This Eye of Round Roast Beef recipe is affordable, so easy and totally foolproof to prepare! It’s generously slathered with a delicious herb butter on the outside, tender and juicy on the inside, roasted with rich mushrooms and finished with a luscious gravy! This beef roast dinner has it all and it’s perfect for everything from casual Sunday dinners to special holiday meals! Show
Continue to read on for simple tips and helpful tricks for preparing the perfect roast beef every single time! And, don’t miss the step by step photos at the bottom of the post! Because, you can’t properly celebrate the holidays without a show-stopping, extra-special roast of some kind! While roast beef may sound fancy and look complicated to prepare, it’s actually remarkably simple! All you need is this foolproof recipe, a decent piece of meat, fresh mushrooms (optional) and a few pantry staples to prepare a roast that will blow your mind! Quick Navigation - Table of Contents
Eye of round roast beef: recipe overviewA great roast beef is a culinary classic for a good reason! And, this eye of round roast is most definitely something special! This recipe features an economical cut of beef and lovingly smothers and covers it in a delicious herb compound butter. It’s slowly roasted in the oven to produce a richly golden, tender and juicy hunk of beef that’s beautifully pink from edge to edge! Served with earthy, meaty mushrooms and finished with a silky, luscious red wine gravy, this beef roast is a savory, decadent delight the entire family will love! Bonus points – this roast is incredibly budget friendly and easily feeds a crowd! Plus this recipe is very simple to prepare and everything is all made in just one roasting pan – from the beef and mushrooms, right down to the gravy!! You start the roast at a high temperature in the oven to get a richly browned outside, and then reduce the oven temperature to cook the beef low and slow. This slow roasting method is not just incredibly easy, it also prevents the gristle from getting too tough and produces a juicy, flavorful roast beef dinner! What is eye of round roast beef?Eye of round roast, also known as round eye pot roast, is an economical, lean and flavorful boneless roast that looks similar to a beef tenderloin. The eye of round can be sold as a whole roast, cut into steaks, or as ground beef. While this cut of beef is most often used for roast beef, it’s extremely versatile – see below! What’s an eye of round good for?
Where is eye of round on cow?The round is a primal cut that comes from the hind legs of the beef steer or heifer, between the rump and hind shank. The eye of round is a roast cut from the elongated muscled located in the center of the round, thus the name “eye of round”. The muscles in this rear leg area of the cow are used for movement; therefore, the beef is lean, but tough. It requires low and slow cooking or moist heat to become tender. Where to buy eye of round roast?Most major grocery stores and supermarkets carry eye of round roasts. You can find them located in the meat aisle with the other cuts of beef, or you can request one from the butcher at the meat counter. Is eye of round roast expensive?Eye of round, along with bottom round roasts and other cuts perfect for roast beef, are inexpensive and extremely economical! The average cost of a roast will greatly depend upon where you live. A USDA Select Angus Beef Eye of Round Roast is between $3-4 dollars per pound, while USDA Choice ranges from $6-7 and USDA Prime ranges from $9-12. (The prices listed here are for North Carolina.) Beef gradesBeef is graded by quality for tenderness, juiciness and flavor, as well as yield of usable lean meat.
What cut of beef is the most tender?The wide variety of cuts of beef roasts at the grocery store can be overwhelming, and confusing if you don’t understand the labels. The following beef roasts are the best cuts for preparing classic tender roast beef.
How to cook eye of round roast?This easy low and slow cooking technique of making roast beef with turn an economical eye of round into the juiciest, most flavorful and tender roast! It’s a simple and straightforward roast, but you have to cook it properly! Follow the below easy steps to create a better than restaurant-quality roast in your very own kitchen! (Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.) How to make roast beef in the oven
How to roast beef step-by-step photos(Please scroll down for the detailed instructions in the complete printable recipe card at the bottom of the page!) When is roast beef done?The exact cooking times and internal temperatures for roast beef will vary depending upon the size, shape and grade of beef, as well as your desired degree of doneness. You should always test for doneness using an instant read thermometer or meat thermometer. Internal temperature is accurate and unwavering; it’s the only way to guarantee that your meat is properly cooked to your desired doneness. How do you check the internal temperature of beef?Make sure you insert the thermometer through the side of the beef into the thickest portion of the center of the meat, avoiding any fat and bone. If your beef roast is irregularly shaped, check the temperature in several places and use the lowest internal temperature, as that’s the most accurate temperature for the core of the beef. Pro-tip: Remove the roast from the oven BEFORE it reaches your desired degree of doneness – when the thermometer is 8-10°F lower than your desired doneness. The internal temperature of the roast will continue to rise by about 8-10°F while it’s resting. (See the temperatures listed in parentheses below for guidance.) Roasting temperatures and degrees of doneness
How to cut roast beef?The way you carve roast beef will affect how chewy or tender the slices of beef are. All roast beefs are made from tough cuts of meat and the secret to tender roast beef lies in how you slice it. You should always slice any roast (beef, turkey, pork, etc.) against the grain. Slicing a roast incorrectly (with the grain) will result in chewy beef instead of melt-in-your-mouth tender beef. General tips and tricks for slicing roast beef
