HOME > Chowhound > Home Cooking >
What have you made lately? Share your food adventure

Eye of Round - 1, Me - 0

Astilbe Jan 13, 2014 06:15 PM

I had my first encounter with eye of round roast tonight. I hate to say it but I think the roast won out. I took heart from an older thread about the CI method of salting the roast (3 pounder) for 24 hours (check), searing then slow roasting in a 225 degree over until internal temp of 115 (check) and let it sit in the oven until that bad boy hit 125 (bam!).

My problem - it still had a lot of intermuscular...stuff...that made it very chewy; my boyfriend gave up on it after a bit. What hurt my heart is that if you could get away from that bit, the muscle was melt-in-your-mouth goodness. Is this just how this cut of meat goes? What I read was more raves than not about this method of cooking. I do not have an electric knife so I hand-carved as thin as I could which was about a 1/4" thick. A sub-question is could the quality of the meat itself have something to do with the chewiness? We bought the roast from a small "farmstand" type store that repackages meat and we realized tonight that there is no grading on the repack. I'm wondering if this is worth trying again with purchasing from a different source.

Thank you in advance for any and all help! :)


  1. greygarious Jan 13, 2014 07:31 PM

    I question whether you actually had an eye round. Maybe a chuck eye? Eye round is, AFAIK, one clean muscle without any "stuff" within it. A little fat and silverskin on the outside, but that's about it.

    1. f
      fourunder Jan 13, 2014 07:57 PM

      The method you used is fine.....the cut of meat is the problem. Which image did your roast look like?



      I also think you would benefit from roasting to a slightly higher finished temperature of 135* Pulling at 115-125 is still Rare to many and that's why you may have had some extra chew.

      2 Replies
      1. re: fourunder
        Astilbe Jan 14, 2014 07:07 AM

        Thanks for the tip, Four. I'll make a note of the temperature for the next attempt. :)

        1. re: Astilbe
          fourunder Jan 14, 2014 09:52 AM

          From past experience, with various cuts of meat, whether roasted or grilled. meat cooked up closer to medium is often more tender than meat cooked closer to rare. It has to do with enzymes breaking down the meat through the cooking process with heat and time...which is not done if the meat's temperature is not elevated. Think how easy it is to cut a roast as opposed to raw beef.

          Below are some threads I started on the topic of beef cuts and the benefits of the low and slow approach....which mirrors the CI Method. You may find them helpful. The notable difference I have found is in the holding times. The longer you are able to rest the meat, the less chance of any bleeding and loss of moisture.

          Please note, all the cuts I recommend are similar in price at regular pricing, or even cheaper when on sale compared to Eye Round or Top Round...thus my reasons for believing they are better option at $5/lb or less.

          Round Cuts


          Shoulder Cuts


          Chuck Roast / Cross Rib Shoulder Roast


          Top Butt Sirloin


      2. John E. Jan 13, 2014 08:54 PM

        I agree with grey, eye of round usuallt has no connective tissue. To save it, cut it thin and reheat it with jus for French Dip sandwiches.

        1. j
          joonjoon Jan 13, 2014 10:53 PM

          I've never seen an eye of round with stuff running through it...it should just have a fat cap and no sinewy stuff in it. You might have just gotten an off cut.

          1. j
            jaykayen Jan 14, 2014 02:55 AM

            I did the CI method, too. On a piece that was supposed to be Choice, from Costco so I know it was not mislabeled. It was a failure. What a waste.

            1 Reply
            1. re: jaykayen
              Astilbe Jan 14, 2014 07:07 AM

              Makes me want to slap someone...namely myself.

            2. a
              Astilbe Jan 14, 2014 07:06 AM

              Thanks everyone, looks like it was a bottom round. I spent some time on the Googles and well, lesson learned. The good news is that the drippings made a fantastic au jus with some chianti, canned broth and veggies. I definitely feel better about trying this again with better sourced meat! :)

              6 Replies
              1. re: Astilbe
                Raffles Jan 14, 2014 07:37 AM

                Pot Roast or Braise the bottom round next time!

                1. re: Astilbe
                  greygarious Jan 14, 2014 07:52 AM

                  If you do the CI method on a piece of eye round, you will not have any drippings to speak of, because there's basically no fat. Just a little black spot where the meat contacted the pan. So if you want gravy, you'll need to buy/make broth separately (from a different cut).

                  If the seller mislabeled your roast, you should get a refund.
                  If not, be careful to read the label carefully before you buy.
                  And don't confuse chuck eye with eye round.

                  1. re: greygarious
                    Astilbe Jan 14, 2014 09:03 AM

                    I checked the label last night, eye of round clear as day. I guess I should say drippings were what salt/crust/oil left in the sear pan with a lot of red wine and broth.

                  2. re: Astilbe
                    joonjoon Jan 14, 2014 08:54 AM

                    If you had drippings something tells me you had your temp too high. When you roast at a temp that low you usually get almost no drippings...

                    1. re: joonjoon
                      Astilbe Jan 14, 2014 09:04 AM

                      Oven temp was good, I used the searing pan browned bits :)

                      1. re: joonjoon
                        fldhkybnva Jan 14, 2014 11:01 AM

                        I agree, I've done quite a few roasts now at 225F or lower and not a dripping in sight

                    Show Hidden Posts