Eye of round roast is a lean cut of beef that comes from the round primal cut of the cow. It’s a budget-friendly option for those who want to enjoy a delicious roast dinner without breaking the bank. While it may not have as much marbling as other cuts of beef, it can still be cooked to be tender and juicy. Here’s a step-by-step guide on how to cook eye of round roast.
- 1 eye of round roast
- Salt and pepper
- 2 tablespoons of olive oil
- Garlic powder (optional)
- 1 onion
- 2 carrots
- 2 celery stalks
- 2 cups of beef broth
- 1 tablespoon of cornstarch (optional)
- Roasting pan
- Meat thermometer
- Aluminum foil
- Cutting board
- Chef’s knife
Steps to Cook Eye of Round Roast
Step 1: Prepare the roast
Remove the eye of round roast from its packaging and let it sit at room temperature for 30 minutes before cooking. This helps the roast to cook more evenly. Preheat the oven to 475°F. Season the roast with salt, pepper, and garlic powder (optional) on all sides.
Step 2: Sear the roast
Heat two tablespoons of olive oil over medium-high heat in a large skillet. Once hot, add the roast and sear it on all sides until browned, which should take about 2-3 minutes per side. This will help to develop a delicious crust on the outside of the roast.
Step 3: Prepare the vegetables
While the roast is searing, cut one onion, two carrots, and two celery stalks into large chunks. In a roasting pan, place the vegetables.
Step 4: Roast the meat
Place the seared roast on top of the vegetables in the roasting pan. Put the roasting pan in the oven and roast for 15 minutes. After 15 minutes, reduce the heat to 325°F and continue cooking for about 1 1/2 to 2 hours, or until the roast’s internal temperature reaches 135°F for medium-rare or 145°F for medium. A meat thermometer can be used to determine the roast’s internal temperature.
Step 5: Rest the roast
Once the roast has reached the desired temperature, remove it from the oven and tent it with aluminum foil. Let the roast rest for at least 10-15 minutes before slicing. The result will be a tenderer and flavorful roast as the juices will be redistributed throughout the meat.
Step 6: Make the gravy (optional)
To make a gravy from the pan drippings, remove the roast and vegetables from the roasting pan and set them aside. Place the roasting pan on the stove over medium heat. Add two cups of beef broth and scrape the bottom of the pan to release any browned bits.
In a small bowl, whisk together one tablespoon of cornstarch and one tablespoon of water until smooth. Add the cornstarch mixture to the pan and whisk until the gravy thickens, which should take 2-3 minutes.
Step 7: Slice and serve
After the roast has rested, slice it thinly against the grain and serve with the roasted vegetables and gravy (if desired). Enjoy!
Tips for Cooking Eye of Round Roast
Cooking eye of round roast can be challenging due to its lean nature. However, by following some tips, you can ensure your roast turns out tender and flavorful. Here are some tips for cooking eye of round roast:
- Use a meat thermometer: Eye of round roast can quickly become overcooked, resulting in a tough and dry roast. Therefore, a meat thermometer is essential to cook the roast to the correct temperature. The roast’s internal temperature should be 135°F for medium-rare or 145°F for medium.
- Let the roast rest: After removing the roast from the oven, rest for at least 10-15 minutes before slicing. A tender and flavorful roast will result from this redistribution of juices.
- Season generously: Eye of round roast can be bland due to its lack of marbling. Therefore, seasoning the roast generously with salt, pepper, and other spices is important. You can also rub the roast with garlic or other herbs to add flavor.
- Sear the roast: Searing the roast before roasting it can help develop a delicious crust outside the roast. Heat a skillet over medium-high heat, add some oil, and sear the roast on all sides until browned.
- Use a roasting pan: A roasting pan with a rack can help to elevate the roast and allow air to circulate it. This will result in a more evenly cooked roast.
- Add vegetables: Adding vegetables like onions, carrots, and celery to the roasting pan can help to flavor the roast and create a delicious gravy from the pan drippings.
- Use low heat: Eye of round roast should be cooked on low heat to ensure that it’s tender and juicy. Cook the roast at 325°F or lower for a longer period.
By following these tips, you can ensure that your eye of round roast turns out delicious and tender. Don’t be afraid to experiment with different seasonings and cooking methods to find the best for you. Happy cooking!
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What to Serve with Cooked Eye of Round Roast?
