A PERFECT EYE OF ROUND ROAST BEEF
Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I'm in the mood for. While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. This works for any size roast and couldn't be easier.
Provided by JackieOhNo
Categories < 4 Hours
Time 2h35m
Yield 1 beef roast
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
- Place meat in roasting pan in preheated oven.
- Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).
HOW TO COOK EYE OF ROUND ROAST BEEF
Eye of round, a simple boneless beef roast, is what's called a "whole muscle" cut of beef. It's one of the best cuts for sandwiches with gravy or for making Beef Wellington....and leftovers, too. Whether you're cooking eye of round with a slow cooker, InstaPot (Instant Pot), or your oven, this roast is delicious.
Provided by Alli
Categories Main Course
Time 1h10m
Number Of Ingredients 10
Steps:
- Slather the roast with the olive oil on all sides, then season the roast with the salt, garlic, and black pepper. Place the roast into a large freezer bag; seal the bag and place it into a bowl in the fridge.
- 1-2 hours before you want to cook the eye of round roast, remove it from the plastic bag and let it rest on the counter, uncovered. This will let the roast rest and also removes the chill from the meat so it can cook much move evenly.
- Preheat the oven to 450 degrees F. Place the prepared roast into a greased 12-inch cast iron skillet or roasting pan, then into the oven on the center rack. Roast the meat, uncovered, for 20-25 minutes or until very nicely browned all over the top and bottom.
- Reduce the oven temperature to 325 degrees F.; continue to cook the roast, uncovered, for 45-60 minutes, just until it reaches 125 degrees F. at the center of the roast. Begin testing the internal temperature of the roast at about the 40 minute mark to be sure you don't overcook the roast - this is very important.
- When the roast reaches the internal temperature of 120-125 degrees F. at the center, remove it from the oven, placing it onto a large cutting board. Cover the roast well with foil; let the roast rest for 20-30 minutes.
- While the roast rests, make the pan sauce. Over medium heat, add the wine to the drippings in the skillet or roasting pan; use a whisk to remove any of the attached bits of fond that are stuck to the bottom of the skillet. Continue whisking until the wine is nearly evaporated, then stir in the broth and heat until simmering.
- In a small bowl, combine the butter with the flour to form a paste, then add to the simmering broth, cooking over medium low for 8-10 minutes or until nicely thickened; season the sauce to taste with salt and pepper.
- Using a sharp carving knife, cut the roast into slices, across the grain. Place the slices onto plates; drizzle with the pan sauce, as desired.
Nutrition Facts : Calories 254 kcal, Carbohydrate 2 g, Protein 33 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 102 mg, Sodium 459 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TENDER EYE OF ROUND ROAST
Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
- On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
- Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
- When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
- Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.
Nutrition Facts : Calories 685.2 calories, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g
BEEF OF EYE-ROUND ROAST
This type of roast can be gotten from the butcher in the meat department at the supermarket. This recipe can also be used on other types of beef roasts. It is DELICIOUS!
Provided by Alan Leonetti
Categories Roast Beef
Time 1h45m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Thoroughly rinse the roast and pat dry with paper towel.
- Salt and pepper the roast on all sides for searing.
- Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
- Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
- If you do not get 1/2 cup of fat rendered, that is okay.
- Set a wire rack in another roasting pan, and then set the roast onto the rack.
- Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
- Brush roast with Dijon mustard.
- Smear 1 tablespoon of minced garlic from jar onto top of roast.
- Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
- Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
- If you desire it to be medium-rare, remove from oven when it is rare.
- If you desire it to be medium, remove from oven when it is medium-rare.
- After removing from oven, tent with aluminum foil.
- Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
- Set the roast onto a cutting board and carve.
- Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.
Nutrition Facts : Calories 532.4, Fat 12.8, SaturatedFat 4, Cholesterol 201.4, Sodium 7656.4, Carbohydrate 14.9, Fiber 2.2, Sugar 0.4, Protein 80
500° EYE-OF-ROUND ROAST
Steps:
- Preheat oven to 500°F.
