Reduce the temperature to 475 degrees F. Roast for 15 minutes then turn the oven off. DO NOT OPEN OVEN DOOR DURING THIS TIME PERIOD. Beef eye round roasts can be roasted, braised, grilled or smoked. The technique avoids that. Roast an 8-pound beef rib-eye at 325 degrees F for 2 hours, or until the internal temperature reaches 145 degrees F. The exact time required to cook a specific roast varies depending on the size of the roast, the type of meat, and whether it's boneless or bone-in. Vacuum seal your eye of round roast using the vacuum sealer and a vacuum seal bag and add it to the preheated water. Place roast in the preheated oven. Summer time is barbecue time, and there is a way to grill just about anything. Do not add water or cover. Eye of Round Roast the size is up to you as we are working with internal temps – not lengths of time for cooking. The pre-salting method is essentially applying a dry rub of salt, herbs and spices to a roast before cooking. Warm oil in a large skillet over medium-high heat. Do not open the door at all during the 2 hours. Remove roast and slice thinly. adapted from All Recipes. If overcooked it becomes tough and dry. Eye of round roast is a cheap, lean cut of beef with a tendency to be tough if cooked improperly. Honestly, it makes this fairly inexpensive cut of meat taste about 100x better than what you paid for. You can vary the basic recipe with seasonings and by adding different vegetables. However, when cooked the right way, this cut of meat transforms into a delicious, juicy roast. This takes just a couple of ingredients. 1. Rub the meat with your seasonings. After the sous-vide cooking is finished, remove from the sealed bag and pat dry with a paper towel. BBQ-Rubbed Beef Roast | 2 hrs All your favorite barbecue flavors rubbed into a lean beef roast. The eye of the round roast is a nice even-sized roast that works well on a rotisserie. Use the suggested cooking time as a guide only, and check the meat's internal temperature often. Test the eye of round roast for doneness with a meat thermometer, and remove when the internal temperature reaches 130°F to 135°F. Allow the roast to rest 30 minutes before serving. You can also opt to pan roast your eye of round, as in this Eye of Round Roast with Pan Juices recipe, by cooking your beef in a large skillet over medium-high heat until browned, before adding it to a 425 degree oven for 50-55 minutes and serving with a delicious sauce made from its pan drippings. You won't find eye of round roast on the menu at many fancy restaurants because it is an inexpensive cut of meat. Leave the roast in the hot oven for 2 hours. Roast at 475°F for 7 minutes per pound. Making an Instant Pot eye of round roast beef is easier than you might think! Place stalks of celery or carrots into the bottom of a roasting pan and add water up to the celery. Generously season all sides of your roast with salt, pepper, garlic, and onion powder. Preheat oven to 350°F. Place the roast with the fat side up on top of the celery and into the oven. Transfer roast to … Remove the roast from the oven, with the meat thermometer check for the temperature to be 145 degrees F. Carve immediately and serve. We cut cross-hatches in the fat cap, then coated our Eye of the Round Roast in salt, freshly cracked black pepper, fresh garlic and thyme, Dijon mustard, and a … Prep time (Oven): 10-15 minutes; Cook time: 3-3.5 hours; Total time: 3-4 hours https://recipesfoodandcooking.com/2015/11/16/slow-cooker-eye-of-round-roast Cooking an eye of round roast in a Crock-Pot is easy and offers tasty, tender results. Roast an eye of round at 400 degrees Fahrenheit for 30 minutes, and then reduce the heat to 350 degrees and continue cooking for 1 1/2 hours or until a meat thermometer reads 125 to 130 degrees Fahrenheit for medium rare. The size and shape of your roast, your oven's performance and the type of roasting pan affect cooking time. https://www.reneeskitchenadventures.com/2018/12/eye-of-round-roast.html The eye is a very lean cut and can be dry but takes well to marinating. Meats including steaks, burgers and roasts taste better when they are cooked on the grill. Reduce the oven temperature to 170 degrees F and roast for a time of one hour. An hour before cooking, remove the roast from the refrigerator to bring to room temperature. Turn oven off and let roast sit in oven 2 ½ hours. For additional flavor, try browning the roast on all sides in a skillet on high heat for 4-5 minutes before slow cooking. Fold up the foil so it wraps the roast then return to the oven. Add beef and cook, turning often, until lightly browned all over, 5 to 10 minutes. This will take another 30 minutes or so. With proper preparation, however, you can make eye of round as succulent and juicy as prime rib. The eye of round cut of beef is very lean and therefore benefits from a low, slow, moist cooking method, so a Crock-Pot is ideal. Cook for 18-24 hours, adding water if needed. An eye of round roast, salt, pepper, and olive oil. Marinating for 1-2 hours or overnight in the fridge will give it more flavor and less chewy. Drizzle the remaining tablespoon of olive oil into a pan set over a medium-high heat, then seal the beef all over, cooking for 1 or 2 minutes per side. You can make an Eye of Round roast very easily. It is best when marinated and basted through the process of barbecuing. I may never cook an eye of round roast any other way for the rest of my life! https://www.food.com/recipe/eye-of-round-crock-pot-roast-108277 https://www.closetcooking.com/perfect-eye-of-round-roast-beef Instant Pot Eye Of Round Roast Beef Let me tell you, this Instant Pot eye of round roast is going to surprise you! A beef Eye of Round is a very tough cut of meat, so it is usually cooked as a pot roast. If you follow this recipe, you'll have juicy roast beef in just 2 hours - without any extra effort. Place roast in the preheated oven and lower temperature to 475°F. You’ll Need: Eye of Round Roast (2-8 lbs. You can also use a rump roast or another cut of round roast; 1 bottle steak marinade I like both Lawry’s Steak and Chop & Allegro a lot or any garlic-y one; Steak Seasoning; Garlic cloves; 2 tablespoons butter Put the roast in the oven for 30 to 45 minutes. One hour before cooking, remove the roast from the refrigerator. Crock Pot: Place the roast into the slow cooker with the other ingredients. Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 to 140 degrees, depending on your preference. Remove roast to a cutting board, tent with foil and allow to rest 10 minutes. https://www.food.com/recipe/a-perfect-eye-of-round-roast-beef-411314 Season roast as desired; place on rack in shallow roasting pan. https://girlcarnivore.com/perfect-eye-of-round-roast-recipe Cook on High for 6-7 hours (recommended) or on Low for 8-10 hours. It will end up tender when cooked as a pot roast, but will usually be so dry and stringy that everyone is pouring buckets of gravy on it. Set the grill for indirect medium-low heat: Set the grill up for rotisserie cooking at medium-low heat (300°F). Try these three methods for cooking eye of round roast. Preparing the Eye of Round Roast. 2. roast) 1 tsp kosher salt 1 tsp black pepper (coarse-ground preferred) Cooking time estimates help plan out meal prep, but they are only estimates. Transfer to rack and roast until a meat thermometer inserted into thickest part reads 125°F for medium-rare, 50 to 55 minutes. 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