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Jun 30, 2009 08:19 AM

Best way to cook an eye roast?

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!

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


    8 Replies
    1. re: Uncle Bob

      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:

      1. re: fourunder

        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.

        1. re: 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.

          1. re: DigitalVelvet

            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.

            1. re: kchurchill5

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

              1. re: DigitalVelvet

                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.

        2. re: fourunder

          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.

          1. re: fourunder

            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.

        3. 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.

          2 Replies
          1. re: LindaWhit

            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.

            1. re: phantomdoc

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

          2. Brine. Sear. Roast. Enjoy.

            1. 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.

              1 Reply
              1. re: Bat Guano

                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 350ยบ now.