- Season roast as desired; place on rack in shallow roasting pan. Do not add water or cover.
- Place roast in the preheated oven and lower temperature to 475°F. Roast at 475°F for 7 minutes per pound.
- Turn oven off and let roast sit in oven 2 ½ hours. DO NOT OPEN OVEN DOOR DURING THIS TIME PERIOD.
- Remove roast and slice thinly.
Nutrition Facts : Calories Calories 280
HIGH TEMPERATURE EYE-OF-ROUND ROAST
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. Feel free to improvise with the seasonings and use garlic salt in place of regular salt. The easiest roast you'll ever cook!
Provided by Lyn N Barbour
Categories 100+ Everyday Cooking Recipes
Time 3h5m
Yield 6
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
- Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. 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). Carve into thin slices to serve.
Nutrition Facts : Calories 227.1 calories, Cholesterol 71.4 mg, Fat 12.6 g, Protein 26.6 g, SaturatedFat 4.9 g, Sodium 58.5 mg
AMAZING EYE OF ROUND ROAST
Our tender Eye of Round Roast recipe is a budget-friendly solution to the holidays, complete with sweet potatoes, tomatoes, and corn!
Provided by Isabel Laessig
Categories Main Course
Time 1h40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Brush eye of round roast with olive oil on all sides, then season with sweet and salty beef rub, but don't use all of it! Save some seasoning to season your veggies.
- Slice 4 large sweet potatoes and arrange the slices on a baking dish or sheet. Brush with olive oil.
- Place the roast at the center of the sweet potatoes. Roast for 20 minutes at 425°F.
- Meanwhile, combine corn and tomatoes in a baking pan and add the remaining seasoning as well as 1 Tbsp. olive oil. Mix well and add to the oven after the initial 20 minutes is up. Lower the oven temperature to 325°F.
- Roast for 50 more minutes. Remove from oven when done and tent the roast with foil. Let rest for 15 minutes before you carve it and slice against the grain. Serve, and enjoy!
Nutrition Facts : Calories 631 kcal, Carbohydrate 77 g, Protein 44 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 929 mg, Fiber 10 g, Sugar 39 g, ServingSize 1 serving
EASY BALSAMIC BRAISED EYE OF ROUND STEAK
This simple beef eye of round recipe uses braising method to tenderize lean and tough meat, simmering with onions in a flavorful honey balsamic sauce. It's one of our favorite way to cook round steak.
Provided by Izzy
Categories Dinner
Number Of Ingredients 14
Steps:
- Place a large pan or Dutch oven over medium heat. Add 1 tablespoon of oil and the minced garlic. Cook for 1 minute or until fragrant.
- Add sliced onions and sauté for about 5 minutes until soft and slightly browned. Transfer to a plate.
- Season the steak with dried thyme, salt, and pepper. Then dust lightly with flour.
- Turn your pan to medium-high, add another 1 tablespoon of oil. Once hot, add steaks and sear for 1-2 minutes per side until nicely browned.
- Pour in balsamic vinegar and beef broth, together with the sautéed onion.
- Add honey, onion powder, paprika and ginger powder.
- Cook for 2-3 minutes or until it comes to a boil. Reduce the heat to low and cover with a tight-fitting lid.
- Simmer for 2-2.5 hours or until the meat is fork-tender. Make sure to check periodically through and replenish the liquid.
- Serve immediately and drizzle the sauce on top.
BAKED EYE OF ROUND ROAST
This Baked Eye of Round Roast is the easiest way to make delicious roast beef in your oven! Slice your roast beef and serve with a flavorful gravy made from the drippings.
Provided by Madeline Tague
Categories Main Course Main Dish
Time 2h30m
Number Of Ingredients 9
Steps:
- Remove the eye of round roast from the refrigerator about 30 minutes prior to preparing it and allow it to come to room temperature.
- Preheat oven to 250°F and pat the roast dry with a paper towel. Cut the yellow onion into a large dice.
