Eye of round roast can seem intimidating to cook because it is an extra-lean cut of beef that can easily turn out dry and tough if not prepared properly. The good news is there are several methods you can use to ensure this affordable cut turns out juicy, tender and flavorful every time.
What is Eye of Round?
The eye of round is a small, cylindrical roast that comes from the rear leg of the cow. It’s sometimes labeled as “round tip roast” or “round cap roast.” This is an extra-lean cut since it comes from a working muscle group of the cow. While very lean, it can be tough due to the connective tissue that runs throughout it.
When purchasing an eye of round roast, look for one that is bright red in color with white fat marbling throughout. Avoid any with dark spots or dry edges, which are signs they may be past their prime. A 2-3 pound roast is ideal for feeding 4-6 people.
Methods for Cooking Eye of Round
To prevent eye of round from turning out dry and chewy, most recipes rely on moist cooking methods and tenderizing techniques. Here are some of the most popular ways to prepare this cut of meat:
Braising
Braising the roast slowly in liquid helps break down tough connective tissues. Try braising in beef broth, red wine or a sauce at 300-325°F for 2-3 hours until fall apart tender.
Roasting
Roasting uses dry heat, so it’s important not to overcook the meat. Roast at 400°F and use a meat thermometer to take it out at 135°F for medium rare doneness. Letting it rest after cooking allows the juices to distribute.
Sous Vide
With sous vide’s precise temperature control, the meat comes out evenly cooked edge to edge. Vacuum seal and cook in a water bath at 135°F for 1-2 days to tenderize it.
Slow Cooker
The moist, gentle heat of the slow cooker breaks down connective tissue over 6-8 hours on low. Keep the roast wrapped in foil along with flavorful liquid like broth.
Marinating
Marinating for at least 2-3 hours in an acidic ingredient like wine, vinegar or citrus juice helps tenderize the meat. Herbs, spices and oils in the marinade also add flavor.
Tenderizing Methods
In addition to moist cooking techniques, there are other ways to help tenderize a tough eye of round roast:
- Use a meat mallet or tenderizer to break down muscle fibers.
- Rub with salt and bake at 275°F for 1 hour to allow the salt to penetrate.
- Scoring or poking holes in the roast allows marinades and heat to better penetrate.
- Apply an acidic tenderizing marinade and allow to sit overnight.
- Cook low and slow using methods like braising or slow cooking.
Seasoning Eye of Round
Since the eye round is so lean, it can benefit from added fat and flavor. Consider rubbing it with:
- Olive oil or butter – adds moisture during cooking.
- Fresh herbs like rosemary, thyme and sage.
- Spices such as garlic powder, onion powder, salt and pepper.
- Dijon mustard – the vinegar adds flavor and moisture.
- Soy sauce or Worcestershire sauce – umami flavors.
Allow at least 30 minutes after applying any rubs or marinades for the flavors to set in before cooking.
Serving Suggestions
To prevent eye of round from drying out after cooking, consider serving it with the following:
- Red wine or mushroom gravy or sauce.
- Horseradish cream or mustard sauces.
- Au jus or cooking juices to keep it moist.
- Onions or peppers sautéed in the pan drippings.
- Roasted vegetables like potatoes, carrots or brussels sprouts.
Slicing the roast very thin makes it easier to chew. Use a sharp knife or electric knife for clean cuts across the grain.
Common Recipes and Cooking Times
Here are estimated cooking times and popular recipe ideas for eye of round roast:
| Cooking Method | Time | Internal Temp |
|---|---|---|
| Roasting (400°F oven) | 45-60 minutes | 135°F (medium rare) |
| Braising | 2-3 hours | 205°F (falling apart tender) |
| Slow Cooker | 6-8 hours on low | 195-205°F |
| Sous Vide | 24-48 hours | 135°F |
Popular recipes for eye of round include:
- Pot Roast – Braise with vegetables in broth.
- Sunday Roast – Roast with potatoes and carrots.
- French Dip Sandwiches – Cook in au jus sauce.
- Rouladen – Thinly slice, stuff and roll up.
- Stroganoff – Braise in sour cream sauce.
Conclusion
Eye of round roast has a mild beefy flavor and affordable price tag. However, special care must be taken when cooking it to prevent it from drying out and becoming tough. Allowing time for marinating, cooking with moisture, slicing across the grain and not overcooking are all key techniques. With the proper preparation, you can turn this lean cut into a delicious roast beef perfect for weekday dinners or special occasion meals.