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Eye Round Roast?

I bought 2 beautiful looking eye round roasts and have never made one before. Any suggestions or recipes? I do not want to over cook it.

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  1. You can marinate them for one or more days, or simply dry rub them with a mixture of your choice. Take them out of the frig at 1-3 hours before cooking them to avoid uneven cooking. Do not trim a speck of fat from them; that's all you get. Roast in a moderate (325F) oven until rare or at most medium rare (130F is a good compromise - use your meat thermometer). (Remember, the temperature will continue to rise about 5F during resting; if you didn't de-chill the meat well, it might rise 10F or more, which is why you should dechill the meat...) You can also grill them to great success with moderate indirect heat, btw; that is even better.

    When done, let rest under a loose tent of foil for 10-20 minutes before slicing. Make a gravy or jus from the pan drippings. Slice very thinly, against the grain. Some people have a grudge against eye round roasts but for many of us it's what roast beef meant when we were growing up. It's the best way to have lean beef.

    1 Reply
    1. re: Karl S

      That's what we had every Sunday when I was a kid. My mom made the best gravy and cabbage salad, too. Funny, I hardly ever cook that cut now. I usually go with bottom of the rounds for a roast- unless I am going all out- and then it is a standing rib roast.

    2. What I like to do is get a bunch of suet - if you ask nicely, the guy might even slice it for you, but otherwise just slice it thin, about 1/8". Season the meat, then tie the sheets of suet to encase the roast. I roast this at a high heat, around 400º, to an internal temperature of 140º or so. Let it rest for about 20 minutes, then remove the suet and string and slice thinly, as Karl suggests. Serve it with mustard, and/or horseradish in sour cream.

      In Nashville I always asked for suet when I bought the roast, and they'd give it to me for free. Haven't tried that here in LA...

      1. Thanks so much. We also had this cut growing up :) I am not much of a "pot" roast fan and am more of a roast beef kinda gal and it looks nice and lean.

        1 Reply
        1. re: doberlady

          Eye round makes terrible pot roast; use rump roast instead for that!

        2. Here's what I do with eye round roast:

          Heat some olive oil in a cast-iron skillet over high heat. Season the roast and place it in the skillet, turning to brown all surfaces. Then put it in a 500-degree oven for 15 minutes; turn the oven off and leave be for 2 hours. This makes a nice medium-rare roast, which is absolutely lovely sliced thin.

          One way to season this is with a gremolata of kosher salt, parsley, lemon peel, pepper and parsley. But the last time I did this, Mike complained about the taste of the gravy I made, so I have started using a seasoning called "Prime Rib Rub" that he buys at a nearby locker. It caramelizes very nicely on the outside of the roast and in the pan.

          1. Eye round makes terrible pot roast; use rump roast instead for that!

            But of course ;)

            1. I use eye round in my smoker. 225-275 degrees, 6-8 hours, it comes out great. I find it a little too tough for a quick cook higher heat roast. The slow low temp makes it tender.

              1 Reply
              1. re: robertpasadena

                Wow an eye of round roast I might consider eating on a dare. After weekly exposure to an unseasoned eye of round roasted until it was suitable for boot-making the mere thought of the stuff makes me shudder. I haven't touched it since, nor will I ever consider eating a pork chop - never! Luckily veal and lamb chops weren't in Mom's repertoire!

              2. Yes eye of round can be tough because it is the cut of beef that has the least fat, hence probably the best for you, relatively speaking, beef wise. I roast it, put it in the fridge to cool and thin slice it on my professional meat slicer, makes great hot or cold beef sandwiches.

                1. My friend's parents came here (US) from Cuba. Mami (as we all call her!) made this incredibly delicious "boliche relleno," the best roast I ever ate. Mine have been good but have never matched that first one. She makes hers with pot roast, but under the "boliche relleno" heading on the original recipe she typed for me, she had typed in parenthesis "eye round." Now if you try to translate boliche, it is bowling, so I guess this is something that doesn't translate literally (like catty-corner, etc.) But Mami told me that it was typically made with the eye round roast. She just preferred making hers with rump roast. I have made mine with both. The first few times, I used an eye round, and after that went to rump roast ($$).

                  So here's Mami's Cuban Eye Round Roast recipe:

                  Pierce a hole through the length of the boliche. Season inside with soy sauce. Stuff with ham, bacon, and onion. On the outside season with some more soy sauce, black pepper, garlic, oregano, cumin, and 1 or 2 bay leaves. Add 1/2 c of wine and 1 onion soup envelope. Pace in a container in the refrigerator overnight or 1 day to marinate.

                  In one stick of melted butter, brown roast on all sides. Add all the juice from the container and cook for about 3 hours or until tender, sliced, and serve with rice.

                  If it needs it, add more wine and soy sauce with some water. To make it thick use some flour just like for gravy.

                  Mami served this with black beans. If you want her black bean recipe, let me know. I can post that, too.

                  2 Replies
                  1. re: luv2bake

                    I've seen another recipe for boliche that calls for an eye-of-round roast with an X-cut up the center, stuffed with a Spanish chorizo. Haven't gotten around to doing that yet, but it's insanely tempting.

                    1. re: luv2bake

                      This sounds so good. PLease do post her black beans recipe. It is hard finding authentic cuban black beans recipes!

                    2. In our house the Eye of Round is known as the "Bloody Roast"!!

                      And the leftovers sliced very thin go well on some Submarine bread with some Aujus for dipping..

                      1. You can smother it in mustard (or whatever suits your fancy) then roll it in rock salt to coat, patting more salt on any exposed bits, then roast as you would any roast until a thermometer reads whatever you're going for. The rock salt coating will turn into a hard crust. At this point you can let it rest in the coat then bring it to the table and whack the crust with the back of a knife or a small mallet and it will crack off, revealing the juiciest and most flavorful roast you've ever tried. This is a steam/roast method that makes for a dramatic presentation, though you don't get a toasty crust on your roast. But it's fun and different and delicious!