- Combine the garlic powder, pepper, salt, rosemary and thyme in a small bowl. Rub the roast on all sides with the dry rub.
- Heat oil in a large cast iron skillet over medium heat. When the oil is hot add the seasoned roast to the pan and sear on all sides - about 2 minutes each side. Turn off heat and remove the seared roast from the pan.
- Add the onion to the bottom of the skillet in an even layer to create a natural roasting rack. Place the seared roast on the onions and pour broth into the pan.
- Place the roast in the oven to bake at 250°F until the internal temperature reaches 125°F - the cook time will depend on the exact size of the roast so start checking the temperature at regular intervals using an electronic thermometer starting at 1 hour of cooking. It will take on average about 2 hours for a 3 pound eye of round roast to reach an internal temperature of 125°F
- Remove the roast from the oven and transfer to a cutting board to rest for 15 minutes. Slice into thin slices against the grain. Strain the juice from the cast iron skillet and serve with the thinly sliced beef.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 304 kcal, Carbohydrate 3 g, Protein 44 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 117 mg, Sodium 2580 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TENDER EYE OF ROUND ROAST BEEF WITH GRAVY
A flavorful seasoning mix and special cooking technique create this perfectly Tender Eye of Round Roast Beef with Gravy. This meal is special enough for a holiday but economical enough to serve any day of the week!
Provided by Valerie Brunmeier
Categories Main Course
Time 2h13m
Number Of Ingredients 15
Steps:
- Remove your roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.
- Meanwhile, preheat your oven to 500 degrees F.
- Combine all the Roast Beef Seasoning Mix ingredients in a small bowl.
- Pat your roast with paper towels to dry the surface and then drizzle with olive oil and use your hands to rub the olive oil, coating all sides of the roast.
- Sprinkle all sides, including the ends, with the seasoning mix. Place your roast on a rack in a roasting pan with the fat cap side facing up.
- Transfer to the preheated oven and roast for 15 minutes until nicely browned. Reduce oven temperature to 300 degrees F and continue to roast for another 40 to 50 minutes or until internal temperature reads 130 and no more than 135 degrees F. (medium rare). Begin checking temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side. Watch it closely because the temperature can rise quickly towards the end of the cooking time. I don't recommend cooking this roast beyond 135 degrees for the most tender, delicious result.
- Remove from the oven and loosely tent a piece of foil over the meat while still on the rack in the roasting pan. Allow to rest for 15 to 20 minutes.
- Transfer the roast to a cutting board and set the roasting pan aside (you will need the pan and drippings to make the gravy later). Use a sharp knife to slice it against the grain about ¼-inch thick slices. Transfer the sliced beef to a serving platter and cover with foil to keep warm. Pour all of the juices that have accumulated on the cutting board into the roasting pan with the drippings.
Nutrition Facts : ServingSize 8 ounces, Calories 424 kcal, Carbohydrate 4 g, Protein 52 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 151 mg, Sodium 696 mg, Fiber 1 g, Sugar 1 g
More about "beef eye round recipe oven"
EYE OF ROUND ROAST BEEF - NO SPOON NECESSARY
From nospoonnecessary.com
- Bring beef to room temperature: Remove the beef from the refrigerator at least 1 ½ and up to 2 hours before cooking to bring to room temperature. (Don’t skip this step – it’s the key to tender, evenly cooked beef). IMMEDIATELY go to step 2 and SALT BEEF according to the instructions below.)
- Salt beef: Sprinkle ¾ teaspoon kosher salt all over the top of the beef and use your hands to rub the salt into the beef. Flip the beef over and repeat the process of sprinkling with ¾ teaspoon of salt and massaging salt into beef. Set beef aside and let come to room temperature as indicated above.
- Make compound butter: In a medium mixing bowl, combine the butter, minced garlic, chopped rosemary, chopped thyme, 1 teaspoon of kosher salt and 1 teaspoon of cracked black pepper. Use a fork and mix until fully combined. Set aside.
