An Eye of Round Roast is a economical cut of beef that, with careful preparation, makes a delicious dinner. Learn how to cook eye of round successfully in the crock pot or oven. Show
While eye of round may not be the most glamorous cut, it’s very flavorful and costs about half as much as a rib roast! Plus, the lean meat has far fewer calories that many other cuts of beef. While it’s a notoriously tough cut, this dump-and-go recipe in the crock pot breaks down the connective tissue to make it nice and tender! Beef Eye of Round RoastThe eye of round comes from the round primal on the backside of the cow, along with the top round, bottom round and sirloin tip. The muscles get lots of exercise, producing a very lean yet flavorful cut of beef. Eye of round roast is the meat most commonly used for roast beef sold at deli counters. It’s also used for steak cuts such as cube steak , minute steak and eye of round steak. How to Cook Eye of Round RoastGrilling or roasting eye of round at high-temperature does not really work, even with marinating. Dry roasting at a lower temperature like 325°F produces at best borderline tender meat even when you do everything right. The best way to cook eye of round is low and slow in the crock pot. The steam circulation creates moist heat that braises the meat while slowly breaking down the tough connective tissue. Plus, you get juices to serve with the roast or make into gravy. Crock Pot: Place the roast into the slow cooker with the other ingredients. Cook on High for 6-7 hours (recommended) or on Low for 8-10 hours. For additional flavor, try browning the roast on all sides in a skillet on high heat for 4-5 minutes before slow cooking. Oven: If you don’t have a slow cooker, you can cook it as a pot roast in the oven using a Dutch oven. Start it off at 350°F for 20 minutes, then reduce to 225°F for 6-7 hours more until tender. Check the liquid level halfway through and add more if needed. What to Serve with Eye of RoundClassic pairings for an eye of round roast include potatoes, mashed potatoes or rice, plus a vegetable such as carrots, broccoli or green beans. Another option is simply a green salad. More beef round recipes:
More beef recipes 4.50 from 10 votes Leave a review » Eye of Round Roast Crock PotA budget-friendly cut of meat that makes a delicious dinner when braised in a crock pot or Dutch oven. Prep Time: 5 mins Cook Time: 8 hrs Total Time: 8 hrs 5 mins Servings: 6 servings Ingredients 1x2x3x (adsbygoogle = window.adsbygoogle || []).push({});
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Nutrition Facts Eye of Round Roast Crock Pot Amount Per Serving (6 oz) Calories 352 Calories from Fat 99 % Daily Value* Fat 11g17% Saturated Fat 4g20% Cholesterol 141mg47% Sodium 574mg24% Potassium 884mg25% Carbohydrates 8g3% Fiber 1g4% Sugar 4g4% Protein 51g102% Vitamin C 1mg1% Calcium 54mg5% Iron 5mg28% * Percent Daily Values are based on a 2000 calorie diet. Please read our nutrition disclaimer. Author: TipBuzz Course: dinner, Main Course Cuisine: American Keyword: beef eye of round roast, eye of round roast, eye of round roast crock pot, eye of round roast slow cooker Is eye round roast good for pot roast?Beef round roasts suitable for pot roasting are round tip, round rump, bottom round and eye round roasts. Most beef round and chuck pot roasts can be used interchangeably, with only slight adjustments in cooking time.
How long does it take to cook eye of round roast?Preheat oven to 450°F232°C. Place roast in a shallow roasting pan fitted with a rack and season with salt and pepper. Roast for 15 minutes, then reduce oven to 325°F163°C. Cook approximately 70 minutes, until roast reaches medium rare (125-130°F52-55°C).
How do you cook eye of the round so it is not tough?Add your roast to a shallow roasting pan fitted with a rack, and cook for 15 minutes at 450 degrees to develop some delicious browning on the surface. Then, reduce the oven temperature to 325 degrees and cook for an hour more before checking the temperature to ensure the roast has reached 125 degrees before removing.
Do you have to brown a roast before putting it in the crockpot?"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."
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