Roast Eye Of Round Beef Recipe
Introduction
The “roast eye of round beef recipe” presents a lean and economical cut of beef, offering a flavorful yet budget-friendly option for a satisfying meal. Historically, its affordability made it a staple in many households. While it can be prone to dryness if overcooked, proper technique ensures a tender and delicious roast. Its versatility lends itself to a range of preparations, making it a popular choice for family dinners and special occasions alike.
Ingredients
1 eye of round beef roast (2-3 pounds) 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon dried rosemary (or fresh rosemary sprigs) 1/2 teaspoon dried thyme (or fresh thyme sprigs) 1 large onion, quartered 2 carrots, chopped 2 celery stalks, chopped 1 cup beef broth (or red wine, for a richer flavor) Substitution: If fresh herbs are unavailable, increase the amount of dried herbs slightly. Vegetable broth can be used in place of beef broth.
Preparation Steps
Begin by patting the eye of round roast dry with paper towels. This ensures a good sear. In a small bowl, combine salt, pepper, garlic powder, rosemary, and thyme. Rub the spice mixture evenly over the entire surface of the roast, pressing gently to adhere. Allowing the seasoned roast to sit at room temperature for about 30 minutes before cooking promotes more even cooking. Consider marinating the roast overnight for enhanced flavor and tenderness; a simple marinade of olive oil, balsamic vinegar, garlic, and herbs works well.
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 nicely browned, about 3-4 minutes per side. This creates a flavorful crust. 3. Remove the roast from the skillet and set aside. Add the quartered onion, chopped carrots, and celery to the skillet and cook until softened, about 5-7 minutes. 4. Pour beef broth (or red wine) into the skillet, scraping up any browned bits from the bottom. This deglazing process adds flavor to the sauce. 5. Place the roast on top of the vegetables in the skillet. 6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any bone. 7. Cover the skillet tightly with a lid or aluminum foil. 8. Roast in the preheated oven until the internal temperature reaches the desired level of doneness. Use the following guidelines: Rare: 125-130F (52-54C) – approximately 15-20 minutes per pound Medium-rare: 130-135F (54-57C) – approximately 20-25 minutes per pound Medium: 135-140F (57-60C) – approximately 25-30 minutes per pound Well-done: 145F (63C) and above – approximately 30-35 minutes per pound 9. Once the roast reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful roast. 10. While the roast rests, you can make a pan sauce by straining the cooking juices from the skillet into a saucepan. Simmer over medium heat until slightly thickened.
Serving Suggestions
Slice the roast thinly against the grain for maximum tenderness. Serve with the pan sauce drizzled over the top. Traditional accompaniments include roasted potatoes, mashed potatoes, green beans, asparagus, or a simple salad. Consider serving with Yorkshire pudding for a classic British-inspired meal. For a more casual presentation, slice the roast thinly and serve on sandwiches with horseradish sauce or mustard.
Tips and Common Mistakes
Tip: Searing the roast before cooking is crucial for developing a rich, flavorful crust. Tip: Using a meat thermometer is essential for ensuring the roast is cooked to the desired level of doneness. Mistake: Overcooking is the biggest mistake when preparing eye of round, as it can become dry and tough. Mistake: Skipping the resting period will result in juices running out when slicing, leading to a drier roast. Tip: For extra flavor, add a few cloves of garlic to the skillet along with the vegetables.
Explore More Cooking Guides
Mastering the “roast eye of round beef recipe” unlocks a world of delicious and affordable meals. Its robust flavor and adaptability make it a versatile addition to any home cook’s repertoire. Whether enjoyed as a classic roast dinner or sliced for sandwiches, this recipe offers endless possibilities. Discover the joy of home cooking and elevate your culinary skills. Visit foodrecipestory.com for more inspiring recipes and cooking guides, where you’ll find a wealth of knowledge to transform your kitchen adventures.
