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Oct 16, 2006 04:33 PM

Eye of round

My mom used to do an eye of round braise when I was a lad. This was pot roast to me. I've since discovered that I much prefer this lean cut as a plain roast, seared, roasted to medium-rare in the middle, but woudn't mind branching out a bit. Anyone have any secrets for such a cut? Anyone else ever had such a lean cut as a braise or "pot-roast?"

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  1. Do not use eye round for braising; too lean for pot roast.

    If you search "eye round" on this board, you'll get a number of threads on ideas. Marinating and grill-roasting is a tradition in my family. Must be sliced very thinly, against the grain. Must not be cooked more than medium rare.

    2 Replies
    1. re: Karl S

      Agreed. I usually use chuck roasts for pot roast. The slow braising breaks down the fat and makes the meat oh-so-tender.

      Eye rounds are good for quick searing/grilling/simple roasting to medium rare.

      1. re: Karl S

        Not true. It makes a great pot roast. After searing, cooking it at a slow simmer in liquid (with whatever additions you like: sliced onions, beef stock ,chopped carrots, bay leaf etc) for 3-4 hours (covered) will yield a tender delicious roast. Slice thinly, serve with the sauce .

      2. Eye of round is the cut with the least fat, therefore the most healthy as far as beef goes, this makes it a tough piece of meat as a roast. I usually roast the meat, cool it in the fridge and use my meat slicer to make roast beef sandwiches.

        1. Rub with seasoned salt/garlic powder/paprika/black pepper, grill over charcoal, and slice thin for Baltimore pit beef sandwiches. Serve with raw onion and horseradish mayonnaise on a soft kaiser roll.

          1 Reply
          1. re: monkeyrotica

            Mom made eye round often and she rubbed with salt, pepper and paprika. Then, using a knife or tip of thermometer (never noticed), would create pockets for inserting garlic slivers--all over the roast. Not sure about temp and timings though. But we served rare in center.

          2. I like Eye of Round for pot roast or roasted for Roast Beef. I use (horror of horrors!) Liptons French Onion soup Mix and Campbell's Mushroom and cook at 325 for 3 hours in an aluminum foil packet for Pot Roast. Makes great gravy and is easy to do. Also, is not greasy. Never been a fan of chuck roast.

            1. Has anyone tried brining this cut? I've never brined beef, but eye round might be a good candidate.

              2 Replies
              1. re: pikawicca

                I've wondered about this too, but I can think of three reasons not to.
                1. The issue with brining is that health concerns mandate overcooking poultry, whereas with beef that's not a problem... at least not yet.
                2. Modern poultry has little flavor so watering it down doesn't hurt much, but I assume it would hurt beef.
                3. Brining doesn't cure toughness, which is the issue with the eye of round, just dryness.

                On the other I've wondered if there was brining involved somewhere in the process of making deli style roast beef.

                1. re: amkirkland

                  I've seen corned eye of round in the meat section, right next to the briskets, so it can be done. Whether or not it's worth eating is another question.