your own broth). The next night I diced it up and served it over huge organic garden salads with a wonderful homemade vinaigrette. So, not only was this cut of meat inexpensive, but it also served us for two big dinners.
Tender Eye of the Round Roast (Sous Vide. Gluten Free.)
- 3 pounds-ish grass fed eye of the round roast
- 1 tablespoon organic extra virgin olive oil
- 1 tablespoon black pepper
- 1 tablespoon salt (I use this brand for seasoning meats like this)
- 2 to 4 tablespoons grass fed butter (for searing flavor and color after cooking sous vide)
Stir the salt and pepper together in a bowl. Generously sprinkle the mixture all over the meat.
Place the grass fed eye of the round roast in a vacuum seal bag and add the olive oil.
Place in the Sous Vide (I set my temperature at 136 degrees F) and allow it to cook for 26-30 hours.
After cooking, take the grass fed eye of the round roast out of the bag and dry it with a paper towel.
Using a hot skillet, add the grass fed butter and wait a moment. Then, sear all sides of the eye of the round roast while basting it with the butter. I sear about 1 minute on each side.
Slice and serve.