Snapguide

How to cook a tender eye round roast

This guide will show you how to take this tough piece of meat and make it into a tender, juicy and tasty slow roasted beef. Perfect for Sunday dinner

17056
STEPS
INGREDIENTS
the cast

the cast

Here is my roast. It is an eye of round roast. From what my butcher says its a very lean roast that is tough if not cooked right. Today i will show you how to cook a tender roast with this cut.

Here is my roast. It is an eye of round roast. From what my butcher says its a very lean roast that is tough if not cooked right. Today i will show you how to cook a tender roast with this cut.

Season with 1 teaspoon of salt and spread it all over

Season with 1 teaspoon of salt and spread it all over

wrap it in saran wrap.

wrap it in saran wrap.

and store it in the fridge overnight.  In the AM take the beef out of the refrigerator about an hour or two before you are about to roast it so it can come to room temp.

and store it in the fridge overnight. In the AM take the beef out of the refrigerator about an hour or two before you are about to roast it so it can come to room temp.

Preheat your oven to 275F

Lets make a little seasoning for our roast. Take the garlic cloves and crush them using a garlic crusher or the back of a knife.

Lets make a little seasoning for our roast. Take the garlic cloves and crush them using a garlic crusher or the back of a knife.

add the cracked pepper

add the cracked pepper

add the oregano

add the oregano

the thyme

the thyme

 the basil

the basil

and for a little heat, pepper flakes.

and for a little heat, pepper flakes.

and lastly the 1/2 tsp of salt

and lastly the 1/2 tsp of salt

mix this well

mix this well

Tie your roast with twine in 3 places. Take the olive oil and pour it over the eye round roast. Rub the oil all over

Tie your roast with twine in 3 places. Take the olive oil and pour it over the eye round roast. Rub the oil all over

Rub  the season mix all over the roast

Rub the season mix all over the roast

Now take a pan and set it over medium heat. Add a tbs of canola oil

Now take a pan and set it over medium heat. Add a tbs of canola oil

Brown each side about 45sec to a minute. Do not over brown we want to slightly brown each side and finish cooking it  in the oven.

Brown each side about 45sec to a minute. Do not over brown we want to slightly brown each side and finish cooking it in the oven.

yum

yum

Put your roast on a baking rack and place a pan under it to catch the drippings. Place an oven proof thermometer in the deepest part of the roast.

Put your roast on a baking rack and place a pan under it to catch the drippings. Place an oven proof thermometer in the deepest part of the roast.

place it in the 275 deg preheated oven

place it in the 275 deg preheated oven

Roast the beef until the thermometer registers 128F. If you don't have one cook it 18-20 minutes  a pound

Roast the beef until the thermometer registers 128F. If you don't have one cook it 18-20 minutes a pound

My roast is ready, i have chosen to remove the roast at 128 degrees F because the roast continues to cook  while it is resting thus raising it to my target temp of 130. Medium Rare.\ud83d\ude01

My roast is ready, i have chosen to remove the roast at 128 degrees F because the roast continues to cook while it is resting thus raising it to my target temp of 130. Medium Rare.😁

It is very important to let the roast rest covered about 15min. before carving. Once it has rested it can be carved.\ud83d\ude0a

It is very important to let the roast rest covered about 15min. before carving. Once it has rested it can be carved.😊

This piece of beef is best cooked and eaten rare to medium rare. If overcooked it becomes tough and dry in my humble opinion.

  • 2.0lb Eye round roast
  • 0.0tsp Dried Thyme
  • 0.0tsp Dried Basil
  • 1.0tsp Dried Oregano
  • 1.0tsp salt
  • 1.0tsp Black Pepper
  • 2.0 Garlic cloves, crushed
  • 1.0Tbsp Olive Oil
  • Canola oil for browning