Main - Slow roasted beef eye round recipes

Author: Karen Desatnik  

Once again, Cook's Illustrated has perfected the art to flavorful roast beef. This would be perfect for a Sunday dinner, but I roasted this to make roast beef sandwiches.

Slow Roasted Beef

Slow Roasted Beef
Using a fairly inexpensive cut of beef (eye-round) and roasting it low and slow yielded a flavorful and very juicy roast. This would be perfect for a Sunday dinner, but I roasted this to make roast beef sandwiches. Plan to make this one day before roasting, as salting the meat a full 24 hours before roasting made it even more tender and seasoned the roast throughout. Once again, Cook's Illustrated has perfected the art to flavorful roast beef.
Provided by: Debby - www.AFeastfortheEyes.net
Total time: 1169 minutes
Cook time: 89 minutes
Prep time: 1080 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 4
Ingredients:
  • 1 3.5- to 4.5-pound boneless eye-round roast
  • 4 teaspoons kosher salt or 2 teaspoons table salt
  • 2 teaspoons plus 1 tablespoon vegetable oil (separated)
  • 2 teaspoons ground black pepper
Nutrition:
  • Calories: 133 kcal
  • Protein: 20 g
  • Fat: 5 g
  • Saturated Fat: 2 g
  • Cholesterol: 55 mg
  • Sodium: 980 mg
  • Serving Size: 1 serving
How to cook:
  1. Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.
  2. Adjust oven rack to middle position and heat oven to 225°F.
  3. Pat roast dry with paper towels; rub with 2 teaspoons oil and sprinkle all sides evenly with pepper. Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke.
  4. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet.
  5. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115°F for medium-rare, 1 1/4 to 1 3/4 hours, or 125°F for medium, 1 3/4 to 2 1/4 hours.
  6. Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130°F for medium-rare or 140°F for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes.
  7. Slice meat crosswise as thinly as possible and serve.
Notes: Slow Cooker Eye of Round Roast With Vegetables, Step 2. Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables. Step 3. Whisk beef broth, Marsala wine, …

Slow-roast beef eye of round, with mushroom jus and

Thanks to Bright Cellars for sponsoring this video! Get 50% OFF your first 6-bottle box: https://bit.ly/BrightCellarsRagusea2 Bright Cellars is the …

Delicious Beef Eye of Round Roast a Tougher Cut of Beef

Beef eye of round is a tougher cut of beef . A delicious beef eye or round can be made by cooking low and slow . Low and Slow is a way of cooking at low temp

Slow Roasted "Eye of Round Roast" with Chimichurri

How do you cook a lean and budget friendly cut of meat like an eye of round? You slow roast it in the oven, let it rest, and finish it with a reverse sear. You do not want to cook lean like eye of round, bottom round, or top round on high-heat, trust me.
Provided by: Kim Grabinski
Total time: 135 minutes
Cook time: 120 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
  • 2 pound eye of round roast (USDA Choice or Higher)
  • 2 tablespoon olive oil
  • 1 teaspoon thyme (fresh or dried)
  • 2 teaspoons rosemary (fresh or dried)
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
Nutrition:
  • Serving Size: 500 grams
  • Calories: 382 kcal
  • Carbohydrate: 1 g
  • Protein: 50 g
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Cholesterol: 141 mg
  • Sodium: 709 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Unsaturated Fat: 11 g
How to cook:
  1. Remove your roast from the refrigerator, remove the packaging, and allow it to rest for 10 - 30 minutes to take the chill off.
  2. Remove the silvery skin with a sharp chef's knife. Most roasts will have this removed, but I find they always miss some.
  3. Pat the roast dry with paper towel. A dry roast browns better and this helps the seasoning stick to the roast better.
  4. Drizzle olive oil over the roast and use your hands to rub it all around. This will help seasonings stick better!
  5. Add the seasoning to a bowl and combine thoroughly. Distribute the seasoning evenly to all sides of your roast.
  6. Place the roast into the center of your roasting pan, cast iron, or check my list of alternative roasting pans for additional options. Fat side up if your roast has the fat cap.
  7. Insert your meat probe into the thickest part of the meat. Learn how to use a meat thermometer in my how to guide. See notes for internal temperature guide to doneness.
  8. Take the roast out of the oven, place a foil tent on top, and let it rest for 10 minutes up to 2 hours.
  9. About 20 minutes before your ready to eat, preheat your oven to 500-550 degrees Fahrenheit (260-288 degrees Celsius).
  10. Once your oven is preheated, reverse sear your eye of round roast for about 10 minutes or until a nice bark forms.
  11. Transfer it to a cutting board and carve against the grain for the best result. Since we let the roast rest after cooking it low and slow, we do not have to let it rest again, which I absolutely love.
Notes: Slow Roasted Beef, INSTRUCTIONS. FOR THE ROAST: (1) sprinkle all sides of the roast evenly with the salt. Wrap with plastic wrap and refrigerate for 18-24 hours. (2) adjust an oven rack to the middle position and …

