Can Sous Vide Make a Cheap Roast Taste Like Filet Mignon?
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- Опубликовано: 28 ноя 2019
- Today in the project reboot kitchen, we're going to be cooking a very affordable roast (eye of round) sous vide to see if we can achieve filet mignon taste and tenderness and flavor on a budget. Prime cut roasts like rib roasts and tenderloin roasts are great for special occasions, but today we'll see if sous vide can help us to get near prime quality for nowhere near prime money.
Music: Nothing by Joakim Karud 
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Dude just say penetrate without freaking out
That's what his uncle said as well..
Penetration is good. It's one of my favorite things to do.
How old are these people? 8....9.....10 that they can't ignore a word's multiple meanings? It's like they're all the little kid Jake from 'Two and a Half Men' when he was 9 yrs old. Do I need to say it? Grow up.
@@terrencefoley509 its sad that you DO need to say it.
The guy now gives me the creepy vibes.
Only used about 6 times so far but food turning out great. ruclips.net/user/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
I use a 6-7 pound Eye Round Roast Wagyu BMS 7+ and place it on my Weber kettle grill on the cold side using “only” 3-4 chunks of your favorite wood (for this I like apple, peach, pecan, hickory, or cherry). Do not use any charcoal. We don’t want heat. Just the smoke. After an hour, I pull it off, season all sides with about 5-6 tablespoons kosher salt, 3 tablespoons of freshly ground black pepper, I rub in 2-3 tablespoons of garlic paste with 2 tablespoons of smoked paprika and a light dusting of MSG on all sides. I cut the beef in half to go into two separate vacuum seal bags each with a couple fresh rosemary sprigs in each bag. I sous vide at 130 degrees for 18 hours. I Pull them out, save the juices as an au jus starter, pat dry, and blow torch a sear onto them and eat one half as steaks, saving the other half for your meat slicer. Super thin sliced, an aged Swiss or provolone on a fresh, toasted, French roll (caramelized onions if that’s your thing) and au jus. You’ll experience the best French Dip of your life.
You are so good at explaining the details.all while continuing to be thoroughly engaging. Great video. Hope you keep up your great work!
Just made this tonight for a family gathering. It was a huge hit. Thanks for the recipe and ideas.
so awesome! thanks for letting us know how it went. So glad to hear it was a hit!
I made this today for the second time and it is a winner! Thanks you!
Looks great! Gonna try today, thanks!
Exactly the recipe I was looking for, thanks.
Such an awesome video. I'm sad to see it looks like you aren't uploading any longer. If the rest of your videos are like this one, you could be up there with the best of them in my opinion. I'll be making this starting 3 days from now for a dinner I'm hosting 4 days from now, and I expect it to be a crowd-pleaser.
Excellent presentation! Thank you!
Thank you so much, it was so worth it. Totally recommended it came out amazing.
Awesome to hear! So glad it worked out well for you!
Great. Thanks for including Celsius temps too. Looks great
Just did this tonight, and it worked beautifully! I have always used low-temp roasting for eye of round before this, but this is a superior method. There were no leftovers tonight.
So glad to hear it was a hit!
Absolutely EXCELLENT!
I love it love the vids keep it up!😀😀😀
Great video, lots of info, thanks!
Okay, so I just put the roast in the sous vide. Can't wait until tomorrow to try this. Question, do you start the pan sauce with the pan still blazing hot?
Permeate. If you find “penetrate” squeamish. Although, I don’t know why.
Great Video ! I gotta try this Method !
Just wondering if anyone has a link or an actual name of the tub that was purchase from Amazon and what is a good size one to buy? Thank you in advance!
I paid $10 for a 4 lb shoulder cut of beef , and sous vide it for two days at 132 degrees ....it came out so tender and buttery ....I will be doing this again....unreal what that process does to beef ....awesome
This looks so incredibly delicious!!! That jous!!!
I've used eye of round for beef jerky before and have been thinking about trying it for a roast. I've already done chuck before, and it came out like a ribeye.
