eye round meets sous vide

I mentioned my interest in using sous vide to beat a cut of eye round into submission. Eye round looks like filet mignon but is among the toughest cuts of beef out there. As I've mentioned previously, I've slow-cooked eye round before to make pulled beef, and it was delicious. But when you slow-cook meat, you're placing the meat directly into the liquid bath. When you use sous vide, the meat is kept separate from the liquid bath, and all you've got is the "wet heat" of the bath doing the cooking. I knew I couldn't be the first person to think of using a sous vide to cook eye-round steaks, so I did a YouTube search and immediately came up with several videos on the subject. Below is one:

I watched a few other videos on the subject, and the general consensus is that you need at least 24 hours to do this right. One site recommends a full 48 hours; I have no idea whether my Instant Pot's timer even goes that high. Another video says that, at 72 hours, the meat turns grainy and gross, so it seems that a 24-48-hour time span is ideal. The result won't be quite like a filet mignon, but it'll be plenty tender and pink all the same. I might try an experiment this weekend. (I'll also be curious to compare prices: filet mignon is a very expensive cut, but in the US, eye round is held in low regard, so it's a pretty cheap cut. Here in Korea, though...