Eye Round Roast Recipes

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HIGH TEMPERATURE EYE-OF-ROUND ROAST



High Temperature Eye-of-Round Roast image

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

1 (3 pound) beef eye of round roast
salt and pepper to taste

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

BEEF OF EYE-ROUND ROAST



Beef of Eye-Round Roast image

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

3 -5 lbs beef eye round
1 1/2 cups water
1/2 cup red wine
3 bay leaves
4 tablespoons au jus mix
4 tablespoons au jus mix (for sauce)
3 tablespoons Dijon mustard
1 tablespoon minced garlic (from jar)
2 teaspoons minced onions or 2 teaspoons onion powder
2 teaspoons dried basil
1 tablespoon dried rosemary (crushed)
2 teaspoons dried tarragon
1 tablespoon salt
2 tablespoons salt (for searing)
2 teaspoons ground black pepper
2 tablespoons black pepper (for searing)
100% extra virgin olive oil (for searing)

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

A PERFECT EYE OF ROUND ROAST BEEF



A Perfect Eye of Round Roast Beef image

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

1 beef eye round
salt, to taste
pepper, to taste
paprika, to taste (optional)
vegetable oil

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.).

TENDER EYE OF ROUND ROAST



Tender Eye of Round Roast image

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

1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon dried thyme
4 cloves garlic, minced
1 (3 pound) beef eye of round roast
½ cup dry red wine (merlot or cabernet sauvignon)
½ cup beef broth
2 tablespoons cold butter, cubed
Reynolds Wrap® Aluminum Foil

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

HOW TO COOK EYE OF ROUND ROAST BEEF



How to Cook Eye of Round Roast Beef image

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

1 Tbs. Olive oil (may substitute vegetable or canola oil )
1 tsp. Kosher salt
1 tsp. Granulated garlic
Freshly ground black pepper (to taste )
1 Eye of round roast, 3 lbs.
pan drippings from cooking the roast
2 Tbs. red wine, such as cabernet or merlot
1 cup beef broth
2 Tbs. unsalted butter (softened )
2 Tbs. all purpose flour

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

SMOKED ROAST BEEF WITH EYE OF ROUND ROAST



Smoked Roast Beef with Eye of Round Roast image

Eye of round roast becomes a special meal when covered with herb paste and smoked on the grill - perfect for dinner now and sandwiches later.

Provided by Matthew Eads

Categories     brunch     dinner

Number Of Ingredients 7

1 5-lb eye of round roast
¼ cup olive oil
2 tbsp rosemary (finely chopped)
2 tbsp fresh thyme (finely chopped)
2 tbsp fresh garlic (finely chopped)
2 tbsp coarse salt
2 tbsp fresh cracked pepper

Steps:

  • Light grill or smoker and set up for indirect heat. Establish temperature at 225°-235° F. You can also use a pellet grill for this if that's what you prefer.
  • While grill is preheating, trim any excess silverskin off of the eye of round roast. It should look like this once it's all trimmed.
  • Set the roast aside and mix all ingredients for the herb paste together.
  • Generously coat the entire surface of the roast with the herb paste and insert a reliable leave-in thermometer into the thickest portion of the roast.
  • Place beef on grill as far away from coal bed as possible and add your favorite chunk of smoking wood to the hot coals. I prefer hickory with this eye of round roast but use what you like.
  • Close lid on grill and monitor temperature: when temperature reaches about 90° F internal, flip the meat 180 degrees, so both sides of the roast spend equal time towards the hot coals.
  • When internal temperature reaches 125° F, remove roast from grill and cover with foil, let rest for 35-40 minutes.
  • Slice roast and serve with garlic roasted mashed potatoes or grilled broccolini.

BAKED EYE OF ROUND ROAST



Baked Eye of Round Roast image

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

2.5-3 pound eye of round roast (beef round roast) (, trimmed )
1 tablespoon garlic powder
1 tablespoon ground black pepper
2 tablespoon coarse sea salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon vegetable or canola oil
1 large yellow onion
2 cups low sodium beef broth

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



Tender Eye of Round Roast Beef with Gravy image

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

2 ½ to 3 ½ pound eye of round roast
2 tablespoons olive oil (or enough to generously coat all sides)
1 teaspoon kosher salt
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
¾ teaspoon fresh ground black pepper
¾ teaspoon granulated garlic or garlic powder
¾ teaspoon onion powder
½ teaspoon paprika
2 tablespoons softened butter
3 tablespoons all-purpose flour
¼ cup red wine (like cabernet sauvignon, pinot noir, or merlot)
2 cups low sodium beef broth
¼ to ½ teaspoon browning sauce (like Kitchen Bouquet)
salt and freshly ground black pepper (to taste)

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

EYE OF ROUND ROAST RECIPE



Eye of Round Roast Recipe image

This cut of Beef is not known for its tenderness, but it can be cooked in such a way as to make it succulent, juicy AND tender. The secret is in HOW it is cooked !! Follow me through a few simple steps to enjoy a roast of unbelievable goodness. To be any easier, the roast would have to jump into the oven by itself.

Provided by Skip Davis

Categories     Roasts

Time 3h10m

Number Of Ingredients 5

3 to 4 lb eye of round roast
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
6 clove garlic (optional)
1 tsp herbs of choice (optional)

Steps:

  • 1. Slice 6 cloves of peeled garlic in half. Make deep slits all around the meat and insert the garlic pieces into the slits on the beef. (Insert finger into slit to expand it to accept garlic).
  • 2. Rub surface of meat with olive or canola oil. Season roast with salt, pepper, and any other seasonings you desire.
  • 3. Heat a cast iron deep skillet to screaming hot and sear meat on all sides. No oil needed except the oil used prior to seasoning. This is going to create a LOT of smoke. Turn on hood fan and/or open windows.
  • 4. Place roast, on a rack, in roasting pan or baking dish. DO NOT COVER or add liquid. Place in 500 degree oven and then immediately turn the heat down to 475 degrees.
  • 5. Roast at 475 for 7 to 8 minutes per pound. So with A 3 pound roast, it will be done in about 21 to 24 minutes.
  • 6. After prescribed roasting time, turn oven OFF and let roast sit in oven for 2-1/2 hours. Do NOT open the door during this time.
  • 7. When 2-1/2 hours have elapsed, remove roast from oven, rest for 10 minutes covered loosely with foil, carve across the grain into thin slices. ENJOY.
  • 8. NOTE: The secret to this method of roasting is the high heat and prolonged time in a CLOSED oven with heat off. It works like magic !! Believe me.

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  • 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.
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