Cooked eye of round roast can be a delicious and satisfying main dish, but pairing it with the right sides is essential to make it a complete meal. Here are some ideas for what to serve with cooked eye of round roast:
- Roasted vegetables: Roasted vegetables are the perfect side dish for eye of round roast. Try roasting potatoes, carrots, onions, and Brussels sprouts with olive oil, salt, and pepper for a flavorful and healthy side dish.
- Mashed potatoes: Creamy mashed potatoes are a classic side dish that pairs well with eye of round roast. You can make them plain or add some garlic, cheese, or herbs for extra flavor.
- Green beans: Steamed or roasted green beans are a healthy and delicious side dish that complements the flavor of the roast. For an extra kick, add a squeeze of lemon juice or garlic.
- Grilled asparagus: Grilled asparagus is a simple and tasty side dish that pairs well with the roast. Drizzle olive oil, salt, and pepper over the asparagus before grilling for a flavorful dish.
- Salad: A fresh and crisp salad can help balance out the rich and savory flavors of the roast. Try a mixed greens salad with cherry tomatoes, cucumber, and vinaigrette dressing.
- Rolls or bread: Serve fresh bread or rolls alongside the roast for a satisfying and comforting meal. You can also make garlic bread or dinner rolls to add flavor.
- Gravy: Gravy made from the pan drippings of the roast can be a delicious addition to the meal. Serve it over the roast and potatoes for a classic and savory combination.
These are just some ideas for what to serve with cooked eye of round roast. Feel free to experiment with different sides and flavors to find the best for your taste.
Frequently Asked Questions
How long does it take to cook eye of round roast?
The cooking time for an eye of round roast depends on several factors, including the size of the roast, the oven temperature, and the desired doneness. As a general rule of thumb, it’s recommended to cook an eye of round roast for 20-25 minutes per pound at 325°F. For example, a 3-pound roast would take approximately 60-75 minutes to cook to medium-rare or medium doneness.
However, it’s important to note that cooking times may vary, and the best way to ensure that the roast is cooked properly is to use a meat thermometer. The roast’s internal temperature should reach 135°F for medium-rare or 145°F for medium. Once the roast has reached the desired temperature, remove it from the oven and let it rest for at least 10-15 minutes before slicing.
In summary, the cooking time for an eye of round roast can range from 20-25 minutes per pound at 325°F, using a meat thermometer to ensure that the roast is cooked to the correct temperature the desired doneness.
What temperature is eye of round roast done?
Eye of round roast is done when its internal temperature reaches 135°F for medium-rare or 145°F for medium. Using a meat thermometer to check the temperature and ensure that the roast is cooked to the desired doneness is important.
How to store cooked eye of round roast?
Let it cool to room temperature first to store cooked round roast’s eye. Then, wrap it tightly in plastic or aluminum foil and place it in an airtight container. You can store it in the refrigerator for 3-4 days.
When reheating the roast, it’s best to do it in the oven or stovetop. Cover the roast in a baking dish or skillet with foil or a lid. Heat it in the oven at 350°F for 10-15 minutes per pound or on the stovetop over low heat until warm.
Can I freeze eye of round roast after cooking?
Yes, you can freeze eye of round roast after cooking. Wrap it tightly in plastic wrap and then wrap it again in aluminum foil. Label the package with the date and store it in the freezer for 2-3 months. When reheating, it’s best to do it in the oven or stovetop.
How to tenderize eye of round roast?
Eye of round roast is a lean cut of meat that can be tough if not cooked properly. Here are some ways to tenderize eye of round roast:
- Marinate: Marinating the roast for several hours or overnight in an acidic marinade can help break down the tough muscle fibers and make the meat tenderer.
- Brine: Brining the roast in a solution of salt and water before cooking can also help tenderize the meat and add flavor.
- Slow cooking: Cooking the roast at a low temperature for a long time can help break down the tough muscle fibers and make the meat tender.
- Slicing: Slicing the cooked roast thinly against the grain can also help make it tenderer and easier to chew.
These are some of the ways to tenderize eye of round roast. Find out what works for you by experimenting with different methods.
Cooking eye of round roast can seem intimidating at first, but with the right technique, it can be a delicious and budget-friendly meal. Follow these simple steps to create a tender and juicy roast that is perfect for any occasion. Remember to let the roast rest before slicing, and don’t forget to make a gravy from the pan drippings for an extra burst of flavor. Happy cooking!