How to Cook the Perfect Eye of Round Roast Recipe

Meta Title: Perfect Eye of Round Roast Recipe - Tender and Juicy

Meta Description: Discover the perfect eye of round roast recipe! Learn how to cook tender roast beef with simple ingredients. Tips for best results, high heat, and delicious roast beef dinner.

Introduction

Cooking the perfect eye of round roast can seem like a daunting task, but with the right approach, you can create a delicious, tender roast that will impress your family and friends. The eye of round roast is an economical cut of beef that, when cooked correctly, becomes tender and flavorful. In this guide, we will walk you through the steps to make the best eye of round roast using simple ingredients and straightforward techniques.

Table of Contents

| Sr# | Headings |

|----|-----------------------------|

| 1 | Introduction |

| 2 | Understanding the Eye of Round Roast |

| 3 | Ingredients You'll Need |

| 4 | Preparing Your Roast |

| 5 | Seasoning the Roast |

| 6 | Setting Up Your Roasting Pan|

| 7 | Cooking the Roast |

| 8 | Checking Internal Temperature |

| 9 | Letting the Roast Rest |

| 10 | Slicing and Serving |

| 11 | Making a Pan Sauce |

| 12 | Tips for the Perfect Roast |

| 13 | FAQs |

Understanding the Eye of Round Roast

The eye of round roast is a lean cut of beef taken from the round primal, located on the back leg of the cow. It's known for its economical price and versatility. While it isn't the most tender cut, proper cooking techniques can make it tender and delicious.

Why Choose Eye of Round?

• Economical: It's an affordable option for a beef roast.
• Versatile: Can be used in various beef recipes and leftovers are great for sandwiches.
• Flavorful: When cooked properly, it has a rich beefy flavor.

Ingredients You'll Need

To make the perfect eye of round roast, you'll need the following ingredients:

• 3-4 pound eye of round roast
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 2 cups beef broth
• 3 cloves garlic, minced (optional)
• 1 teaspoon dried rosemary (optional)

Preparing Your Roast

Before you start cooking, it's important to prepare your roast properly. This includes trimming any excess fat and bringing the meat to room temperature.

Steps:

1. Trim the Fat: Remove any excess fat from the roast using a sharp knife.
2. Room Temperature: Let the roast sit out for about an hour to reach room temperature. This ensures even cooking.

Seasoning the Roast

Seasoning is key to a flavorful roast. A simple mixture of kosher salt and black pepper can do wonders, but you can also add garlic and rosemary for extra flavor.

Steps:

1. Olive Oil: Rub the roast with olive oil to help the seasoning stick.
2. Salt and Pepper: Sprinkle kosher salt and black pepper evenly over the roast.
3. Additional Seasonings: Add minced garlic and rosemary if desired.

Setting Up Your Roasting Pan

A good roasting pan is essential for even cooking. Use a roasting pan with a wire rack to allow air circulation around the meat.

Steps:

1. Preheat Oven: Preheat your oven to 450 degrees F (232 degrees C).
2. Roasting Pan: Place a wire rack inside your roasting pan.
3. Beef Broth: Pour 2 cups of beef broth into the bottom of the pan to keep the roast moist and catch drippings for the pan sauce.

Cooking the Roast

Cooking the roast at high heat initially and then lowering the temperature helps to seal in the juices and cook the meat evenly.

Steps:

1. High Heat: Place the roast in the preheated oven and cook at 450 degrees F for 15 minutes.
2. Lower Heat: Reduce the oven temperature to 325 degrees F (163 degrees C) and continue cooking.
3. Cooking Time: Cook for about 15-20 minutes per pound, or until the internal temperature reaches 130 degrees F for medium-rare.

Checking Internal Temperature

Using a meat thermometer is the best way to ensure your roast is cooked perfectly.

Steps:

1. Insert Thermometer: Insert an instant-read thermometer into the thickest part of the roast.
2. Check Temperature: Aim for an internal temperature of 130 degrees F for medium-rare, or 140 degrees F for medium.

Letting the Roast Rest

Resting the roast allows the juices to redistribute, making the meat more tender and flavorful.