EYE OF ROUND ROAST RECIPE | REYNOLDS BRANDS
From reynoldsbrands.com
- Combine the oil, salt, pepper, thyme and garlic into a paste, then add and rub all over the roast meat. Set aside at room temperature for a time of 1 hour. 40 minutes into the hour, pre-heat the oven to 500 degrees F.
- On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the meat on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
- Remove from the oven. Fold up the foil so it wraps the roast then return to the oven. Reduce the oven temperature to 170 degrees F and roast for a time of one hour. After an hour, check the internal oven temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
BEEF EYE OF THE ROUND ROAST RECIPE - MEATHACKER
From alderspring.com
- Mix together the salt and pepper and set aside. Rub the 3 T olive oil over the roast, then rub on the salt and pepper. Preheat the oven to 400 degrees F.
- CRUST OPTION 1: Place the eye of round roast on a grill heated to very high heat. Grill the roast for about 5-7 minutes per side, until lightly browned on the outside (don’t worry, it’ll brown more in the oven). Be careful not to grill too long, however, or it will cook too much on the part of the roast near to the surface.
- Remove from heat and place in an oiled cast iron pan or baking sheet in the preheated oven. Optional: add chopped potatoes, Brussel sprouts, and onions to pan for a full meal. Cook for about 10 minutes per pound (a 6 pound roast would cook for around an hour) or until a thermometer inserted in the center reads about 127 for rare, 130-135 for medium rare, and 140 for well done. Remove from the oven and rest, covered, for 15 minutes before serving.
NEVER-FAIL EYE OF ROUND ROAST - CRUMB: A FOOD BLOG
From crumbblog.com
- Preheat the oven to 500F. Once the oven comes up to temp, wait at least 15 minutes to make sure it gets good and hot before you move to the next step.
- While the oven is heating up, pat the roast dry, and place on a rack in a small roasting pan. In a small bowl, mix the butter, dry mustard, salt and pepper into a paste. Rub the butter paste all over the roast, covering evenly.
- Place the roast in the very hot oven, and immediately reduce the temperature to 475F. Roast for 21 minutes (or 7 minutes per pound of beef), then turn the oven off and leave the roast in the hot oven for another 2 1/2 hours. If you are using a gas oven or your oven does not hold heat very well, drop the temperature to 150F or as low as your oven allows you to go. (Do not open the oven door. I repeat, whatever you do, do not open the oven door!)
EYE OF THE ROUND ROAST - A FAMILY FEAST®
From afamilyfeast.com
- Cut cross hatch marks across the fat cap of the beef. If your roast does not have a fat cap, omit this step.
- In a mortar with a pestle, place salt, pepper and garlic and mash to a paste. This can also be done on a cutting board pressing the edge of a knife blade across the garlic. The salt helps to mash it.
- Mix in the thyme, mustard and one tablespoon of the oil and again, mash to a paste then smear all of the roast.
HOW TO COOK EYE OF ROUND ROAST IN CONVECTION OVEN? BEST WAY!
From richardpantry.com
- Preprocessing The Beef. For the quality, soft and delicious dish, preparing is very important. It would be best to place the sharp knife perpendicular to the line along the grain and cut.
- Season The Eye Round Beef. Depending on the cooking method, each chef will have his way of marinating the beef. It would be best if you used a damp washcloth or paper towels to dry the meat before marinating it with dry ingredients.
- Cook The Beef. To get the best eye round roast beef, you first need to fry it quickly. This step will cause all the fat in the beef to melt and seep into each fiber, not thickening on the surface.
BALSAMIC BRAISED EYE OF ROUND STEAK - TIPBUZZ
From tipbuzz.com
- Place a large pan or Dutch oven over medium heat. Add 1 tablespoon of oil and the minced garlic. Cook for 1 minute or until fragrant.
- Add sliced onions and sauté for about 5 minutes until soft and slightly browned. Transfer to a plate and set aside.
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