The Ultimate Guide to Cooking Eye of Round Roast: Recipes and Tips

I. Introduction

Eye of round roast is a popular cut of beef known for its lean meat and economical price. However, this cut of meat can be a challenge to cook correctly without ending up with a tough and dry roast. In this article, we will discuss the best ways to prepare and cook eye of round roast, including traditional oven-roasting, slow-cooking, grilling, stuffing, and marinating. We will also provide helpful tips for seasoning and preparing this lean cut of meat and suggestions for complementary side dishes and leftover recipes.

II. Basic Eye of Round Roast Recipe

The basic recipe for eye of round roast is a popular and simple method for cooking this cut of meat. Here is an easy recipe that will guarantee a juicy and tender roast:

Ingredients

• 3-4 lbs. eye of round roast
• 2-3 cloves of garlic, minced
• 1 tbsp. olive oil
• Salt and pepper to taste

Preparation Instructions

1. Preheat your oven to 450°F.
2. Rub the minced garlic and olive oil on the roast, making sure it is evenly coated.
3. Season the roast with salt and pepper to taste.
4. Place the roast on a rack in a roasting pan.
5. Roast the meat for approximately 15 minutes at 450°F to brown the surface.
6. Reduce the oven temperature to 325°F and continue to roast until a meat thermometer inserted into the center of the roast reaches 135°F for medium-rare, or 150°F for medium doneness. This should take about 60-90 minutes.
7. Once the roast has finished cooking, allow it to rest for 10 minutes before slicing.

Remember, it is important to let the roast rest to allow the juices to redistribute and settle. Slicing into it too early can result in a dry roast.

Tips for Seasoning and Flavoring

• Consider using a flavored olive oil or adding herbs such as rosemary, thyme, or basil to add extra flavor to the roast.
• If you prefer a spicier flavor, add crushed red pepper flakes or cayenne pepper for some heat.
• For a sweeter flavor, try adding a few tablespoons of balsamic vinegar or brown sugar to the marinade.

III. Slow-Cooker Eye of Round Roast

Slow-cooking is a great method for cooking eye of round roast, as it allows the meat to cook low and slow, resulting in a tender and juicy roast. Here is a recipe for cooking eye of round roast in a slow-cooker:

Benefits of Using a Slow-Cooker

Slow-cooking is a hands-off approach to cooking that allows you to spend less time in the kitchen. Plus, slow-cookers are a great option for busy weeknights or when you want to cook a meal without using too much energy.

Ingredients

• 3-4 lbs. eye of round roast
• 1 onion, sliced
• 3-4 cloves of garlic, minced
• 1 tbsp. Worcestershire sauce
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• Salt and pepper to taste

Preparation Instructions

1. Place the sliced onion and minced garlic in the bottom of the slow-cooker.
2. Rub the Worcestershire sauce and spices onto the surface of the roast.
3. Place the roast in the slow-cooker on top of the onions and garlic.
4. Cook on high for 4-6 hours or on low for 8-10 hours, or until a meat thermometer inserted into the center of the roast reaches 135°F for medium-rare, or 150°F for medium doneness.
5. Once the roast has finished cooking, allow it to rest for 10 minutes before slicing.

Suggested Seasoning Blends

• Italian: Mix together 1 tsp. dried oregano, 1 tsp. dried basil, 1 tsp. dried thyme, and 1 tsp. garlic powder.
• Mexican: Mix together 1 tsp. ground cumin, 1 tsp. chili powder, and 1 tsp. garlic powder.
• Barbecue: Mix together 1 tbsp. brown sugar, 1 tsp. paprika, 1 tsp. garlic powder, and 1/2 tsp. onion powder.

Tips for Cooking Times and Temperatures

• The length of time it takes to cook the roast will depend on the size and shape of the meat. It is important to cook the roast until a meat thermometer inserted into the center of the roast reaches your desired level of doneness.
• Cooking on high will result in a faster cooking time, while cooking on low will take longer but may result in a more tender roast.

IV. Stuffed Eye of Round Roast

Stuffed eye of round roast is a creative twist on the traditional recipe that adds extra flavor to the meat. Here is a recipe for stuffing the roast and cooking it in the oven:

Explanation of the Twist on the Traditional Recipe

Stuffing the eye of round roast is a creative way to add more flavor to the meat. Plus, this recipe is easy to customize with your favorite ingredients.

Ingredients

• 3-4 lbs. eye of round roast
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley
• 2 cloves of garlic, minced
• 1 tsp. dried oregano
• Salt and pepper to taste

Preparation Instructions for Stuffing

1. In a bowl, combine the breadcrumbs, Parmesan cheese, parsley, garlic, and oregano.
2. Spoon the stuffing mixture into the center of the roast.
3. Tie the roast with cooking twine to keep the stuffing inside.

