Saw the thread about BearCarver experimenting with different Sous Vide times for an eye of the round roast, and was impressed with his post that I decided I had to try it myself. I started with a 5 pound Eye of the Round. Seasoned it and into the Sous Vide for 21 Hours as instructed by Bearcarver.
After 21 Hours I threw it on a hot grill for a few minutes, and carved away.
Needless to say I was very much impressed, and have to thank Bearcarver once again for a delicious and easy way to cook an inexpensive piece of meat and turn it into something spectacular!
I also had to make a video showing you how easy it was. I hope you don't mind me mentioning you Bearcarver, as I gave you full credit for the recipe in my video. Thanks again, this is going to be a regular meal in my household for sure!
<iframe width="560" height="315" src="https://www.youtube.com/embed/LO37kBkMXH8" frameborder="0" gesture="media" allow="encrypted-media" allowfullscreen></iframe>
After 21 Hours I threw it on a hot grill for a few minutes, and carved away.
Needless to say I was very much impressed, and have to thank Bearcarver once again for a delicious and easy way to cook an inexpensive piece of meat and turn it into something spectacular!
I also had to make a video showing you how easy it was. I hope you don't mind me mentioning you Bearcarver, as I gave you full credit for the recipe in my video. Thanks again, this is going to be a regular meal in my household for sure!
<iframe width="560" height="315" src="https://www.youtube.com/embed/LO37kBkMXH8" frameborder="0" gesture="media" allow="encrypted-media" allowfullscreen></iframe>
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