I am for sure gonna try this recipe! just wanted to say GREAT production value!! Great voice over I don't understand why your channel hasn't blown up yet?? You got one more subscriber today I look forward to your next video!!
Thanks so much for subscribing and for the wonderful feedback! Let us know when you make it! Would love to hear how it turns out!
I just used that same plastic container and lid (bought from Amazon as well) - same size - too cook my Thanksgiving Turkey. I cooked the dark meat overnight then the white meat overnight then both during the day to keep them warm before we ate at 4pm and it didn't lose even an inch of water due to evaporation. It's perfect for Sous Vide (but obnoxiously large as you stated...lol)
Pam Lang yeah it’s huge! Came in handy this year though because we did a larger bird and then also did some pork belly (my family went overboard)! I want to get a smaller one just got small roasts and steaks and stuff
Made this over the weekend. Huge hit. 130 degrees for around 27 hours due to schedules changing, but texture was awesome and the flavor was amazing. Will be doing again for sure.
SWEEEEEEEET! awesome video. Keep cooking and making great videos. Food I am a Chef. The industry is missing the passion that you give in the making of this video.
Thank you so much for this comment - I can't tell you how much it means to me that you took the time to write words of encouragement. Really appreciate you watching and engaging!
Have done this recipes twice now over the last few days and nothing but rave reviews. Thank you!
So glad to hear it! I made it recently too and just remembered how good it is!
I cooked a tough, cheap, chuck roast today (+ yesterday) and I am extremely happy with the results. I cooked it at 136°F for 26 hours and it turned out tender and delicious. I really like the crust you applied to your roast and the sauce looked magnificent.
I'm trying sous vide for the first time today and this is exactly what I'm doing. Fingers crossed it turn out well!
@@Jax3cats I know t's a year later but how has it been?
@@KytexEdits I honestly didn't have a lot of luck with sous vide; i tried maybe half a dozen times with different cuts of meat and never really got "tender" or "flavorful." Shortly after that, I started a kitchen renovation (that is just now wrapping up) so I packed it away with pretty much all my kitchen stuff. Once i unpack and put everything away I'll give it another go.
Remember to completely cool your meats before pan brazing or over roasting for crust, otherwise you will end up cooking your meat much further. Some people even refrigerate their meats before brazing pan/oven.
Good tip!
@@ProjectReboot that's what she said
@@jonnymooshoo well done. 🤣
@@ProjectReboot unfortunately, that's NOT what she said :'(
@@tigerheaddude 😂
Well done sir! I think that dipping sauce is the real star of the show. I will be doing this with my Anova soon!
Josh Sjogren yay! Let us know how it turns out!!
I made this last night, and I was absolutely blown away.
I usually buy Eye of Round to make nice, chewy Beef Jerky - but this - OMG.
I cooked it at 131 for 20 hours, and it was literally as tender and juicy as a Prime Rib.
I still can't believe how great this tasted, and how melt-in-your-mouth tender it was.
So glad you tried it and got such great results! With meat prices being what they are this is a great way to get amazing tasting roasts on the cheap!
@@ProjectReboot Hey man how is the keto diet going?
This roast is so juicy and flavorful!!! Sous vide for the win!
Ooooh yum!!!
I can’t wait to try this! It looks amazing!!
Sorry I missed this comment! Did you try it? How did it turn out?
I tried this with an eye round roast and it was amazing. I did Soue Vide for 24. hours and the meat was so tender, also the seasoning was delicious! 👍🏻
@@theresathomas5162 love to hear it! Such a great way of turning a cheap cut into something special!
How long will the shelf life be ?
Did this tonight with an arm roast. It was awesome!
Nice! Super jealous.
It looks very good. Should I use eye of round or chuck tender (not chuck eye roll) for this ?
I used eye of round for this video and it came out great. I'm not familiar with the chuck tender cut so I can't really say if that would turn out as good. Let me know if you try it!
Uh, it's ok to say "penetrate" out loud. If it's that difficult, maybe "migrate" works better for ya....
