Eye Of Round Roast Recipe – More Momma! (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.

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.

Essential Tips for a Tender Top Round Roast

More specifically, we mean to cook it using low heat and over a long period, both of which work together to break down fat and tenderize the meat. If you cook it too fast, the natural tenderization process won't have time to work its magic.

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

Eye of round steak is best cooked using dry-heat methods such as broiling, grilling, roasting, or pan-frying. To pan-fry, heat a skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the steak and cook for about 3 minutes per side.

How to tenderize eye of round roast? The way we are tenderizing this lean cut of meat is by marinating it for 24 hours. There is salt in it from soy sauce and acid from lemon juice. Both will help make this a very tender roast recipe.

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.

Placing your roast fat side up lets the fat melt and flow down, moistening the meat as it cooks. There are debates on whether the fat would be enough to baste the lean meat as it melts down, but it makes the surface crispier.

A marinade is the best way to utilize acids and enzymes for your benefit in tenderizing. Acids assist in breaking down proteins, while enzymes relax and break down proteins. Acidic ingredients like vinegar, lemon juice, and even yogurt have a low pH that can assist in tenderizing your beef.

What makes the most tender roast? ›

Tenderloin. The most tender roast of all—it's under the spine— with almost no fat or flavor. It's tapered in shape, the middle being the "center cut." The labor involved and waste produced in trimming and tying a tenderloin drives up the price.

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.

To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water! Invest in a digital thermometer that lets you monitor the temperature of your roast – or even alert you when it's done – without opening the oven door.

This roast cooks at 450°F for 15 minutes and then 25 - 30 minutes per pound at 325°F for a boneless, medium cooked roast.

The various standard phrases, to describe oven temperatures, include words such as "cool" to "hot" or "very slow" to "fast". For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C).

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender.

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.