Eye of Round Roast Recipe - Low-cholesterol.Food.com (2024)

FAQs

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

How do you cook round steak to make it tender? 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.

The eye of round has some of the lowest fat content, usually receiving an “Extra Lean” designation. It's also a very budget-friendly cut. Although shaped like a tenderloin, you won't get the tenderness of a tenderloin from the eye of round, but it works great as a marinated steak or a pot roast.

Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast. This is called beef silverside in the UK, Ireland, Australia and New Zealand. Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher.

Place in a roasting pan or baking dish. Do not cover or add water. Place roast in the preheated oven and reduce temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (7 minutes per pound), then turn off the oven and let roast sit in the hot oven for 2 1/2 hours.

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.

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.

This extremely lean cut is shaped similar to a Tenderloin, but is much less tender. It's often packaged as a roast or steaks, but can be fabricated into Stew Meat or Cubed Steak. An elongated muscle located in the center of the Round, thus the name “Eye.”

The top round is not a heavily worked muscle, which results in a roast that's more tender and flavorful than other cuts from the round. Top round is often mislabeled and sold in supermarkets as London Broil, which is not an actual cut of beef but a method for cooking tough cuts.

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.

How long do you cook an eye of the round at 325 degrees? ›

Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender. Slowly cooked with moist heat is going to make this roast delicious. After baking, cool roast completely, remove from Dutch oven, reserving the gravy. Cut roast into slices, about 1/4 inch thick, and arrange in a 13 x 9 inch baking dish.

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

Pound the meat to tenderize it.

Apply a firm pressure and work all over the steak, flattening and breaking up the fibers rather than damaging it. If you don't have a meat mallet or tenderizer, you can use a flat skillet, a rolling pin, or even a sturdy roll of tin foil.

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.

There are numerous ways to tenderize your round steak. You can pound it, slice it against the grain to break down the muscle fiber, marinate it, and cook it slowly on low heat.