Great video and I will be making this. Guys on the Smokin' Meat Forum cook the Eye of Round for two full days with excellent results!
What if I prep this in advance for future in vacuum seal and freeze (insane sale). Will I have to change up anything?
Nope! Still works great. I did this recently with a roast I froze at the same time I made this video. Not sure if it’s my imagination, but I think it even came out better. I did run the sous vide a little longer by accident (36 hours instead of 24)
I did this, and it works. My cook took 22 hours. Yum.
Why is the roast a bad boy? :-) Thanks for the video. This turned out great
Because it has been penetrated!!!
I do big chuck roast at 129 for 30 hrs. Insanely delicious and sooo tender. I do use vacuumed sealed bags. I love the extra fat on the chuck. Good for Keto. I’m actually eating some right now. Yum! I’ll have to try the Round. I want to make roast beef for slicing on my meat slicer
I always buy filet mignon. BUT. Now that I have seen this fine video I'm going to make this eye of round recipe this week.
Awesome! Let me know how it turns out
Penetrate ain’t so bad… now, moist… that’s another story. 😅
I can’t wait to try that egg white technique. So cool!
This is the word you were looking for...Permeate
I thought penetrate would be funnier! Reading through the comments though, appears not to have resonated.
@@ProjectReboot Seems like the sous vide bunch are a very Mature bunch lolz, I laughed at it.
@@mikeoes1 Thank you! I was getting a bit of a complex there for minute!
@@ProjectReboot no worries, I got a Bottom blade roast sous viding as we speak, 36 hours, 135F. Pre seasoned generously with garlic/salt/pepper. Can't wait to munga munga.
@@mikeoes1 oh god - that sounds great! let me know how it turns out. Never done bottom blade before. 36 hours is definitely the sweet spot. I tried this recipe again at 36 hours and the results were noticeably better.
EGG WHITES! Oh my lawd this is fantastic!!!
i have an inside round roast, and i'm hoping I can do this with it. the internet gives me a mixed bag when it comes to how many hours, but.... i really hope this can be done with the inside/top round since its still part of the leg.
I bet it’ll work great! What have you been seeing online for cook times? Generally, the tougher the cut the longer I do it for. I’d say at least 12 hours to a day.
Dude! This is killer, subscribed. (ribeyes are $10 lbs and up. Fillet? Forgedaboudit!) Will try the egg white technique...interesting. Might try this on a pork roast/tenderlion. Thanks PR Kitchen.
Oooh great idea with the pork! I've got a whole pork loin in the freezer I've gotta make. Might try it on that. Let me know how yours turns out!
Will let you know. Great content.
Okay, this is the second vid I've watched using cheat cuts. The issue is the roast after the cooking is either tough, or the knife is really cheap or dull. Has anyone tried this and tested the tenderness themselves? I used the sous vide function on my instant pot with two cuts of ribeye, one select and one choice (both on sale). After 2 hours they were tender and delicious, though the choice was the better of the two. Using my every day chef knife (Kyoku) it truly did cut like butter. I'm just wondering if cooking these really does render them like butter?
My sous vide turkey was a huge hit! Came out fantastic - followed your video to a “T!” Can’t wait to try this roast! Thanks so much for taking the time to create and share these with us. Wish I could send you a picture of the turkey!
Craig Turner that’s so awesome, Craig! Happy to hear that everything turned out well. We had a successful turkey at our house as well! I’d love to see a pic! Do you have Instagram? Send us a DM @projreboot
I saw a guy fry a turkey by breaking it down into components - leg, thigh, wing, breasts, etc. I plan to do the same to sous vide. It would be much more manageable. I don't see why a flavor injector couldn't be used to enhance the flavor as well. Your sauce technique would probably work well there also.
I can't tell for sure, but my guess is that you are using fresh rosemary for the herb crust. Correct?
Hello there.
Please help…
How do I know for how long I should Cook the meat if I want it well done or rare or medium rare?
I just got mine and I am a little intimidate do use it because I can’t stick a thermometer.
Please please please help!!
