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[KeithG]

I am planning on cooking a eye of round to slice for sandwiches sous vide. I am thinking of cooking at 132F for a nice medium to slice for cold sandwiches.

Any thoughts on how long to cook? It only weighs 2-1/2 to 3#. I was thinking 36 hours. Too long? I don’t want mush, just tender beef.

Thanks

[bregent]

I do these for 24 hours at 132.  They really make fantastic roast beef sandwiches and you can't beat the price.

[KeithG]

Thanks, will follow your advice.

[Bentley]

This was before I had a SV machine.  My crock pot on Warm held 140°, so that is what I did.  These Rounds were between 5.5 and 7 pounds.

Took about 4 1/2 hours for the 3 to get to 110°.  Pulled the SV after 20 hours. I pulled them there and then seared them for 20 minutes on 3 sides at 650°, they ended up at just shy of 125°.  Fridge tonight, they will be sliced Weds morning.  To me the sous vide is the best for texture, and when we do the cook of roast beef for the March 23rd dinner, I believe I will do all of them that way!  What I will do differently is I will sous vide till 100°, smoke for a couple of hours till 130° IT, then sear finish!

1st photo is SV, 2nd is 3 Eyes after the smoked, 3rd is seared smoked Eye and 4th is all 4 finished, SV on far left.

[okie smokie]

So who eats all that food you cook Bentley? You must have a freezer full of cooked stuff.   

[Kristin Meredith]

I think those were for one of the FD dinners we were cooking.

[Bentley]

Yes, those were all used for Brandy Station VFD functions.

[Ralphie]

What would you say is the ideal cut of beef for making roast beef sandwiches?  The pics above look great so I’d like to try eye of round.  I’d also like to give making Chicago style Italian beef a try.

[Bar-B-Lew]

I like using a rib roast

[Bentley]

Ideal, I agree Rib Roast, very expensive for a working man like me.  Not quite as bad on wallet, Sirloin. Great flavor, not so tender, but you are slicing so who cares.  Economical, any round, not as much flavor, but that can be remedied as you say with a good Italian Beef sandwich!

What would you say is the ideal cut of beef for making roast beef sandwiches?

[KeithG]

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Thanks to bregent for the info this turned out perfect. Seasoned with salt, pepper and granulated garlic, vac sealed, sous vide at 132 for 24 hours. Sliced up the beef, put it on a flour tortilla, some provolone and some homemade horseradish sauce. Put it in the panini press long enough to get the cheese melted. Awesome lunch.