Best way to cook an eye roast?

[ChrissyMc]

I was given a 3lb. eye roast the other day. I don't usually cook this cut of beef, so I'm not sure of the best way. How do you prepare it? When I need a roast, I like to make a chuck roast in the crockpot. One time I made an eye roast in the crockpot, I thought it came out kind of dry. Any siggestions what to do with it? Thanks!
Chrissy

[Bat Guano]

Here's a method I stole, er, borrowed from a poster a couple of years ago, on the same topic - sorry, I copied and pasted it but didn't copy the poster's name, or I'd give credit. But this works really well:

Eye of Round is ideal for "Lazy Man's Roast". Season the roast well with salt, pepper and ideally other goodies like garlic powder, lemon pepper, etc. The lean-ness of the meat needs flavor-help. Crank your oven as high as it will go and preheat it. Cook roast for 4 minutes per pound then turn off the oven. Do not open the door for 1 1/2 to 2 hours. It should be pink and juicy on the inside and will produce a little au jus.

[Will Owen]

I haven't done one of those in years, but I roasted a few back in Nashville, where they were plentiful and cheap. I always asked the meat guy if he had some suet, and if I was buying the roast he'd just give me a pound or so for free. I'd season the meat all over, then cut the suet into thin slices (1/8" or so) and wrap the roast in them, tying them on with heavy string. I roasted it hot, and it always came out very nice if sliced thin, but I think I'd stay at or below 350º now.

[ipsedixit]

Brine. Sear. Roast. Enjoy.

[LindaWhit]

Eye round is way too lean for braising like a chuck roast. What Uncle Bob said - give it a good rub with any seasonings you like (garlic, rosemary, salt and pepper are my usual go-tos) and roast until rare. Let it rest 15-20 minutes before carving. Good eats.

[phantomdoc]

Hit it with 2 teaspoons of salt and let it rest a day. Brown on all sides in a cast iron pan before roasting to 115 degrees in a 300 degree oven. Turn off the oven and come back in an hour.

[LindaWhit]

Searing, good idea. Always good to do! Haven't tried your method tho - but boy does it sound easy!

[Uncle Bob]

Roast @ 300* until it reaches 130* - 135*....Rest and serve!

Enjoy!

[fourunder]

I'm a proponent of slow roasting at a lower temperature of 225* for beef, pork and turkey. I find the meat to be more tender and moist using this method. My suggestion is you give the Cooks Illustrated/America's Test Kitchen recipe a try:

http://chowhound.chow.com/topics/608907

http://www.foodsville.com/recipes/vie...

[DigitalVelvet]

I concur with fourunder. I do an eye of round roast about once a month. Leftovers are fantastic when thinly sliced for sandwiches! Slowly heating the roast in a cooler oven (after a good sear) allows time for enyzyme action to do some additional tenderizing. Unless you have a time element, low-n-slow to your target temperature is the way to go.

[DigitalVelvet]

Afterthought: The only way to ensure the desired result, regardless of technique, is based on temperature, not time. IMHO, a beef roast should be rare - medium rare. If you cook a roast based solely on time, you're rolling dice, rather than being precise.

[kchurchill5]

I never thought this would work but it does. It was amazing. I made mine and the first night I thin to medium sliced over a leek and potato mash with roasted garlic. A side of roasted brussels sprouts with a balsamic glaze, and my favorite just because I had lots of tomatoes in my garden a tomato and mozz stack. Nothing fancy, but just good comfort food and it was delish.

The leftovers made a great sandwich, a little au jus, hoagie and melted cheddar, heaven.

[DigitalVelvet]

Ewwww.... I was TOTALLY with you 'til you hit the brussle sprouts... ;) Love the fresh tomato and mozz accompany, tho!

[kchurchill5]

LOL, thats ok, sprouts aren't for everyone, and my Dad says the same thing as you every time I make sprouts so I'm used to it.

[kchurchill5]

I second this, I wouldn't of never cooked this and tried and never liked it.

It was amazing, tender, pink, perfect, go less on the salt by 1/2 but otherwise ... amazing. It was a great roast. I highly recommend as almost everyone did on the post. I would easily make it again.

[jfood]

jfood tried the Cooks Illustrated recipe but used too much salt and it was salty so please follow the amount they recommend.

The roast came out tender though.