Sous Vide Eye of Round

Step 1
Mix together salt, garlic granules, onion powder, and pepper in a small bowl.

Step 2
Trim and discard any fat from roast. Rub the roast with enough Worcestershire sauce to coat. Rub seasoning mixture over the entire surface of the roast.

Step 3
Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.

Step 4
When the time is up, remove roast from the bag and pat completely dry with paper towels.

Step 5
Heat 2 tablespoons avocado oil in a large skillet over high heat until it shimmers. Add roast and sear until evenly browned, 2 to 3 minutes per side, adding more avocado oil if necessary.

Step 6
Move the roast to a serving dish and serve.