Eye Of Round Roast Recipe – More Momma! (2024)

FAQs

How do you cook eye of the round so it is not tough? ›

This cut of beef is tougher than others, so following a steak recipe and using cooking methods that allow for long, slow cooking times work best for eye of round steak. Slow-cooking, braising, and cooking sous vide are some of the best cooking methods for eye of round steak.

Test the eye of round roast for doneness with a meat thermometer, and remove when the internal temperature reaches 130°F to 135°F. If overcooked it becomes tough and dry.

Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender.

Eye Round Roast is a very lean cut of beef from the round, or rear leg, of a cow. This is an economical and flavorful cut of meat. Because it is so lean, it is best enjoyed when it is braised or roasted, and only cooked to medium. In this recipe we are also going to marinate it to help tenderize it.

Eye of round steak is best cooked using dry-heat methods such as broiling, grilling, roasting, or pan-frying. To pan-fry, heat a skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the steak and cook for about 3 minutes per side.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. Roast at 500 degrees, uncovered, for 7 minutes per pound. Our roast was a little over three pounds, so I cooked it for 25 minutes.

Bake 12 to 15 minutes per pound at 325 degrees F to heat throughout. Bake 30 minutes per pound until Internal Temperature reaches 185 to 190 degrees F. Or Bake at 350 degrees F for 20 minutes.

How long do you cook a 2.5 lb roast at 350 degrees? ›

As a general rule of thumb, you can estimate about 20-25 minutes per pound for a boneless beef roast cooked at 350 degrees. Here's a basic guideline for cooking times: For a rare roast: Cook until the internal temperature reaches 125-130 degrees Fahrenheit. This will take approximately 15-18 minutes per pound.

The various standard phrases, to describe oven temperatures, include words such as "cool" to "hot" or "very slow" to "fast". For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C).

Use a meat thermometer to check for doneness; aim for an internal temperature of 135-140°F (57-60°C) for medium-rare. To keep it juicy, let the roast rest for about 15 minutes after cooking to allow the juices to redistribute before slicing.

Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast. This is called beef silverside in the UK, Ireland, Australia and New Zealand. Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher.

Chuck pot roasts have more fat, and therefore more flavor, than those from the round. Beef round roasts suitable for pot roasting are round tip, round rump, bottom round and eye round roasts. Most beef round and chuck pot roasts can be used interchangeably, with only slight adjustments in cooking time.

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender.

Eye of round is a lean muscle that is part of the primal beef round—the upper hind leg of the beef. Being a leg, most of the round is very tough, which makes it great for stewing, but the eye of round is relatively tender. It often comes with a fat cap, but may come trimmed bare.

A marinade is the best way to utilize acids and enzymes for your benefit in tenderizing. Acids assist in breaking down proteins, while enzymes relax and break down proteins. Acidic ingredients like vinegar, lemon juice, and even yogurt have a low pH that can assist in tenderizing your beef.

Top Round meat is usually more tender than Bottom Round cuts. Still, if you plan to grill it, it's best to cook it medium rare and slice it thinly against the grain, in order to prevent it from being too tough and chewy.