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Eye Round Roast Recipes??

j
jessicheese Apr 30, 2010 06:46 AM

Does anyone have recipes for an eye round roast? I've never prepared one before and am looking for some ideas. Thanks!!!

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  1. 4
    4Snisl Apr 30, 2010 07:19 AM

    This thread talking about the Cook's Illustrated low-temperature roasting method might be just what you're looking for!

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

    3 Replies
    1. re: 4Snisl
      h
      HungryinBmore Apr 30, 2010 09:37 AM

      grind it up and make cheeseburgers.

      1. re: 4Snisl
        greygarious Apr 30, 2010 05:50 PM

        I second the CI method, as long as you like your roast beef cooked no more than medium-rare. This cut will be tough at medium to well-done.

        1. re: greygarious
          bushwickgirl May 1, 2010 02:09 AM

          Tritto on the CI method, no more than medium rare, unless you're braising it, and I top it with a special gremolata right before roasting is done, fresh thyme, rosemary, flat parsley, garlic and lemon zest, minced and blended; a little jus on the side and call me for dinner.

          Thinly sliced leftovers make good roast beef sandwiches.

      2. s
        sarahplumley Apr 30, 2010 10:40 AM

        Jessi-
        Marinade:
        1 cup plum preserves
        1 cup red wine
        1/4 cup worschechire
        1/4 cup soy sauce
        fresh rosemary
        fresh thyme
        black pepper
        kosher salt
        5 garlic cloves chopped
        Mix all ingredients and put into large Ziploc bag and add the roast. Marinate at least 3 hours, or overnight. Remove meat and roast in oven at 375 degrees until internal temp is 105-115 (depending on how done you like your beef)
        While the meat is cooking, pour marinade through a strainer into a saucepan. Bring to a boil, and then reduce to a simmer until thick like a syrup. Ladel the sauce over sliced beef. Let me know how it turns out!

        1. Mild Bill Apr 30, 2010 08:36 PM

          My wife's Argentinean Italian grandmothers & mother make 'estofado' with eye round...
          They brown the whole roast on all sides in a hot cast iron pan and then they throw it in a large pot with sauteed aromatics and they build a spaghetti sauce on top of it...

          After simmeing for a few hours the meat softens and the sauce picks up its meaty essence...
          They'll use the sauce for a bold pasta like Fusilli Longhi, Rotini, Wagon Wheels, etc, with grated cheese--- and they'll slice up the meat and serve it separately topped with some sauce and grated cheese...

          It's a scene man...

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