Steps:

1. Remove from Oven: Take the roast out of the oven once it reaches the desired internal temperature.
2. Cover with Foil: Tent the roast with aluminum foil and let it rest for 15-20 minutes.

Slicing and Serving

Slicing the roast correctly is crucial for tenderness. Always cut against the grain into thin slices.

Steps:

1. Cutting Board: Place the roast on a cutting board.
2. Thin Slices: Using a sharp knife, cut the roast into thin slices against the grain.

Making a Pan Sauce

A simple pan sauce made from the beef drippings adds a delicious touch to your roast.

Steps:

1. Drippings: Pour the drippings from the roasting pan into a saucepan.
2. Add Beef Broth: Add 1 cup of beef broth and a splash of red wine.
3. Simmer: Simmer the mixture over medium heat until it reduces by half.
4. Season: Season with salt and pepper to taste.

Tips for the Perfect Roast

• High Heat: Start with high heat to seal in the juices.
• Internal Temperature: Always use a meat thermometer for accuracy.
• Resting: Don't skip the resting period.
• Simple Ingredients: Use basic seasonings for a rich, beefy flavor.

FAQs

1. How do I know when my eye of round roast is done?

Use a meat thermometer to check the internal temperature. For medium-rare, it should be 130 degrees F.

2. Can I cook an eye of round roast in a slow cooker?

Yes, you can. Slow cooking is a great way to make this cut tender. Cook on low for 6-8 hours.

3. What should I do if my roast is too tough?

Make sure to cut against the grain into thin slices. Also, try marinating the roast before cooking for added tenderness.

4. How do I store leftover roast beef?

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the slices for up to 3 months.

5. What side dishes go well with roast beef?

Mashed potatoes, roasted vegetables, and a fresh salad are great options to serve with roast beef.

Conclusion

Cooking the perfect eye of round roast is all about understanding the cut of beef and using the right techniques. By following these steps, you can achieve a tender, juicy, and flavorful roast that will delight your family and friends. Remember, the key to a great roast is high heat, careful monitoring of internal temperature, and allowing the meat to rest before slicing. Happy cooking!

Jump to:

• Introduction
• Table of Contents
• Understanding the Eye of Round Roast
• Ingredients You'll Need
• Preparing Your Roast
• Seasoning the Roast
• Setting Up Your Roasting Pan
• Cooking the Roast
• Checking Internal Temperature
• Letting the Roast Rest
• Slicing and Serving
• Making a Pan Sauce
• Tips for the Perfect Roast
• FAQs
• Conclusion
• What Makes This Recipe Great
• How to Make Gloriously Tender Roast Beef
• How to Make Au Jus From Pan Drippings
• Tips for Making the Best Roast Beef Sandwiches
• Recipe Variations
• Suggested Side Dishes
• More Delicious Dinner Recipes
• 📋 Recipe

What Makes This Recipe Great

Tender Meat for Less Money. Eye of round roast tends to be a less expensive cut of meat that tastes truly luxurious. Eye of round roast shrinks about 20 percent when roasting or broiling. So ideally, 4 ounces of uncooked eye of round will yield about 3.2 ounces when cooked.

A 3 pound roast, as called for in this recipe, will make 8 servings with slightly more than 12 ounces of eye of round roast for leftovers. Quite simply, that's a lot of beef for your buck!

Easy to Prepare. This recipe takes just a few steps to put together, and then cooks hands-off in the oven for several hours. No tying beforehand or basting throughout needed for this eye of round roast.

Homemade Au Jus. Use the roast drippings and a handful of pantry staples to blend together a savory, delicious au jus to enjoy with your beef roast. It's perfect for serving on the side as a thin gravy or for dipping roast beef sandwiches.

Versatile. There are nearly unlimited side dishes that pair great with eye of round roast beef. Enjoy for dinner, hearty lunches, to make fun appetizers (like sliders!), and much more.

Perfect for Leftovers. Use leftover eye of round roast to make the best roast beef sandwiches, hot or cold. Reheat and serve with quick sides for easy weeknight dinners.