Why slice against the grain?You have probably read in recipes or heard celebrity chef’s say time and time again that you should slice meat “against the grain”. But you may have wondered ‘what does that mean’ and ‘why’? You need to slice beef against the grain, so you don’t ruin the roast! All roasts are made of active muscles which consist of fiber and a lot of connective tissue. In order for the beef to be edible and tender, you must cut through the fibers and shorten them. Cutting against the direction of the grain breaks up most of the muscle fibers, making the beef much easier to chew. How do you know which way the grain runs in beef?The grain refers to the direction that the long strands of muscle fibers run in your cut of meat. The muscle fibers in beef always run parallel to each other. The grain of meat is clearly defined and easier to identify if tougher cuts of meat, such as eye of round roasts, briskets and flank steaks. To locate the grain, locate the direction of the “lines” or fibers in the meat. Once you have pinpointed the path of the lines, hold your sharp knife perpendicular to them and begin slicing. Continue slicing perpendicular, or across, all the “lines” in the beef. Why is my eye of round roast tough?Large cuts of beef, such as eye of round, can be intimidating to home cooks. However, it’s easy to avoid your roast beef turning out tough by avoiding these common mistakes! Common mistakes when cooking a large cut of beef:
What to serve with roast beef?This tender, juicy roast pairs well with a wide variety of side dishes! It’s a versatile main that works well for various occasions from Sunday dinner to holiday entertaining! I personally love pairing this steakhouse-style beef roast with comforting American classics, like sweet potatoes, stuffing or spinach casserole. However, anything – including french fries and onion rings – tastes great with this roast! Below are a few tasty side dishes that even the pickiest eaters in your family will love! 14 easy side dishes to serve with beef
What to do with leftovers?Leftovers are arguably the best part of any good meal; however, cold slices of beef can get boring after a few days. But, don’t throw those leftovers away! Instead, repurpose them and transform your roast beef leftovers into a number of fast and easy weeknight meals! 12 ways to use leftover beef roast
Tips for storing and freezing eye of round roast beefGot leftovers? Read below for tips on safely storing them in the refrigerator or freezer to enjoy at a later date! How to store homemade roast beef?Start by allowing your beef to cool to room temperature. Wrap the entire roast beef in foil or plastic wrap. Next, place the wrapped beef into an airtight container or a heavy-duty freezer bag. Pro-tip: Store leftover roast beef whole in the refrigerator overnight and slice it thin the next day for future use. Cold beef slices much easier than warm! How long will cooked roast beef keep?Properly stored, a homemade roast will last for 3-4 days in the refrigerator. To further extend the shelf life of roast beef, freeze it! (See below for freezing instructions.) Can you freeze roast beef after cooking?This beef roast freezes beautifully! I like to plan for leftovers that way I can stock my freezer for quick weeknight dinners! However, there are a few easy tricks to follow to prevent freezer burn and help your beef retain moisture in the freezer! How to freeze meat
How to defrost beef?When you are ready to enjoy your sliced roast beef leftovers from the freezer, remove the bags of roast beef from the freezer. Place the bags of beef on an aluminum baking sheet on the kitchen counter. Defrost (on the aluminum baking sheet) at room temperature for 20-30 minutes. Use and enjoy! Pro-tip: Aluminum is a wonderful conductor of heat! It will help significantly cut down on the defrosting time!! Can roast beef be reheated?While it can be difficult to reheat a roast without overcooking it and causing it to become well done, it’s not impossible! Follow these easy methods to reheat your roast beef! How to reheat eye of round beef roast
Recipe testimonials – What people are saying about this recipeHere’s what readers are saying about this delicious roast of beef recipe!
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Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram! If you like to offer both beef and turkey at the holidays, be sure to check out this Thanksgiving Turkey Roll with stuffing and gravy! The best eye of round beef roast recipe 👇 Eye of Round Roast Beef recipeThis Eye of Round Roast Beef recipe is affordable, so easy and totally foolproof to prepare! It's generously slathered with a delicious herb butter on the outside, tender and juicy on the inside, roasted with rich mushrooms and finished with a luscious gravy! This roast has it all and it's perfect for everything from casual Sunday dinners to special holiday meals! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings. Prep Time15 mins Cook Time1 hr 20 mins Total Time1 hr 35 mins Course: entree, main Cuisine: American Keyword: beef, eye of round, roast, roast beef Servings: 8 Calories: 486kcal
GRAVY:
Nutritional information is an approximation based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used. Calories: 486kcal | Carbohydrates: 10g | Protein: 40g | Fat: 15g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 102mg | Potassium: 1028mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3444IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg ©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. To reference this recipe, please link directly to this post. What is the best temperature to cook an eye round roast?Roast for 15 minutes at 450 degrees. Reduce the temperature of the oven to 350 degrees and continue roasting until the meat registers 125 degrees, about 1 hour. Remove from the oven and let stand for 10 minutes before slicing. Cut in very thin slices to serve.
Do you cover a round roast in the oven?When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
Is eye of round beef good for roasting?The eye of round is an excellent choice for cooking on a budget and can be roasted to juicy, tender perfection if you know how to cook it properly. The budget-friendly eye of round roast is my favorite cut for roast beef but other cuts will work.
How do you cook an eye of round roast without drying it out?Instructions. 1-2 hours before you want to cook the eye of round roast, remove it from the plastic bag and let it rest on the counter, uncovered. ... . Preheat the oven to 450 degrees F. ... . Reduce the oven temperature to 325 degrees F.; continue to cook the roast, uncovered, for 45-60 minutes, just until it reaches 125 degrees F.. How do you tenderize an eye round roast?How do I tenderize eye of round roast? The key to moist and delicious roast beef is to first sear the beef for 15-20 minutes at a high temperature, then cook it slowly over low heat. I like to also give it a good coating of olive oil and seasoning and roast it at a high temperature first, then a lower temperature.
How do you cook eye of the round?First, sear eye of round steak for 2-3 minutes per side to brown it up. Then, place it in the slow cooker, and cook on low for 6-8 hours. Alternatively, keep it as a roast, and cook it in the oven at 325 degrees for about one hour, or until the roast reaches 125-130 degrees for medium-rare.
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