Thank you so much 🙏🙏
Orli from Canada 🍁
Hey, Orli! Thanks for the question.
The beautiful thing about sous vide is you can dial in the temperature and the internal temperature of your food will never exceed that temperature, so there's no risk of overshooting your desired internal cook temperature. So all you really need to know here is the internal temperature you prefer based on your cook "doneness".
Medium rare is an internal temp of 130 degrees Farenheit. Well done is somewhere around 160 degrees. So, you can play around in that range and see what you prefer in terms of doneness.
The only piece of "watch out" advice I'll give you is that you might want to shorten the cook time a bit if you're shooting for well done. That higher temp could render the fat and connective tissue more aggressively than what you see in the video, leaving your roast more dry than you might like. Also, I've never tried this at well done, so I'm not sure about the texture/experience overall - but if that's your preferred doneness, you'll be a better a judge than me regarding your expectations on juicy-ness/tenderness.
Hope this helps!
About to whip my egg whites. Can't wait!
Update. It's amazing! 🤤
The answer is no but it does make roast beef taste like a good roast beef. I have been cooking with a sous vide for over 10 years now and use it weekly.
Woweeee. I’ve always wondered what or how to cook round roast. They are really cheap compared to rib roast 😋
Maria Arrieta yeah this came out great. Still nothing beats a good rib roast though.
Why is "penetrate" gross?
That looks amazing i will be doing this ? Can i use a crook pot for the warming bath????
Honestly I’ve never tried it! Only issue i see could be that it might not be tall enough depending on what sous vide circulator you’re using
@@ProjectReboot i dont have a circulator yet but my crook pot has a warming selection
@@geary2004 ah i see. In that case, I'm not sure. The trick is to make sure you can dial in a specific temperature and maintain it indefinitely until your desired cook time and internal temp is reached. I know I've heard of some instantpots and other appliances building in this feature, but I haven't heard about crock pot.
One thing I did before I got my sous vide circulator was I used a stock pot and a thermometer and then played with the burner temperature until it sustained approximately the temperature I was looking for. I only did this for steak, so only a 1-2 hour cook time. Turkey would obviously be a longer cook and more micromanaging, but you can give that a shot! My only concern with the crock pot is I don't know how much temperature variation there will be, so I think will be lower maintenance, but less overall control.
Let me know if you try it how it turns out!
@@ProjectReboot Thank you very much for responding i love your videos when i do try it i def will let you know keep the videos coming !!😁 Hope you and your family have a Safe and Happy Thanksgiving!!
@@geary2004 happy thanksgiving! Thanks so much for watching and commenting!
is there no worry of it being between 40 and 140 for over 4 hours?
Wait, did he say he seasoned his cutting board?
Did Adam Ragusea get to you too?!?
Uh, ya bruh. Try it out
I've done SV since before it was cool ;-)
One of the first things I did was very similar to this with a bottom round roast. It was a big hit for Christmas dinner 2011.
Your herb crust looks great!! I'll have to try it.
2011! You are an OG for sure!
sorry but your voice is so soothing and attractive
Your voice makes me think of Chris Orapello!
It looks 😋💖🥩#moist🥩💖🤤
Finally, someone who gets me.
After 24 h of electricity use you will get some bill so is it so cheap than buying higer class meat?
Great tutorial except for the idiocy of “penetration.” Thank you, though!
I’m not sure whether to feel complimented or offended?
Yeah, it's pretty stupid
@@ProjectReboot you made it awkward, its a word and its whats happening just move on. Other then that good tutorial
@@jms6537 sometimes I let my inner 12 year old take over
“I’m not racist, i love Jus”😜
What temperature it was cooked on ?
2:32
Like the old Beavis & Butthead
"ha haha ha- he said penetrate."
Oh boy!
Anyone have an idea on how much electricity a 24 hr sous vide session costs?
@@Lettuce-and-Tomatoes great info, ty
Sous vide cook time?
I find gradual penetration to be the most effective but it can harmonize really well with more rapid penetration in the middle and right before the end.
