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Cooking eye of round roast-help!

Seems elementary, but not being a big beef eater I don't know the best (easiest!) way to cook this for my husband. It's a lean 2 lb roast - wondered about cooking it in a covered iron pot in the oven? What temp and how long for rare, med-rare, med etc...seasonings?.....yes, I'm a complete idiot when it comes to the basic kind of cooking your mother should have passed down! Thanks!

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  1. Eye of round isn't the most tender cut of meat in the market so, IMHO, it'd be best prepared by braising. I'd suggest you never judge how well done your meat is by timing it in the oven. Always use a meat thermometer to determine when it's cooked to the degree you prefer. I typically use an estimate of "time per pound" as a starting point. That estimate will depend upon what temperature the roast is when it enters the oven. If I've just taken the roast out of refrigerated storage I add about two minutes per pound to the start estimate. For example, if I've gone from the frig. to the oven at a start temp. of 325 degrees I'll figure about 20 minutes per pound and then check the internal temperature at the end of 40 - 45 minutes to see how it was progressing. That said, I'd plan on needing a total of about an hour to an hour and a quarter for the 2# roast to reach a suitable internal serving temperature (which for me would be 125°F to 130° (rare) 130°F to 140° ( medium rare) 145° to 150° (medium) 155° to 170° ( well done)
    I try to remove my roasts from the oven when they've reached a temperature that is about five or ten degrees below the final temp. I'm trying to achieve, cover it loosely with foil and let it rest on the counter for 15 minutes before carving.
    Here's a pretty good (IMHO) braising recipe that might interest you:

    http://forums.chef2chef.net/viewtopic...

    5 Replies
    1. re: todao

      Many many thanks - what a great site. Uh...could you tell me what might be a better, more tender roast for next time?

      1. re: lindsley

        If you want inexpensive, try top sirloin. It is meaty and has plenty of marbling, making the roast succulant.

        1. re: lindsley

          I used Top of the Round for years, and it was a great tasting roast.

          I don't make it any longer, because the kids are grown and I am on my own. But, it was a reasonably priced and tasty roast. I always cooked it this way. Bring it out on the counter about an hour before cooking. About 10 minues ahead of cooking pre-heat oven to 450. Get a roasting pan. Place 3 carrots and 3 stalks of celery down on the bottom of roasting pan, as you rack to place the roast on. Salt & pepper the roast, dust with flour. Place roast in oven for 15 minutes, turn down to 325 and roast 15 minutes per pound. Make sure when you remove the roast from the oven, loosely cover with foil, and let sit for 10 to 15 minutes to rest. I always used this time to make easy gravy from the dripping in the pan on top of the stove. The carrots and celery give the gravy a delicious flavor.

          1. re: lindsley

            I've always used chuck cross rib. I season with a nice crust of pepper, garlic powder & thyme, put in on a rack over a pan of au jus (adding addl water as needed) and do it in the gas grill with hickory chips until 120 degrees for med rare. Serve thinly sliced with the au jus and horseradish. It is also very good roasted in the oven just doesn't have that nice smoke flavor

            1. re: lindsley

              The most tender cuts of meat come from the part of the animal that doesn't work as hard, from a muscle exertion point of view, as the rest of the muscle mass. Specifically, the loin. But these are usually the most expensive (who would'a guessed?) too. Tenderloin will melt in your mouth; but I don't find it to be as flavorful as top loin or sirlon - of course those aren't as tender as "tenderloid".

          2. With an Eye Round Roast I'll do one of two things...
            I'll slice thin, pound, season, bread & fry to make 'milanesas'--- drizzled with lemon or put under broiler with sauce and mozzarella...
            Like little veal parmesans but with the beef...

            ---or I'll heat up a heavy dutch oven, season, oil, and brown the roast on all sides, then toss in a ton of onions, oregano, thyme, bay leaves, red pepper flakes, smashed garlic, & tomato sauce after the onions get some color...
            Enough tomato sauce to come 3/4 up the sides of the roast...

            Cover and 'simmer' for 3-4 hours, (stovetop OK, oven better) turning the meat a couple times, then just turn off heat and let rest for a half hour so the tender meat can relax and pull in some flavorful moisture...

            The sauce'll have the most rustic meaty essence and is great served on a larger pasta like Ziti, or more fun Wagon Wheels, with sliced meat and sauce on the side or on top... Grated Parm and a drizzle on extra virgin as the final blessing...

            Creamy Polenta is also absolutely insane here in place of the pasta...

            Some sauce, some meat, some pasta or creamy/cheesy polenta on a fork!

            That's how to live your life!

            1. This is the kind of "roast beef" that I grew up with, and it's fine to roast. Honestly, I don't think it has enough fat and connective tissue to be a good braiser. I use a technique from Cook's Illustrated for "cheap roasts."

              Basically, heat up a little oil in your cast iron on the stovetop, and season the roast all over with salt & pepper, then sear the roast on all sides (basically just plop it in the pan, leave it alone for 3-4 minutes, then turn to a fresh side. Repeat until most of the exterior is browned.)

              Then put the pan in the oven at 250 for about 45 minutes - you're looking for 110. Once it reaches 110, increase the oven to 500 and cook until the internal temp reaches 130 (about 15 minutes).

              Remove the roast from the pan, add a dollop of white wine (half a cup or so), and simmer that while you scrape up the browned bits from teh bottom of the pan. Then add about a cup of chicken broth and let that simmer for a couple of minutes.

              Slice the roast thinly and eat with the sauce.

              2 Replies
              1. re: cyberroo

                Yes, it'll be fine as a roast. It looks sort of like filet mignon, but the similarity ends there. It has texture and flavor. Season it well, with salt and pepper, and I always studded mine with slivers of garlic poked here and there. Just make a little slit with a knife and slide the garlic in. It should really be served rare for the most tender result. I've even cooked a yorkshire pudd along side. As a sauce, sour cream with lots of horseradish stirred in, is good. I like my electric knife (a relic!) to slice it thin after it's rested a while. Good luck!

                1. re: cyberroo

                  That's how I make mine, and I love it. Makes good use of a "cheap roast." I did want to point out to the OP that cooking it past medium, IMO, makes it tough and not very tasty. If you like your meat more well done, a sirloin or rib cut is better because it has more fat and internal marbleing (sp?) to keep it moist.

                2. I posted a similar question about a month or so ago and here is the thread: http://chowhound.chow.com/topics/552986

                  If you scan down the replies, you'll find my final report - what I did and how it turned out. In brief, I seasoned it well, roasted it on high heat for a short time, then let it sit in a turned-off oven for several hours. It was absolutely perfectly medium rare. Eye of round is not my favourite cut to roast, but done that way and sliced thinly it turns out tender and juicy. Braising, I think, would make it dry and tasteless.

                  1 Reply
                  1. re: Nyleve

                    Thanks - sounds just perfect...and easy! Will try it tomorrow