Eye of Round Roast Recipe, How to Cook Perfect Tender Beef

This is your foolproof recipe for a tender, juicy eye of round roast beef that’s perfect for special occasions or your Sunday dinner table. It’s the best way to prepare an economical cut of beef, the eye of round roast, ensuring it’s bursting with great flavor and as tender as can be.

To start, we’ll prepare the beef roast with a simple yet flavorful rub featuring ingredients like kosher salt, black pepper, and garlic powder. But that’s not all; we’ll also explore the best practices for achieving the ideal internal temperature. Using an instant-read thermometer, we’ll ensure your roast reaches that perfect medium-rare or medium doneness.

Whether you’re using a Dutch oven, a slow cooker, or even an Instant Pot, we’ve got you covered with step-by-step instructions for cooking this delicious roast beef. We’ll discuss searing for a beautiful crust, and then we’ll take you through the slow roasting process at a low temperature to transform this economical cut into a tender, juicy masterpiece.

For those seeking a little extra flair:

We’ve got optional ingredients like Worcestershire sauce to elevate your au jus. And once your roast has rested on a wire rack, you’ll learn the art of slicing it into thin, succulent slices, perfect for serving at your next dinner gathering.

So, whether it’s your first time cooking a beef eye of round roast or you’re a seasoned pro, this recipe card will guide you through every step, ensuring the best results every time. From the grocery store to your cutting board, we’ve got you covered. Plus, we’ll share tips for storing leftovers in an airtight container, so you can enjoy the delicious roast beef in sandwiches or alongside sweet potatoes and green beans the next day.

Join me as we turn an economical cut of meat into a tender roast beef masterpiece, perfect for any occasion. And remember, the best roast is just a few simple ingredients and a little bit of care away. Stay tuned to our YouTube channel for more excellent beef recipes and discover the art of creating the perfect eye of round roast. 

Where does eye of the round roast come from?

The eye of round roast comes from a specific cut of beef known as the “eye of round.” This cut is taken from the hindquarters of the cow, which is the back end of the animal. More precisely, it is located in the round primal cut, which is the rear leg area of the beef carcass.

The “eye” in the name refers to a lean, elongated, and cylindrical muscle that is relatively low in fat content. This muscle is situated within the larger round primal and is surrounded by other muscles like the top round and bottom round. Because the eye of round is quite lean and doesn’t have much marbling (intramuscular fat), it is considered a less tender cut compared to some other beef cuts like the ribeye or tenderloin.

Due to its leanness, the eye of round roast is often used in recipes that involve slow cooking or braising to help break down the connective tissues and make it more tender. It’s also frequently sliced thinly for roast beef sandwiches.

In summary, the eye of round roast is derived from the hindquarters of the cow, specifically from the eye of round muscle in the round primal cut. Its leanness makes it an economical choice, but proper cooking and slicing techniques are essential to achieve tenderness and flavor.

Tender eye of round roast that’s oven-roasted to perfection

Ingredients

• 1 eye of round roast (approximately 3-4 pounds)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup beef broth
• 1/2 cup red wine (optional)
• 1 onion, thinly sliced

Instructions

Preheat the Oven

Preheat your oven temperature to 325°F (163°C).

Prepare the Roast

Start by trimming any excess fat from the eye of round roast. This cut is quite lean, but removing any visible fat will help it cook evenly. Pat the roast dry with paper towels.

Season the Roast

In a small bowl, combine the minced garlic, dried rosemary, dried thyme, dried oregano, salt, and black pepper. Rub this seasoning mixture evenly all over the roast. Make sure to coat it thoroughly for maximum flavor.

Sear Eye of Round Roast

 While searing is optional, it can add extra flavor and texture to the roast. In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Once hot, add the roast and sear it on all sides until it’s nicely browned. This should take about 3-4 minutes per side. If you don’t have an oven-safe skillet, you can sear the roast in a separate pan and then transfer it to a roasting pan.

Add Onions and Liquid

Scatter the thinly sliced onions around the roast in the roasting pan. If you’d like, pour in the red wine and beef broth around the roast. The liquid will add flavor and moisture to the roast as it cooks. If you prefer not to use wine, you can use all beef broth or even just water.

Roast in the Oven

Cover the roasting pan with foil or a lid and place it in the preheated oven. Roast the eye of round for about 20-25 minutes per pound. So, for a 3 pound roast, this will be roughly 60 minutes. Use an instant read thermometer, or meat thermometer to check the internal temperature. For medium-rare, aim for 135°F (57°C), for medium, aim for 145°F (63°C). Keep in mind that the temperature will rise a bit as the roast rests.

