Looking for advice for a Eye of Round Roast

[DrRockter]

I see varying opinions on the interwebs for timing on the Eye of Round in Sous Vide. What experience have any of you had with it as far as timing. I am thinking a minimum of 28-30 hours. Who here has done Eye of Round?

[Troutman]

First off to what doneness are you trying to achieve? That will determine both the time AND the temperature you sous vide cook it at.

[DrRockter]

I should have mentioned that. 130 degrees. Medium Rare.

[Troutman]

Given it's top round and you're cooking medium rare at 130 degrees, you should be good at 18-22 hours. You're really not rendering anything with round, just tenderizing. I've never cooked round as long as 30 hours. Don't think it wold hurt necessarily, just don't see the need.

[DrRockter]

Ok thanks!

[mrteddyprincess]

I just did one a week or so ago. I used SV only and finished it at 130 F. Then I sliced it all week long and cooked with it in various dishes. It was maybe in the water bath for 3 hrs. It was tender and medium-rare. I would do that again.

[klflowers]

Since I live and breathe AR these days, I would suggest looking at this from the free side. It is for bottom round, but it is right next to the eye so it should work:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/sous-vide-que-bottom-round-roast-recipe

[DrRockter]

Checking it out now.