Slow Roasted Beef

Slow Roasted Beef
America's Test Kitchen 2001-2016 p188. ATK doesn't recommend cooking this roast past medium. Open the oven door as little as possible and remove the roast from the oven while taking its temperature. If the roast hasn't reached the desired temp in the time specified in step 3, heat the oven to 225 degrees for 5 minutes, shut it off, and continue to cook the roast to the desired temp.
Provided by: Vanna664
Total time: 30 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: not set
Number of ingredients: 9
Ingredients:
  • 1 3.5-4.5 lb boneless eye round roast
  • 2 teaspoons table salt
  • 1 tbsp + 2 tsp vegetable oil
  • 2 teaspoons ground black pepper
  • *****HORSERADISH CREAM SAUCE*****
  • 1/2 cup heavy cream ; chilled
  • 1/2 cup prepared horseradish
  • 1 teaspoon table salt
  • 1/8 teaspoon ground black pepper
Nutrition:
  • Calories: 46 calories
  • Fat: 3.83141292173853 g
  • Carbohydrate: 3.01669938184246 g
  • Cholesterol: 13.5858333506443 mg
  • Fiber: 0.857093742360224 g
  • Protein: 0.520732292604009 g
  • Saturated Fat: 2.30929541962867 g
  • Serving Size: 1 1 Serving (34g)
  • Sodium: 1229.63558351863 mg
  • Sugar: 2.15960563948224 g
  • Trans Fat: 0.216451250316393 g
How to cook:
  1. FOR THE ROAST: (1) sprinkle all sides of the roast evenly with the salt. Wrap with plastic wrap and refrigerate for 18-24 hours
  2. (2) adjust an oven rack to the middle position and heat the oven to 225 degrees. Pat the roast dry with paper towels, rub with 2 teaspoons oil and sprinkle all sides evenly with the pepper. Heat the remaining 1 tablespoon oil in a 12 inch skillet over medium-high heat until starting to smoke. Sear the roast until browned on all sides, 3-4 minutes per side. Transfer roast to a wire rack set over a rimmed baking sheet. Roast until the center of the roast registers 115 degrees on an instant read thermometer for medium rare (1 1/4 to 1 3/4 hours), or 125 degrees for medium (1 3/4 hours to 2 1/4 hours). (3) Turn the oven off; leave the roast in the oven, without opening the door, until the center of the roast registers 130 degrees for medium-rare or 140 degrees for medium 30 to 50 minutes longer. Transfer the roast to a carving board and let rest 15 minutes. Slice the meat crosswise as thin as possible and serve with sauce, if using.
  3. FOR THE SAUCE: Whisk the cream in a medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in the horseradish, salt, and pepper. Transfer to a serving bowl and refrigerate for at least 30 minutes or up to 1 hour before serving.
Notes: Eye of Round Roast — ButterYum — a tasty little food blog, Slow Roasted Eye of Round Roast. makes 8-10 servings. Printable Recipe. Ingredients. 3 to 5 pound eye of round beef roast. 2-3 teaspoons …
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