Fill a large container with water that will properly fit your sous vide immersion machine and the roast without overcrowding. Set the temperature to your desired doneness (medium-rare is 131 degrees F to 134 degrees F) and let the water heat up before adding the roast.

Generously season all sides of your roast with salt, pepper, garlic, and onion powder. Vacuum seal your eye of round roast using the vacuum sealer and a vacuum seal bag and add it to the preheated water. Cook for 18-24 hours, adding water if needed.

After the sous-vide cooking is finished, remove from the sealed bag and pat dry with a paper towel. Make sure it's extremely dry because water will ruin your sear.

Preheat a cast iron skillet to medium-high heat (my stove goes 1-9, I go about an 8) with the high smoke point oil.

Once the oil is extremely hot, add the roast to the pan. Sear each side for only 15 seconds each. You can re-sear each side to the desired browning as long as you don't leave the side cooking for more than about 15-20 seconds each time so the inside doesn't cook through and turn gray.

Once your roast is seared, you can serve immediately because it doesn't need to rest! Slice the roast beef thinly against the grain (perpendicular to the lines showing across the meat) and serve hot with desired sides.

Keep the roast beef in an airtight container in the fridge for 3-4 days.