Nice video except for the immature penetration "joke". I'll definitely try this at home
Awesome! Let me know how it turns out if you make it!
I use a 14L container i got in a euro store for 1.50e, and cut a hole in the lids for the machine with a craft knife. It doesn't need to be food safe because the food is in the vacc bags
Great tip!
I use stones to anchor the bags. No need for expensive accoutrements
Remove the garlic? :X The rosemary, sure. I'd stick blend the garlic into the juice or something at least.
Good idea - will try that next time.
I am surprised how much of the garlic flavor goes into the meat and how little flavor is left over to add to the sauce.
I agree tho, don’t waste anything that can be helpful- and delicious.
I tried this and it worked great! May I suggest applying either mayo or mustard to get the seasonings to stick? I prefer mustard. I use a weed burner to sear, fast and effective.
Really great suggestions. Love the idea about the weed burner to sear. I have a searzall which does the job, but slowly. I've seen others use heat guns and get some pretty great results.
A weed burner?! I bought one last year for weeds- and whatever- I never put those two together until your comment. Flame on!!
@@G0ttoLivefree It works great, but you gotta keep it moving. It will turn meat to charcoal if you don't pay attention.😉
how anyone can thumbs down this video is beyond me....
I really appreciate you saying this! Glad you found the video useful!
@@ProjectReboot you should start uploading again, sous vide is just now starting to really take off, im sure you have tons of sous vide recipes and techniques
What's the meat weight??
I don’t really remember. I think 2-3 lbs? Shouldn’t matter as long as you’re in the ballpark - the cook is so long
Looks marvelous but I really don’t see the need for the egg white oven part at the end. Sear that bad boy and I say you’re done.
Yeah that herb crust didn’t turn out as well as I wanted. Sometimes it’s nice to get a little bit of herbaceoussness, but would’ve looked a lot better with just a hard sear.
Have you noticed in all these sous vide recipes there is never any juice as you carve and the texture of the meat is like blotting paper although it’s pink all the way through.
trying this tonight…about to remove from the sous vide..130 degrees for 30 hrs
3:16
Impregnate the roast with flavor?
Robert DeVito 😂
seep in. SEEP IN. not penetrate lol
$9.50/lb today. Gonna make it taste like $30/lb!
How’d it turn out?
Go ahead and go ahead
Haha did I say that?
Faceți traducerea și în limba română ca să înțelegem și noi despre ce e vorba și ce condimente folosiți
Totally agree with the value in penetration.
Finally someone who gets me
Try "permeate" instead of penetrate.
Is everything amazing?
Did I say it a bunch in the video? Sometimes I have a hard time thinking of adjectives on the fly.
We need flavor to penetrate the moist roast 👀
This guy gets it.
I'm halfway through ... lol penetrate ... I think infuse was the word you were looking for
Great presentation, bad close-up video. Use a phone camera next time Pixel 6-Pro is perfect for this.
Gross word if you’re afraid of it, sure 😂. First time?
😂
Smother the meat in Jews, I think NOT! ;P
Drinking Game - Every time he says "penetrate" or "big boy", drink a shot of vodka. I'm completely wasted now.
How many shots?
Fine video, thank you. The music however -- ¡GHASTLY!
Instructions unclear, I'm now being tried for crimes against humanity for smothering all the Jews.
“Ugh… Penetrate is really kinda a gross word…” 😕
I feel so validated!
I thought it was funny and weird because it came out of nowhere. It drew me away from what you were doing to actually take a little time to think about it and chuckle. Peoples corks are interesting to me. On the flip side, I dig your passion for cooking. Your approach to this was awesome. Keep up the good work brothaman. 👍
@@Ndashkev1 Appreciate you watching and thanks for the encouragement!
So penetrate is gross and yet you have a family. Stop playing these 2020’s word games. Were not those people.
People that don't like certain words like penetrate and moist is another, need to grow up
informative but way too much "bad boy" and "fam" bro talk. irritating. chill out on the over use of slow mo. constructive critisism