Best A Perfect Eye Of Round Roast Beef Recipes

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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

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

A PERFECT EYE OF ROUND ROAST BEEF RECIPE - (3.9/5)



A Perfect Eye of Round Roast Beef Recipe - (3.9/5) image

Provided by á-31592

Number Of Ingredients 5

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

Steps:

  • 1. 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. 2. Place meat in roasting pan in preheated oven. 3. 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). *If using a gas oven, set temp to lowest setting possible (150-170-190). Gas ovens do not hold heat as well as electric.

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.).

PERFECT EYE-OF-ROUND ROAST



Perfect Eye-of-Round Roast image

Yield serves 6-8

Number Of Ingredients 9

1 beef eye-of-round roast, 2 1/2-3 pounds
1 tablespoon vegetable oil
1 teaspoon The Lady's Seasoned Salt
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon ground ginger

Steps:

  • Preheat the oven to 500 degrees. Rub the roast with oil. Mix all of the remaining ingredients in a small bowl. Completely coat all sides of roast with the seasonings. Place roast in a 12- to 15-inch iron skillet. Put the roast in the oven and immediately reduce the oven temperature to 350 degrees. Roast the beef for 20 minutes per pound. You may use a meat thermometer and cook to 125 degrees for medium-rare beef or 135-140 degrees for medium. Cool for 15 minutes before carving. Cut into thin slices across the grain of meat.

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

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A Perfect Eye of Round Roast Beef Recipe: The Essence of the Meat Lover's Delight

In the world of meat, there are few things as succulent and satisfying as a perfectly cooked eye of round roast beef. Whether it's the star of a Sunday dinner table or a staple in your weekly meal prep, a well-done beef roast can give your taste buds an experience they won't forget.
What is an Eye of Round Roast Beef?
Before diving deep into what makes a perfect eye of round roast beef recipe, it's important to know what this cut of meat is. The eye round is a cut of beef that comes from the rear leg of a cow. It's a lean and tough cut, but that's what makes it perfect for roasting. This cut is also budget-friendly and can serve a large number of people.
What Makes a Perfect Eye of Round Roast Beef Recipe?
While there is no one perfect recipe for cooking an eye of round roast beef, there are some essential elements to keep in mind. Here are some factors that make for a mouth-watering roast:
Cooking Temperatures and Time
Cooking an eye of round roast beef is all about finding the balance between the internal temperature and the cook time. For a rare roast, the internal temperature should read 120°F to 130°F, while a medium-rare roast should have an internal temperature of about 135°F to 145°F. If you're aiming for a well-done roast, it should read above 160°F.
Seasoning
Seasoning a roast is all about enhancing the natural flavor of the beef. A dry rub consisting of your favorite herbs and spices can help elevate the flavor of the meat. Some classic herbs to try in a dry rub include rosemary, thyme, and oregano. Adding garlic and onion can also enhance the taste of the roast.
Cooking Method
The cooking method is the backbone of producing a perfect eye of round roast beef. A dry heat method like roasting in the oven or on a grill is preferred to searing in a frying pan. A low and slow cooking method can also make a huge difference in the final result.
Resting Time
Once the roast is cooked, it's important to let it rest for at least 10-15 minutes before carving. Resting allows the meat to relax and allow the juices to redistribute throughout the roast evenly. This makes for a much juicier and flavorful experience.
Serving Suggestions
The perfect eye of round roast beef can be served in a variety of ways. For a classic Sunday dinner, pair with roasted vegetables and mashed potatoes. For a quick weeknight meal, thinly slice the roast and put it in a sandwich or wrap.

Conclusion

A perfect eye of round roast beef is all about finding the balance of flavors and cooking time. With the right seasoning, temperature, and cooking method, this lean and budget-friendly cut of beef can be elevated to a mouth-watering and delightful meat experience.
Eye of round roast beef is a lean cut of meat that is versatile and perfect for many occasions. However, cooking this cut of meat can be a bit challenging due to its tendency to turn out tough and dry if not cooked properly. To overcome this challenge, you need to understand some valuable tips that will help you cook the perfect eye of round roast beef. The following are some of the tips:

1. Choose the Right Cut of Meat

When looking for the perfect cut of meat for the eye of round roast, it is important to choose a high-quality cut. This entails selecting meat that is relatively lean and free of excess fat. The leaner the cut of meat, the tougher it can be. Therefore, it is important to look for meat that has a good marbling of fat to ensure it remains tender and flavorful throughout the cooking process.
2. Season the Meat
Seasoning the meat generously is crucial in making a perfect eye of round roast beef. Rub the meat with salt and pepper or any other seasonings that you prefer. Other great seasoning options include garlic, rosemary, and thyme. Be sure to let the meat sit for at least 30 minutes before cooking to allow it to absorb the flavors of the seasoning.
3. Brown the Meat
Browning the meat before cooking adds flavor and texture to the roast. You can use a frying pan or oven to brown the meat. Heating oil in a frying pan and searing the meat for a few minutes can help to create a crispy, flavorful crust. This method will also help to ensure that the meat retains its moisture.
4. Use a Meat Thermometer
One of the ways to ensure that you get a perfectly cooked eye of round roast beef is by using a meat thermometer. Monitoring the temperature of the meat will help you know when it is done. Consider cooking the beef to an internal temperature of 135 – 140°F for medium-rare or 145°F for medium. This will prevent the meat from drying out and help you achieve a juicy and delicious roast.
5. Rest the Meat
Allowing the meat to rest is another valuable tip that will help you make a perfect eye of round roast beef. Once you have removed the meat from the oven or stove, let it rest for at least 15 minutes. This will allow the juices to redistribute, making the meat more tender and flavorful.
6. Slice the Meat Correctly
Slicing the meat correctly is just as important as cooking it correctly. You should always slice the meat against the grain to make it more tender. Cutting it in the wrong direction can make the meat tough and chewy.
7. Use a Meat Tenderizer
Another useful tip for making a perfect eye of round roast beef is to use a meat tenderizer. This tool helps to break down the collagen in the meat, making it more tender. You can use a meat mallet or even a fork to tenderize the meat.
8. Cook the Meat Slow and Low
Cooking the meat at high temperatures for a short period is not recommended as it can dry out the meat. Consider cooking the beef slowly at low temperatures to ensure it retains its moisture and juiciness. This can be achieved through methods such as braising, roasting, or smoking.
9. Use a Marinade
Using a marinade is another great way to enhance the flavor of eye of round roast beef. You can make a simple marinade using olive oil, vinegar, soy sauce, and other spices. Marinating the meat for at least 4 hours before cooking will infuse it with flavor and make it more tender.
10. Wrap the Meat in Foil or Parchment Paper
Wrapping the meat in foil or parchment paper can help to keep it moist while cooking. This is especially important if you are cooking the beef at high temperatures for a long period. Wrapping the meat will also help to infuse it with flavor and prevent it from drying out.

Conclusion

Making a perfect eye of round roast beef is a combination of techniques, timing, and ingredients. By following these valuable tips, you can achieve a juicy and flavorful roast that will impress your family and guests. Remember, using high-quality meat and properly seasoning it is just as important as cooking it correctly. With practice and patience, you can master the art of making the perfect eye of round roast beef.

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