Beef Eye Of Round Roast Recipe
Introduction
The “beef eye of round roast recipe” is a lean and economical cut of beef that, when prepared correctly, can yield a flavorful and satisfying meal. Originating from the primal round, located at the rear of the cow, this roast benefits from careful cooking to prevent it from becoming tough. While not as tender as other cuts like ribeye or tenderloin, the eye of round roast offers a budget-friendly option for a hearty family dinner or a sandwich filling, making it a popular choice for those seeking a cost-effective way to enjoy beef.
Ingredients
Beef Eye of Round Roast (3-4 pounds) 2 tablespoons Olive Oil 2 teaspoons Salt 1 teaspoon Black Pepper 1 teaspoon Garlic Powder 1 teaspoon Onion Powder 1 teaspoon Dried Rosemary 1/2 teaspoon Dried Thyme 1 large Onion, quartered 4 Carrots, peeled and chopped 4 Celery stalks, chopped 2 cups Beef Broth (Optional) 2 tablespoons Worcestershire Sauce for added depth of flavor.
Preparation Steps
Begin by patting the beef eye of round roast dry with paper towels. This helps to achieve a good sear. In a small bowl, combine the salt, pepper, garlic powder, onion powder, rosemary, and thyme. Generously rub this mixture all over the surface of the roast, ensuring even coverage. The seasoning blend will create a flavorful crust during cooking. Allow the seasoned roast to sit at room temperature for about 30-60 minutes before cooking. This will help it cook more evenly. Preheating the oven during this time is recommended.
Cooking Instructions
1. Preheat oven to 325F (160C). 2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side). This step is crucial for developing flavor and creating a nice crust. 3. Remove the roast from the skillet and set aside. Add the quartered onion, chopped carrots, and celery to the skillet and saut for 5-7 minutes, or until slightly softened. This creates a flavorful base for the roast to cook on. 4. Pour beef broth into the skillet, scraping up any browned bits from the bottom. Add Worcestershire sauce, if using. 5. Place the roast on top of the vegetables. 6. Cover the skillet or Dutch oven with a lid or tightly with aluminum foil. 7. Roast in the preheated oven for approximately 20-25 minutes per pound for medium-rare (130-135F), 25-30 minutes per pound for medium (135-140F), or 30-35 minutes per pound for medium-well (140-145F). Use a meat thermometer to ensure accuracy. 8. Once the roast reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Serving Suggestions
The cooked beef eye of round roast can be served in several delicious ways. Slice it thinly against the grain and serve it as a main course with roasted vegetables, mashed potatoes, or a hearty gravy made from the pan drippings. Alternatively, use the sliced roast for sandwiches, adding your favorite condiments and toppings. Consider serving it with a side of horseradish sauce for a classic pairing. For a more international flair, serve the sliced roast with chimichurri sauce or a balsamic glaze.
Tips and Common Mistakes
Don’t overcook: Overcooking is the most common mistake when preparing an eye of round roast. Using a meat thermometer and carefully monitoring the internal temperature is critical. Sear properly: A good sear is essential for developing flavor and creating a nice crust. Resting is crucial: Allowing the roast to rest for at least 15-20 minutes after cooking is essential for retaining moisture and tenderness. Slice against the grain: Slicing the roast against the grain will shorten the muscle fibers and make it easier to chew. Flavor boost: Marinate the roast overnight for an even more intense flavor. Pan Sauce: The pan drippings can be used to create a delicious gravy. Simply strain the drippings, skim off any excess fat, and whisk in a cornstarch slurry to thicken.
Explore More Cooking Guides
Mastering the “beef eye of round roast recipe” provides a satisfying and cost-effective way to enjoy a delicious beef roast. Its versatility allows for various serving options, from a traditional Sunday dinner to flavorful sandwiches. Its adaptable nature suits diverse tastes and events. Try making this recipe at home and discover the joy of cooking. Find more inspiring recipes and cooking guides at foodrecipestory.com.
