Eye Of Round Roast Recipe

How to Cook Eye of Round Roast Beef. Eye of round is a simple boneless beef roast, and is what’s called a “whole muscle” cut of beef. It’s one of the best roasts sliced and served with gravy or for making Beef Wellington….and for leftovers, too.

Whether you’re cooking eye of round with a slow cooker, InstaPot (Instant Pot), or your oven, this roast is fast, lean, and delicious.

1. Place your roast on a rack in a roasting pan with the fat cap side facing up. Transfer it to your preheated to 500 degrees F oven. Roast for 15 minutes until nicely browned. …
2. Transfer the roast to a cutting board to rest for about 20 minutes before slicing it against the grain.

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.

Prep: 5min

Total: 70min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 254 kcal, Carbohydrate 2 g, Protein 33 g, Fat 12 g, Saturated Fat 5 g, Cholesterol 102 mg, Sodium 459 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 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

Instruction:

1. 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.
2. 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.
3. 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.
4. 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.

Garlic Herb Crusted Eye of Round Roast Beef

Tender eye of round roast beef, crusted with garlic herb seasoning is perfect for a Sunday or holiday dinner. This fool proof off-oven cooking method results in perfectly medium rare, juicy roast beef every time.

Prep: 60min

Total: 180min

Yield: 6

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 519 kcal, Carbohydrate 1 g, Protein 65 g, Fat 27 g, Saturated Fat 9 g, Cholesterol 191 mg, Sodium 504 mg, Fiber 1 g, unSaturated Fat 14 g

Ingredients:

• 2.5-3 pound eye of round roast
• 3 cloves garlic (pressed)
• 2 teaspoons kosher salt
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 tablespoon avocado oil or other high heat neutral oil

Instruction:

1. Take the roast out of the refrigerator and pat dry with paper towels.
2. Rub 1 teaspoon of kosher salt all over the roast, massaging it into the meat.
3. Let the roast sit on the counter for 45 minutes to an hour and preheat the oven to 500 degrees.
4. Make the garlic herb seasoning by mashing together pressed garlic, dried herbs, black pepper, red pepper flakes, remaining salt and avocado oil into a paste.
5. Using your hands, rub the seasoning paste all over the roast.
6. Place the roast on a baking sheet fitted with a rack.
7. Roast at 500 degrees for exactly 5 minutes per pound.
8. Turn the oven off and let the roast continue to cook in a closed oven for exactly 90 minutes. Do not open the oven.
9. After 90 minutes, remove the roast from the oven and check the internal temperature with a meat thermometer in the thickest part. It should be between 125-130 degrees.
10. Tent with foil and let stand for 10-20 minutes before slicing thinly against the grain with a serrated knife.

Beef Eye of Round Roast Slow Cooker

How to prepare an eye or round roast beef in a slow cooker or a Dutch oven. Create a delicious gravy with the braising liquid and enjoy flavorful and tender beef.

Prep: 10min

Total: 5h10min

Serving Size: 1

Nutrition Facts: calories 729 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 253 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 88 grams protein, Saturated Fat 10 grams saturated fat, servingSize 1, Sodium 407 milligrams sodium, Sugar 8 grams sugar, Trans Fat 1 grams trans fat, unSaturated Fat 14 grams unsaturated fat

Ingredients:

• 3-4 lbs beef eye of round
• 2 tsp each garlic powder, dried oregano, paprika, coarse salt
• 1 tsp ground black pepper
• 2 tbsp olive oil (or more as needed)
• 1 onion, large diced
• 3 cloves garlic, rough chopped
• 1 tbsp tomato paste
• 1 – 1 1/4 cup dark beer or wine*
• 4-5 sprigs thyme
• 1 tbsp brown sugar
• 1 – 1 1/2 cup beef stock
• 1 lbs gold or red potatoes, cut into bite-sized pieces
• 3 large carrots, cut into thick bite-sized pieces
• 2 tbsp butter
• 2 tbsp AP flour
• 2 cups pot roast juices (braising liquid)

Instruction:

1. Bring the eye of round to room temperature and pat it dry. Mix the spices, salt and pepper and rub all over the meat.
2. To a suitably sized skillet over medium-high heat add the olive oil and sear the eye of round on all sides until it is nicely browned. Set it aside and lower the heat to medium.
3. Saute the onion and garlic for 3-4 minutes, Stir in the tomato paste, cook 1 more minute.
4. Add the wine or beer to deglaze the skillet. Scrape off any brown bits from the bottom of skillet and and bring to simmer. Stir in the brown sugar and thyme. Transfer all to the slow cooker.
5. Place the browned roast on top of the braising mixture. Arrange the vegetables around the meat and add the beef stock. Close the lid and cook on low for 8 hours or until the meat is fork tender/on high for 5 hours or until the meat is tender.
6. Once you are satisfied with the tenderness of the roast, remove it from the slow cooker onto a platter. Arrange the vegetables around it. Keep warm while you make the gravy (see steps below).
7. Preheat the oven to 325 F.
8. Complete steps 1 thru 4, but transfer the braising mixture to a suitably sized Dutch oven.
9. Place the browned roast (and any natural juices from while it was resting) amidst the braising mixture. Arrange the vegetables around. Add the beef broth.
10. Place the lid of the Dutch oven and cook in the oven for about 3-5 hours or until the roast is fork tender. (Begin checking after about 3 hours.)
11. When you are satisfied with the tenderness of the beef remove it from the Dutch oven onto a platter, arrange the veggies around it and keep warm while you make the gravy.
12. Strain the remaining braising liquid. Set aside.
13. In a sauce pan over medium heat melt the butter and whisk in the flour. Gradually add the braising liquid (about 2 cups or just less) while continuing to whisk to make sure that no lumps form.
14. Once the gravy has your desired consistency, remove it from the heat and transfer it to a gravy boat for serving with the eye of round roast.

How to Cook an Eye Of Round Roast In the Oven – Tender and Delicious Roast Beef

FAQ

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