A great way to save money on beef is cooking cheaper cuts like eye of the round roast. The challenge is making them super tender.
Last year in order to save money we ordered an 1/8th of a grass fed organic cow from Alderspring Ranch. When you order in bulk like that you get all different cuts of meats, many of which I was unsure how to prepare.
Enter: Eye of the Round Roast.
I’d made roasts in my slow cooker before so I figured that’d be the best way to prepare this particular cut.
After researching online, I learned 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 an eye of the round roast of beef. After reading a few different articles, I’m sharing what I ended up doing (and will always do for 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 our Eye of the Round Roast. However, I’m not surprised 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 save money, because you can buy the cheaper cuts of meat, and still enjoy them without wearing out your jaw.