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Jan 7, 2012 03:32 AM

Beef Eye Round Roast

Doing a small wedding shower for 40. My concern is that this cut of meat is usually tough. I need to roast it the day before. Slice it the next day and add some hot light gravy and keep it warm. Anyone know best way to roast this?

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  1. This need not be tough. It's not the bottom, after all, which needs a crock pot type treatment. If you braise it instead of dry roasting you should have no problem. One recipe my family likes is when I use apple juice for the liquid. I've seen a recipe, I think on CH, for using Dr. Pepper.

    Because you'll be reheating it, you'll want to slightly under cook it, so keep the center rare to just barely medium rare.

    If you keep it moist, season it well, and don't overcook it, your guests will rave about it.

    3 Replies
    1. re: cantkick

      Good advice! Also braise the meat at a low temperature to have less shrinkage. Slicing it thinly and against the grain should also make it easier to chew.

      1. re: ChiliDude

        I also think low temp's a good idea. so about 325?

      2. re: cantkick

        Thanks so much for your input. Always worry when it comes to catering "beef"

      3. This is the single best method for cooking Eye Round Roast. Well, I'd say the best way would be to reverse the sear but this method is pretty close to perfect.

        5 Replies
        1. re: joonjoon

          I agree that the CI Eye Round is superb. There will be no drippings to speak of, so you will need to make gravy with separately-prepared stock or base.

          1. re: joonjoon

            I so appreciate all of your advice and comments. The test will be on Saturday morning. :-)))

            1. re: joonjoon

              I would go w/ this method, too. Here is a good discussion on what should and shouldn't be braised and I agree w/ those who say don't do it. It doesn't have enough fat or connective tissue for long slow braising.


              1. re: chowser

                Did I miss something here? The OP was talking about ROASTING eye round. The CI method is for eye round as a roast beef, not a pot roast.

                1. re: greygarious

                  Sorry, the first suggestion above was about braising but I was feeling too lazy to respond here and above. I should have at least separated my response into two parts: the first about agreeing w/ the CI method; the second disagreeing w/ braising.

            2. them out of Eye of Round? That would be the best suggestion! :)

              Braising is bad idea. You need plenty of intramuscular fat to do this, and Eye of Round has almost zero. (In fact, I use it for my smoked beef jerky recipe.)

              Find the smallest roasts you can, and definitely go with the salt cure at least a day if not multiple ahead of time. In fact, I would wrap in towels and do a 3 day dry age if you have time with this meat. You need some enzymatic activity to help you out beyond the salt cure.

              Trim any overly dried areas. Tie the roast to make sure you have even cooking.

              Then, I would thoroughly brown them after brushing with a mixture of rendered kidney suet (tallow) and clarified butter. This will add flavor (eye of round has little beef flavor due to it's low fat content), and allow for a gorgeous brown.

              Once browned thoroughly on the stove top (cast iron works great), let he residual heat dissipate. Then take to a 200 degree...yes, 200 degree oven on the same day you want to serve. Bear with me, I know you need to transport and reheat, but we can skip that step. Once you hit 120 on your meat thermometer (leave probe in while cooking), pull the roasts.

              Now, FTC them. Wrap the roasts tightly in heavy duty foil x2 or 3 layers. Then wrap each roast in a large bath towel, and place into a towel lined cooler, shut the cooler. Your roasts will residually move up to med rare range - and they will hold temp for several HOURS if done quickly.

              This works wonders. And by slicing across the grain angularly, along with the salt cure and aging, you should have a relatively (or as best as you can expect) tender piece of meat. Message me for if you want more details or thoughts.

              Also, I would definitely sauce this meat. It needs some love in terms of flavor. If you want ideas on a couple nice additions (horseradish cream, and a simple peppercorn demi, let me know).

