4 lb Eye of Round Roast: Recipe Ideas?

Sous vide is your answer.

You could cut it into portions and bag separately. Cook the well done portion first at the higher temp then lower to the appropriate temp how you like it and add in the other portions.

SV eye of round? How do you guys serve it.

We really need a SV sticky thread with recipes.

I like a french dip with an eye of round.

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How do you guys serve it.

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Like ruzil said, cut the roast into steak like portions. Sous vide the one done first put it in fridge, then do the others to med rare like 130F for 24-30 hrs , should be good tender. Then sear in skillet. Add whatever herbs you want for flavor in the bag, thyme goes great with beef, Serve it just like a steak. That is the real beauty of the sous vide is being able to use cheap cuts and make them eat like more expensive cuts.

Reverse sear the entire roast.

Put the oven on 225 degrees and cook until it's 120 internal.

Let it rest for half an hour and up to two and a half hours.

Crank the oven up to 500+ degrees and sear it for 8 minutes.

Perfect eye of round roast.

Also, just cut a hunk of it off and sear it in a cast iron skillet for a few minutes until it's the desired doneness of your guest.

It's always nice to accomdate people when possible and relatively easy, such as this case.