There's something undeniably comforting about a roast beef dinner, and the eye of round roast is a lean, budget-friendly cut that can be turned into a tender, juicy delight with the right techniques. Here are five distinct recipes for making the most out of this often overlooked piece of meat:
1. Classic Oven-Roasted Eye of Round
This recipe brings out the traditional flavors of roast beef with a simple yet effective approach.
- Ingredients:
- 3-4 lbs Eye of round roast
- Salt and pepper to taste
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup beef broth or water
- 2 sprigs rosemary
- 2 sprigs thyme
- Instructions:
- Preheat your oven to 350°F (175°C).
- Season the roast generously with salt and pepper.
- Rub the roast with olive oil, then press minced garlic onto all sides.
- Heat a skillet over medium-high heat and sear the roast on all sides until nicely browned, about 3-4 minutes per side.
- Transfer the roast to a roasting pan, add beef broth or water, and tuck in rosemary and thyme.
- Cover the roasting pan with foil and place in the oven. Roast for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove the roast from the oven, tent with foil, and let it rest for 15 minutes before slicing.
📝 Note: Letting the roast rest is crucial as it allows the juices to redistribute, making the meat more tender and flavorful.
2. Slow Cooker Eye of Round with Red Wine Gravy
This recipe leverages the gentle, moist heat of a slow cooker to transform this lean cut into a tender roast with rich red wine gravy.
- Ingredients:
- 3-4 lbs Eye of round roast
- Salt and pepper
- 1 onion, sliced
- 2 carrots, roughly chopped
- 2 stalks of celery, chopped
- 2 cups red wine
- 1 cup beef stock
- 2 tbsp flour
- Instructions:
- Season the roast with salt and pepper. In a pan over high heat, sear the roast until browned on all sides.
- Place the roast in the slow cooker. Add onions, carrots, and celery around the roast.
- Pour in the red wine and beef stock.
- Cook on low for 8 hours or on high for 5 hours.
- Once cooked, transfer the roast to a cutting board to rest.
- Strain the cooking liquid, reserving some of the vegetables for the gravy. In a pot, whisk flour into the cooking liquid to make the gravy, cooking over medium heat until thickened.
🍲 Note: Using red wine not only flavors the roast but also tenderizes it with its acidity.
3. Marinated Eye of Round Roast with Herb Rub
Marinating the eye of round can significantly improve its tenderness and flavor.
- Ingredients for Marinade:
- 1⁄4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tbsp dried thyme
- 1 tsp salt
- Ingredients for Herb Rub:
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Instructions:
- Whisk together all marinade ingredients. Place the roast in a Ziploc bag or bowl, pour the marinade over, seal, and refrigerate for at least 6 hours, or overnight for best results.
- Remove the roast from the marinade, pat dry, and let it come to room temperature for about 30 minutes.
- Preheat your oven to 450°F (232°C).
- Combine the herb rub ingredients and rub over the roast.
- Place the roast in a roasting pan and sear in the oven for 15 minutes at 450°F, then reduce heat to 325°F (165°C). Continue cooking until the roast reaches your desired doneness (135°F for medium-rare).
- Allow the roast to rest before slicing.
🔥 Note: Searing at a high temperature initially helps in locking in the flavors and creating a nice crust.
4. Smoked Eye of Round Roast
Add a smoky depth to your roast with this simple smoking recipe.
- Ingredients:
- 3-4 lbs Eye of round roast
- Salt and pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Apple or cherry wood chips for smoking
- Instructions:
- Preheat your smoker to 225°F (107°C).
- Mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the roast.
- Place the roast in the smoker. Smoke until the internal temperature reaches 135°F (57°C) for medium-rare, about 2 hours.
- Remove the roast, wrap in foil, and let it rest for at least 20 minutes.
🌫 Note: The choice of wood will impart different flavors; apple gives a sweeter smoke while cherry provides a slightly fruity note.
5. Sous Vide Eye of Round with Chimichurri Sauce
For the perfect texture every time, sous vide cooking is the way to go.
- Ingredients for Roast:
- 3-4 lbs Eye of round roast
- Salt and pepper
- Ingredients for Chimichurri Sauce:
- 1 cup fresh parsley
- 1⁄2 cup fresh cilantro
- 1⁄4 cup fresh oregano
- 3 cloves garlic
- 1⁄2 cup olive oil
- 2 tbsp red wine vinegar
- 1⁄2 tsp red pepper flakes
- Salt to taste
- Instructions:
- Set your sous vide cooker to 130°F (54°C) for medium-rare. Season the roast with salt and pepper, vacuum-seal, and cook for 6 to 12 hours.
- After cooking, remove the roast from the bag and pat dry.
- Preheat a skillet or grill to high heat. Sear the roast on all sides to develop a nice crust.
- For the chimichurri, finely chop parsley, cilantro, and oregano, then combine with minced garlic, olive oil, vinegar, red pepper flakes, and salt. Adjust seasoning to taste.
- Slice the roast and serve with a drizzle of chimichurri sauce.
Summarily, whether you choose to oven roast, slow cook, marinate, smoke, or sous vide, the eye of round roast can be the star of your dinner table. Each of these recipes not only highlights the versatility of this cut but also ensures that you end up with a mouthwatering dish that’s perfect for any occasion. With careful preparation and the right cooking method, you can turn this lean meat into a tender, juicy, and flavorful centerpiece for your meal, proving that even budget cuts can be elevated to gourmet levels.
What is an Eye of Round Roast?
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The eye of round roast is a cut from the rear leg of the cow, known for being lean and having less fat marbling, which makes it tougher than other cuts. However, with the right cooking techniques, it can be made tender and delicious.
Why is it important to let the roast rest before slicing?
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Resting the roast allows the juices, which move to the outer edges of the meat during cooking, to redistribute throughout the roast. This results in a more flavorful, tender, and juicy end product.
Can I use other herbs for the rub in the marinated eye of round recipe?
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Absolutely! You can substitute or add herbs like sage, rosemary, or even a pinch of dried lavender to customize the flavor to your liking.