Rest & Carve Roast Eye of Round Roast

Once the roast reaches your desired level of doneness, remove it from the oven and tent it loosely with foil. Let it rest for about 15-20 minutes. This allows the juices to redistribute, ensuring a juicy and tender roast.

Slice & Serve Eye of Round Roast

After resting, slice the roast thinly against the grain. This will help keep the meat tender. Serve it with the onions and any juices from the pan as a delicious au jus.

Tips for the Perfect Eye of Round Roast

Start at Room Temperature: Before cooking, allow your beef roast to come to room temperature. This ensures even cooking and a juicier end result.

Season Liberally: Don’t skimp on the seasoning. A generous rub of kosher salt, black pepper, and garlic powder will enhance the flavor of your roast.

Use a Meat Thermometer: To achieve the ideal internal temperature, invest in an instant-read meat thermometer. It’s the best way to ensure your roast is cooked to perfection, whether you prefer medium-rare or medium doneness.

Sear for Flavor: If you have the time, searing your roast on medium-high heat with a bit of olive oil in a Dutch oven or skillet can add a flavorful crust.

Low and Slow Cooking

For a tender eye of round roast beef, slow cooking at a low temperature (325°F or 163°C) is key. It helps break down connective tissue and results in a juicy roast.

Rest the Roast: After cooking, let your roast rest on a wire rack covered with aluminum foil. This allows the juices to redistribute and ensures a tender roast.

Optional Red Wine: Adding red wine to the pan for a rich au jus is a great idea for special occasions. It infuses the roast with extra flavor.

Consider a Slow Cooker or Instant Pot: If you’re short on time, a slow cooker or Instant Pot can be a convenient alternative. Follow the manufacturer’s guidelines for cooking times and temperatures.

Store Leftovers Properly

Leftovers can be just as delicious the next day. Store them in an airtight container and refrigerate. They’re perfect for sandwiches or reheating alongside sweet potatoes and green beans.

Experiment with Different Cuts: While this recipe focuses on eye of round roast, don’t hesitate to try other cuts like chuck roast, beef tenderloin, or rump roast for different textures and flavors.

Explore Our Recipe Card: For detailed instructions, refer to our recipe card for a foolproof guide to cooking the perfect eye of round roast.

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Get Creative: Feel free to customize your roast with additional seasonings or herbs for even more flavor.

YouTube Inspiration: If you’re new to cooking roasts, consider watching cooking tutorials on YouTube channels for visual guidance and cooking tips.

Remember, achieving a tender and flavorful roast is all about attention to detail and using the right techniques. Enjoy your delicious roast beef, whether it’s for a Sunday dinner or a special occasion!

Eye of Round Roast Recipe Card

Eye of Round Roast Cooking Time

The cooking time for an eye of round roast can vary depending on the size of the roast, your desired level of doneness, and the cooking method you choose. Here’s a general guideline for cooking times, but always use a meat thermometer to check for doneness as it’s the most accurate way to ensure your roast is cooked to your liking:

Oven-Roasting Method

1. Preheat your oven to 325°F (163°C).
2. Searing (Optional): If you choose to sear the roast for extra flavor, do so in a hot skillet or Dutch oven for about 3-4 minutes per side before transferring it to the oven.
3. Roasting Time: The general rule of thumb is to roast the eye of round at approximately 20-25 minutes per pound (450-550 grams) of meat. Here are some approximate cooking times for different levels of doneness (keep in mind that these are estimates and may vary):
   • Medium-Rare: Roast until the internal temperature reaches 135°F (57°C), which will take around 20-25 minutes per pound.
   • Medium: Roast until the internal temperature reaches 145°F (63°C), which will take a bit longer, about 25-30 minutes per pound.
4. Use a Meat Thermometer: To ensure your roast is cooked to your desired level of doneness, insert a meat thermometer into the thickest part of the roast. Remember that the temperature will continue to rise a few degrees as the meat rests.
5. Resting Time: After removing the roast from the oven, tent it loosely with foil and let it rest for about 15-20 minutes. During this resting period, the internal temperature will continue to rise slightly, and the juices will redistribute, resulting in a juicier roast.
6. Slicing: After resting, slice the roast thinly against the grain for maximum tenderness.

Slow Cooker or Crock Pot Method

If you’re using a slow cooker or crock pot, the cooking time will be longer due to the low and slow cooking method. Cook the eye of round roast on the low setting for approximately 6-8 hours, depending on the size of the roast. Check the internal temperature with a meat thermometer to ensure it reaches your desired level of doneness.