              Finally, when serving you will more than likely have squeamish folks who claim Med Well is the only way to eat their beef. You can tell them to go hungry (my preferred method), or to keep peace, just have a pot of au jus simmering next to you with some Kitchen Bouquet in it. Drop the slices of roast into that, and they will quickly give the appearance of "well done" meat, even though the internal temp hasn't risen much past medium. They will rave how tender your "well done" meat is. I use this trick every year at Christmas for my tenderloin / prime rib carvings.

              2 Replies
              1. re: ssgarman

                Wow what great thoughts. Today I'm going to do the salt bit. If I wasn't so particular about what I serve I wouldn't care if it was tough or not. There are caterers that just throw anything at their clients. I feel this way. If I wouldn't eat I'm certainly not going to allow others to eat it. :-)

                1. re: Sarika

                  Those would be the caterers that aren't in business long! I'd steer clear of the garlic, no reason to pierce or cut that meat at all prior to serving it. I'd rather see you make a simple horseradish cream, and a glaze of some sort, then just use some ketchup bottle style dispensers when serving. Small 'mound' of horseradish cream, and drizzle of the glaze on the meat will go a long ways to adding some flavor.

              2. I used to use eye round as roast beef - once it cooled I, sliced very thinly on a machine - otherwise I found it too tough, unless eaten immediately -
                Also, I took the meat out at 120-125 - it was done at that point - no more heat.

                I roasted so many of these that I can tell you also to make sure that you get at least choice, prime ie or CAB or better quality - lower quality turns grey/pink as soon as you cut it - even if it's been rested properly.

                I used to make sandwiches w/ roast beef, caramelized onions and horseradish cream - they both work well as condiments with any beef, especially roasts.

                Overall - if you have access to a wholesaler - I would ask for a suggestion for another cut.
                Look into tri tip.
                That said - I wonder if the salt crust method would work?

                2 Replies
                1. re: harryharry

                  The pieces I got was Angus. Hoping for the best. Thanks for suggestions. I'm thinking about inserting slices of garlic.

                  1. re: Sarika

                    If you are doing roast beef, as opposed to pot roast, and using the CI method, I'd advise against the slices of garlic. You will be roasting at a low temperature so the garlic would probably taste too raw. When I use the CI recipe, I rub garlic powder over the seared exterior before putting the roast into the oven. I think you could, alternatively, use garlic salt rather than plain for the overnight salting.

                2. season with salt, pepper, soy sauce, olive oil, sear it, roast it leaving some pink in the middle. refrigerate , slice thin cold, serve cold to room temp, with prepared horesradish, onions, mayo on good sourdough, better than just about anything with your clothes on.

                  4 Replies
                  1. re: dijon

                    Good wit there dijon. Thanks. Only problem is that although I am going to slice it cold I have to pour a light sauce over to keep it hot. My worry is that the sauce will become too hot and toughen the meat. Is that possible?

                    1. re: Sarika

                      FTC works...really. Several hours of holding at the right temp...

                      1. re: Sarika

               them out of Eye of Round? That would be the best suggestion! :)


                        I'm going to repeat ssgarman's earlier response as the best advice on eye round, but if you choose to ignore then....Anytime you put anything in a chafing dish with heat is going to overcook the meat past 10-15 minutes....especially thin sliced beef and sea foods.

                        Follow the advice for the low and slow CI approach. If this is done as a buffet, then have you considered a carving station for the meat. You could simply rewarm the oven on the day of the party, have a carving station with a couple of sauces, both hot and cold available. Roasted Beef, even when serving Prime Rib or Whole Tenderloin Fillet slices do not need to be served hot, only warm or room temperature. You could slice the meat and fan it out on serving dishes accompanied by a tuna aioli....ala *Vittelo Tonnato*

                        Like others have mentioned Tri-Tip, Top Butt Sirloin and Flap meat are all better choices. You could slow roast the day before and grill to warm on the day of.

                        1. re: Sarika

                          I think trying to reheat it will toughen it too, hence my cold suggestion, cold really is good. Otherwise you have the FTC, CI suggestions, not really sure what those are. Talking them out of eye of round might be the best suggestion if you want it hot.