Cooking Times and Temperatures

1. Preheat your oven to 450°F.
2. Place the roast on a rack in a roasting pan and roast for 15 minutes.
3. Reduce the oven temperature to 325°F and continue to roast until a meat thermometer inserted into the center of the roast reaches 135°F for medium-rare, or 150°F for medium doneness. This should take about 60-90 minutes.
4. Once the roast has finished cooking, allow it to rest for 10 minutes before slicing.

V. Grilled Eye of Round Roast

Grilling is a great way to cook eye of round roast, as it adds a smoky flavor and searing to the meat. Here is a recipe for grilling eye of round roast:

Benefits of Grilling

Grilling is a great way to cook eye of round roast, as it allows you to cook the meat over high heat, resulting in a crispy sear on the outside and a juicy center.

Ingredients

• 3-4 lbs. eye of round roast
• 1/4 cup olive oil
• 1/4 cup Worcestershire sauce
• 2 tbsp. Dijon mustard
• 2 cloves of garlic, minced
• 1 tsp. dried rosemary
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper

Preparation Instructions

1. In a large bowl, whisk together the olive oil, Worcestershire sauce, Dijon mustard, minced garlic, dried rosemary, kosher salt, and freshly ground black pepper.
2. Add the eye of round roast to the marinade, making sure it is coated on all sides.
3. Cover the bowl with plastic wrap and allow the roast to marinate in the fridge for at least 1 hour, or overnight.
4. Preheat your grill to high heat. Remove the roast from the marinade and place it on the grill.
5. Grill the roast for approximately 15-20 minutes on one side, or until it has a nice sear and grill marks.
6. Flip the roast and continue to grill for another 10-15 minutes, or until a meat thermometer inserted into the center of the roast reaches 135°F for medium-rare, or 150°F for medium doneness.
7. Once the roast has finished cooking, allow it to rest for 10 minutes before slicing.

Tips for Creating a Flavorful Rub

• Experiment with different combinations of herbs and spices to create your own seasoning blend.
• For a spicy flavor, add smoked paprika or cayenne pepper.
• If you prefer a sweeter flavor, add honey or brown sugar to your marinade.

Tips for Cooking Times and Temperatures

• Grill the roast over high heat to achieve a crispy sear on the outside.
• Cook the roast until a meat thermometer inserted into the center of the roast reaches the desired temperature, usually about 15-20 minutes per side.

VI. Marinated Eye of Round Roast

Marinating eye of round roast is a great way to add flavor to the meat and tenderize it. Here is a recipe for marinated eye of round roast:

Explanation of the Benefits of Marinating

Marinating is a simple and easy way to add flavor to meat. Plus, marinating can help tenderize the meat and make it more juicy.

Suggested Marinade Recipes

• Classic: 1/4 cup olive oil, 1/4 cup soy sauce, 2 tbsp. honey, 2 cloves of garlic (minced), 1 tsp. dried oregano, 1 tsp. dried thyme.
• Spicy: 1/4 cup olive oil, 1/4 cup hot sauce, 2 tbsp. brown sugar, 2 cloves of garlic (minced), 1 tsp. smoked paprika, 1/2 tsp. cayenne pepper.
• Sweet and Sour: 1/4 cup olive oil, 1/4 cup apple cider vinegar, 2 tbsp. honey, 2 cloves of garlic (minced), 1 tsp. dried thyme, 1 tsp. dried rosemary.

Tips for How to Properly Marinate and Cook the Roast

• Marinate the roast in a plastic or glass dish or resealable plastic bag for at least 2 hours, or up to 24 hours for a more intense flavor.
• Before cooking, remove the roast from the marinade and pat it dry with a paper towel.
• Cook the roast using your preferred method until a meat thermometer inserted into the center of the roast reaches 135°F for medium-rare, or 150°F for medium doneness.

VII. Perfect Side Dishes for Eye of Round Roast

Pairing the perfect side dishes with your eye of round roast can elevate your meal to the next level. Here are some complementary side dishes:

• Roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
• Creamed spinach or green beans.
• Crispy roast potatoes.
• Mashed sweet potatoes or cauliflower.
• Sautéed mushrooms or onions.

Preparation Instructions for Each Suggested Side Dish

There are many ways to prepare each side dish, but here are some simple instructions to get you started:

• To roast vegetables: Preheat your oven to 425°F. Toss your vegetables in olive oil, salt, and pepper. Roast in the oven for 20-30 minutes, or until tender and crispy.
• To make creamed spinach: Sauté chopped onions and garlic in a skillet over medium-high heat. Add fresh spinach and cook until wilted. Add heavy cream and Parmesan cheese and cook until the mixture has thickened.
• To make crispy roast potatoes: Toss halved potatoes in olive oil, salt, and pepper. Roast in the oven at 425°F for 30-40 minutes, or until crispy and golden brown.
• To make mashed sweet potatoes or cauliflower: Boil your vegetables until tender.
  Tags: Cooking Eye Of Round Roast Grilled Leftovers Marinated Recipe Side Dishes Slow-Cooker Stuffed