Percent Daily Values are based on a 2,000 calorie diet. I got out my handy, dandy Electric Food Slicer, and sliced up the roast very thin. this link is to an external site that may or may not meet accessibility guidelines. The eye of round roast is a roast cut that is from the round, back part of the beef. 225,402 views . Info. Thanks for the fabulous method...I will never cook a roast any other way! This top sirloin roast … Chuck roast is the key to this pot roast recipe. Season the roast with salt and pepper and place in a roasting pan or baking dish. Nutrient information is not available for all ingredients. https://girlcarnivore.com/perfect-eye-of-round-roast-recipe Since this roast originates from the rump of the bovine, it tends to be extreme when cooked except if you set aside some effort to cook it gradually at low heat. Season roast … Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. But then, after a time, all of the liquid goes back into the meat – bringing the salt, herbs, and spices with it. Once bubbling, add the wine and cook to evaporate. If desired, trim off excess fat from roast beef. This was done to PERFECTION for us! While it rests, make a simple pan sauce from the dripping in the bottom of the pan, some red wine, beef stock, butter, flour, gravy seasoning, and salt and pepper as needed. Spoon the gravy over the slices of beef as you serve this delicious roast with Garlic Mashed Potatoes and Oven Roasted Brussels Sprouts with Bacon on the side. Eye of Round Roast. Weigh the eye of round roast on the kitchen scale. Put the seared eye of a round roast on a trivet. However, when cooked the right way, this cut of meat transforms into a delicious, juicy roast. The recipe isn't necessarily at fault - the meat reached the stated temperature and was a beautiful pink color, BUT this cut of meat is TOUGH. After the sous-vide … Then, I warmed the beef in the aus jus for a few minutes. Remove the roast from the bag and place on the rack. It is a lean and economical roast beef and is perfectly suited for roasting. Strain into a gravy boat. Because it's so lean, Eye of Round Roast … Mix the softened butter and flour to form a paste (called a beurre manié), then add to the sauce pan and cook the sauce over medium low for ten minutes. |. Cook for 18-24 hours, adding water if needed. Web chef, Kimberly Turner, from http://CookingWithKimberly.com shares with you How to Cook Eye of Round Roast of Beef! This eye of round roast recipe is juicy, tender and the perfect way to make this cut of beef. I probably used about a teaspoon of salt and about 1/2 teaspoon of each of the others. Pop them in the oven for a few miutes to toast. Required fields are marked *. This site uses Akismet to reduce spam. 2  Eye of round can be cooked with high-heat searing and slow roasting, braising, simmering or poaching. This hit it spot on! Sorry to disagree with almost everyone else who reviewed this recipe, but we will stick with a chuck roast or a standing rib roast. Line a small sheet tray with foil for easy cleanup and place a small rack over the foil. These three cuts of beef are inexpensive and very … The flavor combination was delicious. WHEN TIMER GOES OFF REMOVE FROM OVEN AND LET THE ROAST REST FOR 20 MIN. Finally, while the meat soaked, I make up some 'Weck rolls. YOUR GONNA LOVE THIS RECIPE I PROMISE YOU. Get one of our Trisha yearwood s eye of round roast recipe and prepare delicious and healthy treat for your family or friends. As an Amazon Associate I earn a small commission from qualifying purchases. https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=672 Carve into thin slices to serve. https://www.thespruceeats.com/eye-of-round-roast-recipes-3058673 Preheat your oven to 500 degrees F. Line a small sheet pan with foil (for easy cleanup), then center a rack in the middle of the pan. Brush on the remaining tablespoon of oil. I only had a 1.5 lb. Eye of round roast is roasted at 500 degrees F. This recipe takes a very tough piece of meat and makes it so tender and delicious. After resting, slice the roast against the grain from one end to the other and serve with the pan sauce. We had some unexpected delays, so I decided to just leave it in the oven rather than take it out after the 2.5 hours. I probably used about a teaspoon of salt and about 1/2 teaspoon of each of the others. I also make holes in the meat and insert sliced cloves of garlic, then season with salt and pepper. Try these three methods for cooking eye of round roast. per pound. These three cuts of beef are inexpensive and very flavorful – but they are basically ‘muscle’ meat and lack marblelization.  So – if they aren’t cooked properly – they can come out tough and chewy. Eye of Round Roast the size is up to you as we are working with internal temps – not lengths of time for cooking. The salt helps break down the tough sinews of the muscular meat (making it more tender), and the seasonings also add great flavor to the roast as it cooks. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. A lean, flavorful cut often used for roast beef at the deli. Let the meat rest Transfer the roast to … How to cook an eye of round roast in the oven - Roast beef can be terribly expensive, and it can flat out be out of reach if you're working on a budget. This post contains affiliate links. It may either be dry and overcooked or undercooked. Place in 500 degree oven and then immediately turn the heat down to 475 degrees. Congrats! I was unbelievably surprised! Tender Eye of Round Roast Recipe Ingredient. Roasted Eye Of Round roast has been referred to as “All-American roast beef.” I love it for it’s intense flavor and the fact that it’s more budget friendly than filet or prime rib but, perfectly suitable to be served at any special occasion. Any juice that collected after resting can be added to the pan sauce. Turn this flavorful (but tougher) cut of beef into a tender and juicy entrée. SLICE THIN AND ENJOY!! Do not open the door at all during this time! Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Prep Time: 45 minutes – 2 hours & Cook Time: 7 minutes roast per pound at 450°F Martha is part of the husband-wife team that creates A Family Feast. Eye of the Round is a cut of beef that comes from the hind end of the steer – along with bottom of the round, and top of the round cuts. Allrecipes is part of the Meredith Food Group. Meanwhile, while the beef is roasting, place the reserved marinade in a small saucepan and add the beef broth. This was the type of meat you start chewing and it just gets bigger and bigger in your mouth! Once the roast comes out of the oven, allow it to rest for 15-20 minutes before slicing so that the juices have a chance to redistribute back throughout the meat. It’s an extremely lean cut taken from the hindquarters of the cow, which gets a lot of exercise. Following the directions to a tee (except using my own rub for the meat) this eye of round came out perfectly! © 2021 A Family Feast®, All Rights Reserved. Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. (See our Notes at the bottom of the recipe card for an internal temperature guide to doneness.). Reduce the temperature to 475 degrees F (245 degrees C). Many butchers will also have it in the meat cabinet as a staple for most people’s roast beef needs. And, similar to our very popular Top of the Round recipe, we used the pre-salt method to prepare the roast. It was probably in another hour or so. This recipie is awesome. While still damp, grind coarse salt on the tops of the rolls. Slice fresh deli kaisers, place them face down on a cookie sheet, and brush with a small amount of water. Rare, remove at 115 degrees F and residual heat brings it to 120 degrees F. While the roast rested, I put fries in the oven and made up a package of Aus Jus mix, adding the small amount of juice and scrapings from the bottom of the roasting pan. And season if needed with salt and pepper and garlic into a delicious, juicy.! Collected after resting, slice the roast back in the meat cabinet as a staple for people. 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