How To Cook An Eye Round Roast

How To Cook An Eye Round Roast - A succulent and juicy eye of round roast is a perfect centerpiece for any special meal. Whether you're entertaining guests, celebrating the holidays or just fancying something delicious, cooking an eye of round roast can be intimidating, but don't let the prospect of a dry and tough roast scare you away. With these easy cooking tips, ideas and techniques, you can cook a perfect eye of round roast every time. So, let's get started and wow your guests with an impressive and tasty roast!

Eye of Round Roast - A Classic Main Course

An eye of round roast is a lean and affordable cut of beef that comes from the rear end of the cow. It's called an eye of round because it's shaped like a circular log and the name comes from its location in the round primal cut. This cut of meat has little fat, which means it can be tough if not cooked properly. The lack of fat makes it a healthier option, and the roast is perfect for those who are conscious about their calorie intake. The roast is also versatile and can be cooked in various ways, such as oven roasting, braising, slow cooking, or even grilling.

Preparing the Roast

Before cooking your eye of round roast, preparation is key. You should always let the meat sit at room temperature for at least an hour before cooking. This allows the meat to cook evenly and prevents the roast from being dry. If you're cooking a frozen roast, make sure to thaw it properly in the refrigerator for a few days before cooking so that it's not still icy on the inside.

Cooking Techniques

When it comes to cooking an eye of round roast, there are different methods to choose from.

Oven Roasting

Oven roasting is the most popular way of cooking an eye of round roast. Preheat your oven to 475°F (245°C). Place the roast in a shallow roasting pan and rub oil and herbs all over it. Season it with salt and pepper. Roast the beef in the preheated oven for about 15 minutes, then lower the temperature to 325°F (163°C) and continue cooking for another 15-20 minutes per pound or until the internal temperature of the roast is 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 155°F (68°C) for well-done. Let the roast rest for 10-15 minutes before carving.

Braising

Braising is another great method for cooking an eye of round roast. In this method, the meat is cooked low and slow in a hot liquid until it's tender and flavorful. First, heat a Dutch oven over medium-high heat and add some oil to the pot. Season the roast with salt and pepper and then add it to the pot. Sear the roast on all sides until browned. Then, add chopped vegetables like carrots, onions, and celery to the pot, and pour in some broth or wine. Cover the pot and let it simmer for about 3-4 hours or until the meat is tender. The internal temperature of the roast should be around 135°F (57°C) for medium-rare. Let it rest for 10-15 minutes before slicing.

Slow Cooking

Slow cooking is perfect for busy days when you don't have time to stand in front of the stove. Place the roast in a slow cooker, add some broth or wine, and let it cook on low for 6-8 hours, or until the meat is tender. Slow cooking is a foolproof method that ensures tender, juicy meat every time. Once done, take the roast out of the slow cooker and let it rest for 10-15 minutes before slicing.

Grilling

While grilling is not a common way to cook an eye of round roast, it's a great alternative to oven roasting. Preheat the grill to medium-high heat and place the roast on the grill. Cook the roast for about 30-40 minutes, turning it every 10 minutes or so. The internal temperature of the roast should be around 135°F (57°C) for medium-rare. Let it rest for 10-15 minutes before carving.

Additional Tips

Here are some additional tips that can help make your eye of round roast turn out perfectly:

Season the roast generously with salt and pepper.
Don't overcook the roast, as it can become dry and tough.
Use a meat thermometer to check the internal temperature of the roast.
Let the roast rest before carving it to allow the juices to redistribute.

Conclusion

Cooking a delicious and juicy eye of round roast is not as daunting as it may seem. By following these easy tips and techniques, you can cook a perfect roast every time. Whether you choose to oven roast, braise, slow cook, or grill your roast, the result will be a mouth-watering centerpiece that is sure to impress your guests. With some planning and patience, you can master the art of cooking an eye of round roast and make it a staple in your repertoire.

Cook an Eye of Round Roast