Pioneer Woman Eye Of Round Roast Recipe (2024)

FAQs

How do you cook eye of the round so it is not tough? ›

This cut of beef is tougher than others, so following a steak recipe and using cooking methods that allow for long, slow cooking times work best for eye of round steak. Slow-cooking, braising, and cooking sous vide are some of the best cooking methods for eye of round steak.

Eye Round Roast is a very lean cut of beef from the round, or rear leg, of a cow. This is an economical and flavorful cut of meat. Because it is so lean, it is best enjoyed when it is braised or roasted, and only cooked to medium. In this recipe we are also going to marinate it to help tenderize it.

Chuck pot roasts have more fat, and therefore more flavor, than those from the round. 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.

Test the eye of round roast for doneness with a meat thermometer, and remove when the internal temperature reaches 130°F to 135°F. If overcooked it becomes tough and dry. Tent the roast pan in foil to keep warm (with beef drippings), and allow it to rest for 15 to 20 minutes before slicing.

Eye of round can be tough and lean, which doesn't make it the ideal candidate for roast beef, but a short sear in super-hot heat followed by a long rest in a closed oven is guaranteed to get you a tender, juicy roast every single time. Make sure to slice very thinly across the grain for best results.

Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender.

The beef eye of round steak is great for grilling, baking, slow cooking, and broiling. Sous vide is also one of our favorite ways to cook this steak cut.

Brining is the secret to a tender and juicy eye of round roast. The overnight soak infuses flavor and keeps moisture in while roasting.

Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat.

Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. Used as a roast or cut into steaks. Steaks cut from the roast are used in stews or processed into cube steak. Also called breakfast steak, wafer steak, sandiwch steak, minute steak.

What cut of beef is best for Sunday roast? ›

For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks.

Chuck roast is one of the more popular slow-cooker options because of how tender and flavorful it becomes after several hours of cooking on low.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

As a general rule of thumb, you can estimate about 20-25 minutes per pound for a boneless beef roast cooked at 350 degrees. Here's a basic guideline for cooking times: For a rare roast: Cook until the internal temperature reaches 125-130 degrees Fahrenheit. This will take approximately 15-18 minutes per pound.

Eye of round is a lean muscle that is part of the primal beef round—the upper hind leg of the beef. Being a leg, most of the round is very tough, which makes it great for stewing, but the eye of round is relatively tender. It often comes with a fat cap, but may come trimmed bare.

Eye of round is a lean muscle that is part of the primal beef round—the upper hind leg of the beef. Being a leg, most of the round is very tough, which makes it great for stewing, but the eye of round is relatively tender. It often comes with a fat cap, but may come trimmed bare.

Because round roast is cut from the hind legs of the animal where muscles are worked a great deal, the meat is very lean and tough. This means that it needs to be slow-cooked so that the beef is enjoyable and not too chewy. A round roast is popularly used for serving deli roast beef; cut into very thin slices.