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This foolproof eye of round roast recipe is your new secret weapon for a busy weeknight, Sunday dinner, or special occasion. We are transforming an economical cut into a tender roast beef masterpiece!
An eye of round roast is seasoned with a garlic rub, then roasted and served with a rich, flavorsome red wine pan sauce for a hearty meal.
Preheat the oven to 325 degrees. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½ teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned.
Eye-round, one of the least expensive cuts you can buy, cooks up gloriously tender and juicy if roasted sufficiently low and slow. The key is to take advantage of tenderizing enzymes in the beef called calpains and cathepsins.
For the ultimate one-pot comfort food, try Ina Garten's Company Pot Roast from Barefoot Contessa on Food Network, served with an herbed Burgundy-cognac sauce.
Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil. Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and...
Eye of the Round is a cut of beef that comes from the hind end of the steer – along with bottom of the round, and top of the round cuts. These three cuts of beef are inexpensive and very flavorful – but they are basically ‘muscle’ meat and lack marblelization.