Eye round roast is a lean cut of beef that comes from the round primal, which is located in the hindquarters of the cow. It’s a relatively tender cut but can become tough if not cooked properly due to its lack of marbling.
To cook an eye round roast, you’ll want to use low and slow methods to break down the connective tissues and make it tender. Here’s a basic recipe:
Ingredients:
- 1 eye round roast
- Salt and pepper
- Olive oil
- Herbs and spices of your choice (such as rosemary, thyme, garlic powder, etc.)
Instructions:
- Preheat your oven to 325°F (163°C).
- Remove the roast from the refrigerator and let it sit at room temperature for about 30 minutes to an hour.
- Pat the roast dry with paper towels to remove excess moisture.
- Rub the roast with olive oil and season generously with salt, pepper, and any other herbs or spices you like.
- Heat a skillet over medium-high heat and sear the roast on all sides until browned, about 2-3 minutes per side.
- Transfer the roast to a roasting pan or baking dish and place it in the preheated oven.
- Roast the meat for about 20 minutes per pound, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135-140°F (57-60°C).
- Once cooked to your liking, remove the roast from the oven and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute and keeps the meat moist.
Remember to carve the roast against the grain to ensure tenderness. You can serve it with your favorite sides like roasted vegetables, mashed potatoes, or a green salad. Enjoy your delicious eye round roast!