How to Make Gloriously Tender Roast Beef

• What is a Healthy Amount of Meat per Person? A good serving size per person is about 3 to 3.5 ounces per person. The eye of round roast will be your main course and you will also serve it with side dishes. You may even serve desserts or appetizers. The 3 to 3.5 ounces per person with the other dishes will be plenty. - The USDA MyPlate recommends no more than 5 to 6 ounces of meat per day per adult.
• Beef Grades - Use the USDA guidelines and select the best grade of beef for this recipe.
• Key Equipment - Oven Ready Meat Thermometer, roasting pan with rack, and patience. This eye of round roast beef recipe does take a long time to prepare, but I promise it is so worth the wait.
• Seasonings - Kosher salt, freshly ground black pepper, mushroom powder, and garlic powder. This simple blend brings out the most savory and wonderfully earthy flavors in the beef. Plus, you'll also need olive oil for rubbing the roast.
• How to Cook the Roast - First, pat the eye of round roast down with paper towels. Then rub with oil, and season generously. For perfectly medium-rare roast we recommend that you cook for 5 minutes per pound of beef. Then, the secret to the best roast beef is to shut off the heat, keep the door closed, and allow the eye of round to rest and cook for another 2 hours undisturbed. Remove the roast when the internal temperature reaches about 135 degrees F.
• Tips for Slicing - Use a slicing or carving knife or an electric carving knife to cut the eye of round roast beef into ¼ inch slices.
• Storage - Uncooked beef can be stored in the refrigerator up to 3 days and frozen for up to 4 months.
• Leftovers - Cooked beef can be stored in the refrigerator up to 5 days and frozen for up to 6 months. Make sure to save any au jus that is left.

How to Make Au Jus From Pan Drippings

After the eye of round roast has been removed from the oven and is resting, make an easy au jus with the pan drippings in 3 simple steps:

1. Melt butter in a medium sauté pan on the stovetop. Quickly whisk in flour to make a roux. Continue whisking in the beef broth, pan drippings, and Worcestershire sauce.
2. As you continue to stir, bring the heat up a bit so that the sauce comes to a boil. Reduce the heat back down to a simmer, and continue to stir until it's reached your desired consistency.
3. Taste and add salt and pepper if you like. Transfer to a gravy boat to serve along with slices of roast beef.

Tips for Making the Best Roast Beef Sandwiches

Split hoagie buns or sandwich buns and toast them under a broiler. Spread mustard or horseradish sauce on the buns. Layer with slices of roast beef and cheese. Pop under the broiler for a minute or two until the cheese melts. Top with onions, tomatoes, lettuce or pickles. Serve with heated leftover au jus, if desired.

Recipe Variations

Replace the Seasoning Blend with:

• Chili Seasoning: 1 tablespoon chili powder, 1 tablespoon kosher salt, 1 tablespoon packed brown sugar
• Italian Seasoning: 1 tablespoon dried basil, 1 tablespoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon garlic powder, red chili flakes to taste.
• Smoky Sweet: 1 tablespoon smoked paprika, 1 tablespoon kosher salt, 1 teaspoon packed brown sugar, 1 teaspoon freshly ground black pepper
• Herbs de Provence: 1-½ tablespoons Herbs de Provence, 1 tablespoon kosher salt, 2 teaspoons freshly ground black pepper
• Garlic Chili Pepper: 1 tablespoon kosher salt, 2 teaspoons minced garlic, 2 teaspoons paprika, 1 teaspoon onion powder
• Homemade Montreal Steak Seasoning
  
  

Suggested Side Dishes

• Sweet and Crispy Roasted Carrots and Potatoes
• Instant Pot Broccoli
• Easy Sautéed Green Beans with Brown Butter and Almonds
• Perfectly Crispy and Tender Roasted Baby Potatoes 

A robust red meat dish like this goes great with a deep, full-bodied red wine. I recommend pairing with a pinot noir or merlot.

More Delicious Dinner Recipes

• Crispy, Moist Air Fryer Chicken Legs
• Amazing Herb Rubbed Top Round Roast
• Delicious Lean and Tender Rump Roast
• Roasted Chicken Thighs (Family Friendly)

📋 Recipe