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.
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.
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...
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.