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Use for an eye round roast

I discovered an eye round roast in the freezer. I don't know why I bought it since I wasn't crazy about the last one I made as a roast beef. Any other suggestions of what to do with it? TIA

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  1. Roast it 'til well done and use it as a hammer?
    Marinate it in lots and lots of garlic, rosemary, evoo and s+p and sear it off, finishing it to med. rare in the oven.
    Slice and use for brushcetta with arugula and a nice creamy dressing, among other toppings.
    Use for panninis.

    1 Reply
    1. re: monavano

      I was thinking it could be sliced thin and used to resole shoes

    2. Coincidentally, I'm watching The Chew and right now, Clinton is making chicken fried steak nuggets with eye round.:

      2 Replies
      1. re: monavano

        I hope he pounded the every lovin' heck out of them first. Bleah.

        1. re: mcf

          I was surprised at the choice of cut.

      2. Vietnamese carpaccio

        lime juice, thai basil, chiles

        1 Reply
        1. re: seamunky

          Or slice very thinly, drop raw into Pho.

        2. Makes a nice pot roast. Brown, add chopped carrots, onions, celery, garlic and Worcestershire. Braise, in beef stock until tender. Strain drippings for gravy. Serve with mashed potatoes and sweet and sour red cabbage.

          6 Replies
          1. re: Hopefulone

            Eye Round is not a "touch muscle" cut. Not sure it will pot roast well.

            1. re: sbp

              I've made pot roast (actually asado negro) with eye round, and it came out fine.

              1. re: EricMM

                You're right. It'll be a little dryer than a chuck roast but with some gravy it's fine and cold sandwiches with horseradish sauce are great.

              2. re: sbp

                It's just so lean and dry, can't imagine enjoying it roasted or braised. I like the thin sliced in soup idea, or carpaccio.

                1. re: sbp

                  Ha e been using eye round for pot roast for over 30 years. Learned it from my mother. Just be sure to use the drippings for gravy.

                  1. re: Hopefulone

                    The differences of opinion here might have something to do with technique/equipment. I think the older slow-cookers, especially, had a low setting that would keep the meat from getting too hot. For safety reasons, but not culinary reasons, a lot (or all?) of current slow cookers have a higher "low."

                    The principle of the Cooks Illustrated roasting approach is to avoid letting the meat get over 130F (or something like that) for as long as possible, so that enyzmatic action can keep tenderizing the meat as long as possible. It's a dry version of the sous-vide approach.

              3. Not a cut i usually buy either. Not alot of flavor as a cut, so better to add alot of flavor. There's a good recipe in an old Latin American Cooking book that stuffs it with ham and eggs and olives....and over the roast goes a tomato based sauce.

                  1. re: ChiliDude

                    Won't you wind up with tough little nubbins of meat? This isn't chuck/shoulder/short rib.

                    1. I've done the Cooks Illustrated recipe, which many people like and I do think it makes the most of this as a lean roast cut. But I did find it a bit too salty, still, and not "great," just not bad.

                      In your position, I'd consider going to a European dish called Roulade which I had a lot in Germany. It involves slicing meat thin and pounding it flat, and then flouring and rolling it up with various things, notably bacon (Speck or Prosciutto for Germans) and herbs and seasonings. Many variations. Serve with a great sauce, like a port wine reduction, or something combining savory and sweet.

                      If you search, take note that Roulade is singular and Rouladen is German plural. The terms derive from French for "roll." Here's one:


                      Edit: very nice as Winter dish, by the way.

                      2 Replies
                      1. re: Bada Bing

                        Also spelled Rolladen. My German mother stuffed them with chopped regular bacon, and onion, with bay leaf and clove in the braise. The sliced round is no more than 1/4 inch thick. One of my favorite childhood meals.

                        Lidia Bastianich has a completely unappealing version involving pickles and carrot, if memory serves.

                        1. re: greygarious

                          Yes, I saw some recipes with pickles and it seemed quite odd. In fact, the foodnetwork recipe that I (just randomly) linked to above also includes pickles. I prefer a purer savory profile for Rouladen, with the possible exception of a portwine sauce as an eligible topping, and even that sauce is pretty close to savory.

                      2. The latest Cooking Light magazine has a nice sounding recipe that turns an eye of round into sandwich slices or you could make tacos, fajitas, or salad out of the cooked meat.

                          1. re: Uncle Bob

                            What did grillades do to deserve being made from eye round!?

                            1. re: monavano

                              Would not be my first choice for sure. Done right it could work on some level however. Trying to give the OP and idea. ~ What's yours??

                          2. Slice in 1/2 inch medallions. Cube or tenderize them with a 48 blade tenderizer and use them for chicken fried steak or Swiss Steak. Someone will tune in that you should never braise a cut like that because it doesn't have connective tissue. Yep. that's the rule. Maybe Swiss Steak is the exception that proves the rule. Something like chuck steak would break down into little bite size pieces but then it woudn't be Swiss Steak, it would be stew.

                            Roasting the entire roast and then slicing it for sandwiches would be good. When I was a kid, we would tolerate rump roast the first night so we could have hot beef sandwiches the next night.

                            1 Reply
                            1. re: Hank Hanover

                              Yes, the Swiss steak works with round, even if it's not pounded, as long as you don't rush the braising. The meat itself is stringy, but the sauce keeps it from getting too tough or dry. Next time I make it I will see if the slices are benefitted by the baking soda bath (1tsp to 4 oz water, soaked for 15-20 min, rinse well, pat dry) Cook's Illustrated recommends for tenderizing diced chicken and pork for stirfries. The soda denatures an enzyme that would otherwise cause the protein strands to shrink, forcing out liquid and thus toughening the meat.

                            2. I've had success with a VERY slow roast followed by a quick sear. As close to a sous vide as I can do without the equipment. Oven at 170, season meat heavily, roast for several hours until temp comes up to 105. Then take out, oven up to 550 and let it stay there for an hour to really heat up. Roast back in for about 15 minutes till temp at 125.

                              1. If you have a pressure cooker, it is what is used for Cuban Pot Roast. The PC leaves it juicy and fork tender.

                                1. You can grind it, mixed with a fatter cut like short rib, then use that for meatballs or burgers.