Instant Pot or Pressure Cooker Method

When using an Instant Pot or pressure cooker, the cooking time will be significantly shorter. Cook the roast on the pressure cooker’s “meat” setting for approximately 20-25 minutes per pound for medium-rare or 25-30 minutes per pound for medium doneness. Again, use a meat thermometer to verify the internal temperature.

Remember that these are approximate guidelines, and the exact cooking time can vary depending on factors like the size and shape of the roast and the accuracy of your oven or cooking appliance. Always use a meat thermometer to determine doneness, and adjust the cooking time accordingly to achieve your preferred level of roast beef doneness.

How to Slice Eye of the Round Roast

Slicing eye of round roast properly is crucial to ensure tenderness and flavor. Here’s a step-by-step guide on how to slice eye of round roast:

Tools You’ll Need:

• Sharp Carving Knife: A sharp knife is essential for clean and precise slices.
• Cutting Board: Choose a sturdy and stable cutting board.
• Fork: A fork can help steady the roast while you slice.

Instructions

1. Let It Rest: After you’ve cooked your eye of round roast, it’s crucial to let it rest for about 15-20 minutes before slicing. This allows the juices to redistribute, ensuring that the roast remains juicy and tender.
2. Position the Roast: Place the roast on your cutting board with the fat side (if there is any) facing up. This will make it easier to cut.
3. Locate the Grain: Examine the roast to determine the direction of the grain or muscle fibers. These fibers run parallel to each other through the meat. Slicing against the grain is essential for a tender bite, as it shortens the muscle fibers.
4. Slice Thinly: Using your carving knife, start slicing the roast perpendicular to the direction of the grain. Aim for thin slices, about 1/8 to 1/4 inch thick. Thin slices are more tender and easier to chew.
5. Use a Sawing Motion: To make clean cuts, use a gentle sawing motion with your knife rather than pressing down forcefully. This prevents the meat from tearing.
6. Continue Slicing: Work your way across the entire roast, maintaining the same direction and thickness for your slices. If you encounter any connective tissue or fat, trim it away as you go.
7. Serve Promptly: Arrange the sliced beef on a serving platter or individual plates. It’s best to serve eye of round roast immediately while it’s still warm.
8. Optional: Au Jus or Gravy: If you have prepared a flavorful au jus or gravy, consider serving it alongside the sliced roast. This adds extra moisture and flavor to each bite.

Remember that practice makes perfect when it comes to slicing roast beef. The more you do it, the better you’ll become at achieving consistently thin and tender slices. Slicing against the grain and using a sharp knife are key to ensuring your eye of round roast is as enjoyable as possible.

How to serve Eye of Round Roast

Serving eye of round roast can be a delightful experience, and it often involves presenting the roast alongside complementary side dishes and condiments. Here’s how to serve eye of round roast:

1. Carving: Begin by carving the roast into thin slices, as mentioned in the previous response. Make sure to slice against the grain for maximum tenderness.

2. Serving Platter: Arrange the sliced eye of round roast neatly on a large serving platter. You can fan out the slices in an attractive pattern for visual appeal.

3. Au Jus or Gravy: If you prepared a flavorful au jus or gravy during the cooking process, serve it in a separate gravy boat or small pitcher. Guests can drizzle this over their slices of roast for added moisture and flavor.

Side Dishes That Go With Eye of Round Roast

Complement the roast with a variety of side dishes. Here are some popular options:

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing with roast beef.
• Roasted Vegetables: Roasted carrots, asparagus, or Brussels sprouts are delicious and provide a nice contrast to the meat.
• Green Beans: Steamed or sautéed green beans with a bit of butter and seasoning work well.
• Yorkshire Pudding: A traditional British side that complements roast beef beautifully.
• Horseradish Sauce: Many people enjoy a dollop of horseradish sauce alongside their roast for a kick of flavor.
• Salad: A fresh green salad with a light vinaigrette can balance the richness of the roast.

Bread or Rolls: Offering some freshly baked bread or rolls can complete the meal and provide a convenient way for guests to make sandwiches with leftover roast.

Condiments: Set out condiments such as Dijon mustard, creamy horseradish sauce, and a selection of salt and pepper on the table for guests to customize their plates.

Garnish: Add a touch of freshness and color to the platter with some fresh herbs like parsley or rosemary.

Plates and Cutlery: Ensure that you have enough dinner plates and utensils for your guests. Steak knives can be particularly useful for cutting through the roast.

Enjoy the Meal: Invite your guests to help themselves to the roast and sides. Encourage them to savor the flavors and create their own combinations of meat, sides, and condiments.

Remember that serving eye of round roast is a flexible affair, and you can tailor it to your preferences and the occasion. Whether it’s a casual family dinner or a formal gathering, the key is to create a balanced and enjoyable dining experience for everyone at the table.

 

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