How would I re-heat and still have it be tender and juicy? Eye of round, along with bottom round roasts and other cuts perfect for roast beef, are inexpensive and extremely economical! Wow, I made this amazing eye of the round roast today 6.8 lbs cooked on 500 for 60 minutes, then turned down to the keep warm 170. degrees for 2 1/2 hours prefect doneness. If you decide to roast either a bottom or an eye round, the only way to go is very slow and low, and plan to slice it thin. I am disabled and have groceries delivered. Can’t wait to try the leftovers on a philly pizza, which is now on the menu. Congrats!!!! I will let you know what the family thinks. Weigh the eye of round roast on the kitchen scale. Preheat the oven to 250 degrees. Warm oil in a large skillet over medium-high heat. Required fields are marked *. Grass Fed Eye Round Roast. Slow, moist cooking is perfect for tenderizing this lean cut of meat. Color is flavor! How do you spell Perfection? God, how I hate peeling garlic. Eye of round, along with bottom round roasts and other cuts perfect for roast beef, are inexpensive and extremely economical! Sprinkle the roast with steak seasoning. https://girlcarnivore.com/perfect-eye-of-round-roast-recipe After the sous-vide cooking is finished, remove from the sealed bag and pat dry with a paper towel. Not much actually! Preheat oven to 500 degrees. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees … Eye of Round Roast. 3 to 4 lb. I would get these cuts of meat when they were on sale and then I’d slice the leftovers super thin for Mike’s sandwiches that week. Trying to plan when to put it in! I made this last night, using a ‘rump roast’. When ready to cook, drain the marinade off with a colander. Thank you so much! You can totally make your own marinade – but tend to just grab a bottle of my favorite marinade for meat – Allegro. Brown the roast on all sides, then remove it from the pan. Was quite different, and ohh sooo good! While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. Size Considerations. While I tried to do so myself, I always had varying results. Which one did you use? The eye of the round roast is a nice even-sized roast that works well on a rotisserie. DO NOT OPEN OVEN FOR 2 HOURS! The roast is the star of the recipe, so no other ingredients are necessary to create the most succulent meat. Vacuum seal your eye of round roast using the vacuum sealer and a vacuum seal bag and add it to the preheated water. Pingback: 100+ Holiday Dinner Recipes for Thanksgiving, Christmas, etc, Pingback: January Menu | Your Dinner Bell. Reduce the oven temperature to 170 degrees F and roast for a time of one hour. Remove roast to a cutting board, tent with foil and allow to rest 10 minutes. Gonna do it though. Grass Fed Eye Round Roast. With 2 of your recipes under my belt, I will be trying many more – there are so many that look soooo good on your site! Due to the size of my roast I added another 1/2 teaspoon of each salt & pepper, a few pinches of dehydrated onions and some fresh rosemary. When ready to cook, drain the marinade off with a colander. Place meat in roasting pan in preheated oven. Transfer to rack and roast until a meat thermometer inserted into thickest part reads 125°F for medium-rare, 50 to 55 minutes. Finish the roast off with a coating of vegetable oil, and rub that in as well. I just need a recommendation for a good steak seasoning and I will check out the ingredients and make it myself. in this Philly Cheesesteak Pizza! (For example, a 4-lb. Season with salt and pepper (and paprika, if desired). Roast beef for 5 minutes per pound. i have celiac & would love to make this recipe but this lawry’s marinade has gluten. 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