Beef eye of round roast is an economical, lean, and versatile cut of beef that comes from the back leg of the cow With its rich beefy flavor and tenderness when cooked properly, the eye of round roast can be the star of many meals. This guide will cover everything you need to know about this underappreciated roast.
Where Does Beef Eye of Round Come From on the Cow?
The eye of round is located in the back leg or round primal of the cow. More specifically, it comes from the bottom round subprimal, which sits above the shank. The eye of round is a single muscle that gets its name from its round shape when viewed head on. When it’s fabricated into roasts, the eye of round becomes a cylindrical shape perfect for oven roasting or slow cooking.
Why is Eye of Round Roast an Economical Choice?
As a working muscle on the cow the eye of round is lean and lacks the generous marbling found in pricier cuts like ribeye or tenderloin. The lack of fat means less waste when cooking and a lower price point at the grocery store. Eye of round roasts can often be found for as little as $5 per pound. For budget-conscious shoppers, it’s an affordable way to enjoy a high quality roast.
Flavor Profile and Texture of Eye of Round Roast
While lacking the rich fat content of other cuts, the eye round has full-bodied beefy flavor When roasted properly, it turns out incredibly tender and juicy If overcooked, it can become dry and chewy. The round has fine grain and can be sliced very thin for carving.
How to Cook Eye of Round Roast for Maximum Tenderness
The leanness of eye round roast means special care must be taken during cooking. Long, slow roasting at a lower temperature is key to breaking down its tough muscle fibers into a tender, melt-in-your-mouth consistency.
Oven Roasting
For oven roasting, cook the roast at 225-250°F until it reaches an internal temperature of 115°F. Then turn off the oven and let the residual heat gently bring it up to 130°F for medium rare doneness. Allow it to rest before slicing.
Slow Cooker
Place seasoned roast in a slow cooker with 1 cup beef broth. Cook on low setting for 8-10 hours until extremely tender.
Sous Vide
For the ultimate in tender, evenly-cooked eye round, sous vide is ideal. Vacuum seal the seasoned roast and cook at 130°F for 24-36 hours. Sear before serving.
Incredible Beef Eye Round Roast Recipe Ideas
The mild beefy flavor of eye round roast allows it to shine in a variety of recipes:
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Classic Roast Beef Dinner – Seasoned with garlic, thyme, rosemary. Served with roasted potatoes, vegetables, and pan gravy.
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French Onion Roast Beef Sandwiches – Thinly sliced on toasted French bread, topped with caramelized onions and melted gruyere cheese.
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Roast Beef Salad – Chilled, sliced roast beef served on top of salad greens with blue cheese, cherry tomatoes, and balsamic dressing.
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Slow Cooker French Dip Sandwiches – Roast cooked in a slow cooker until fall-apart tender, served on rolls with melted provolone and au jus for dipping.
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Barbacoa Roast Beef Tacos – Shredded eye of round roast sautéed with Mexican spices and roasted peppers, stuffed in tortillas and topped with cilantro and queso fresco.
Can Eye of Round Roast be Grilled?
While eye of round can technically be grilled, the quick, dry heat of the grill tends to accentuate its leanness. The meat can easily turn out dry and chewy. For much better results, the low and slow oven roasting method is recommended.
Eye of Round Roast vs. Other Cuts
Tenderloin – More tender, expensive, leaner than eye round. Ideal for quick cooking.
Top Round Roast – Very similar in leanness, tenderness, and affordability to eye round. Interchangeable for roasting.
Ribeye Roast – Much higher fat content throughout, giving ribeye a richer flavor and more tender texture.
Chuck Roast – Chuck has more marbling which keeps it moist during cooking. Still benefits from slow roasting.
Rump Roast – Similar leanness to eye round, but rump is even cheaper. Requires careful roasting to prevent dryness.
Other Quick Facts about Eye of Round Roast:
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Budget-friendly price, typically $3.99 – $7.99 per pound
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Lean with very little fat marbling
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Benefits greatly from marinades due to leanness
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Roasts are around 2-3 pounds each
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Little to no waste when trimming
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When sliced very thin, can mimic pricier steaks
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Stores well in the freezer for 4-6 months when tightly wrapped
While it might not be the first cut that comes to mind, eye of round roast is an unsung hero that deserves more attention. With proper cooking, it transforms into a meal with incredibly rich beefy flavor and fork-tender texture. For anyone looking to serve up a tasty roast without breaking the bank, the eye round is a smart choice. Experiment with different seasoning blends or marinades to put your own spin on this affordable cut. Once you discover how juicy and delicious it can be, eye of round roast may become your new go-to cut for Sunday suppers and special occasion dinners.
Cooking Roasts on a Rack
Cooking roasts on a rack is my favorite way to cook them. This allows the air to circulate around the meat and cook evenly. It is essential in this recipe. I recommend invested in a roasting pan that is fitted with a rack, it comes in handy for so many recipes.
As mentioned above, if you don’t have a roasting pack with a rack, you can improvise. I’ve had readers tell me that placing a cooling rack – like the kind you use to cool cookies – placed on a 9 by 13 inch baking dish will work just as well. TOP PICK
What is an Eye Round Roast?
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.
Eye Of Round Roast, Juicy and Tender! Delicious!
FAQ
What is eye of the round roast good for?
The eye of round is fairly versatile due to the shape and can be wrapped in bacon and cooked on the BBQ or made into jerky as the pieces will be of a consistent size and shape. The eye of round has very little fat or marbling so cooking it with that in mind makes this eye of round pot roast is a perfect comfort food.
What is another name for eye of round roast?
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.
How do you cook eye of the round so it is not tough?
… 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 …Dec 23, 2016
Which is better chuck roast or eye of round?
Flavor: Chuck roast generally has more fat marbling, which contributes to its rich and beefy flavor (1). The fat helps keep the meat moist during the long cooking process, resulting in a flavorful and tender pot roast.