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Trim fat from 2-3 lb eye of round beef.
Mix all seasonings and apply dry rub to all sides of the beef, including the ends.
Vacuum seal the beef or use the air displacement method with a thick zipper bag.
Submerge the sealed beef in a sous vide machine. Ensure the water is at the correct temperature before submerging.
For medium-rare, set the water to 132°F for 10-12 hours (12 hours for 3 lbs).
For medium, set the water to 138°F for 10-12 hours.
When the cooking time is up, let the beef rest for 1-2 hours before chilling it in the fridge overnight.
Slice the roast beef with a knife or meat slicer.