Eye Of Round Roast, Juicy and Tender! Delicious!
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- Опубліковано 4 лют 2025
- Eye of round slow roasted recipe, rich beefy flavor, juicy and tender, absolutely deliciou
Top quality meat thermometer:
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Cheaper option:
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Recipe:
Eye of round beef, mine was about 5,5 lbs/2,5kg
Freshly ground black pepper and salt to season the meat
3-4 sprigs fresh rosemary, you can also use dry
3-4 sprigs fresh thyme, you can also use dry
2 tablespoons/30gr butter for the meat and the same amount when searing the meat
2 tablespoons light soy sauce
4-5 garlic cloves crushed with a knife
A drizzle of olive oil for the meat
3 large baking sheets
A little vegetable oil to sear the meat plus butter
Wrap the meat tight with the baking paper and cook in a preheated oven 248F/120C.
Stick a thermometer after an hour in the thick part of the meat, mine was set to 138F/59C.
When the meat is ready, let it rest for 20-30 minutes before cutting!
Use the juices from the roast to make a gravy/sauce. If the juice is too salty, add cream or water to balance the taste.
Just made this recipe this weekend and we loved it, it made the best roast beef sandwiches we have had in years. I had never heard of this technique, I am already thinking of other ways to utilize it. Thanks for sharing it with us.
Wonderful! Glad you liked it!
Awsome cooking technique, her simplicity elevated that cut of meat to 4 stars. She not only has skills she has a good understanding of what cooking process to use and why. I'll def be trying her techniques, thanks a mill chef
Thank you for the kind words ❤
Remove from oven when internal temperature reaches 125 F. That took me 1 hour and 45 minutes. I just followed this recipe tonight and it was EXCELLENT! Thanks for sharing!
Oh, and I used foil instead of paper to cover because that's all I had available. Not sure if that effects cooking time. Had shiny side facing the meat. Sauce was delicious also.
Glad you liked it!
Thanks!
Thank you! ❤
I have spent the last hour looking at different ways to make the most of top round, yours looks the most promising!
Hope you try it!
Trying this today! Thank you, it’s like sous vide via oven :))) love it. Thank you for sharing!
Hope you like it!
Thank you for this wonderful recipe. Cooked it today ❤❤❤❤❤❤
Wonderful!
An interesting methodology. Will try. Thank you so much for the recipe!
Hope you`ll love it!
I made it last night. That was delicious! Thank you!!!
Glad you liked it!!
I desperately needed this recipe, thank you!!!
Hope you liked it!
I'm going to guy the Ingredients and they this !!!...looks amazing
Nice 👌
Oh, that looks delicious. I'm going to try it this week with bison eye of round. 😃🍽️
Hope you`ll enjoy it! Never tried with bison.
Thanks so much fm trying this
You`ll love it!
I do all my roasts this way now. Perfect , juicy and Delicious. Fantastic.👍😋
Great 👍
Ok. This is worth trying.
Oh Yes! 👌
Good quality, like the video angles
Thanks!
Thank you!😮😊
My pleasure! Glad you liked it!
awesome, found this and trying it out now, had to cut mine in half to fit my cast iron though.
Hope you liked it!
thx for posting...will try it...
Youl`ll love it! 👌
I’m planning on baking mine. Hopefully it turns out good. Will want to brown it on the stove first like you did. 😉
Hope you enjoy!
@ mine came out alittle dry but it was my first time making it so now I’ll know what not to do for the next time 😉
Thank you.
You're welcome!
I'm sad. I just made a round of eye roast and I should've watched this video before following any recipe on google :'( . This looks promising, I will try this next time!
Oh no! Try it next time!
How would this work with a frozen eye round?
Defrost it first!
This is the benchmark. Thank you for sharing.
Glad you liked it!
Alright I’m making this tonight 🎉🎉🎉
what is the approximate cook time?
Can`t remember, I use a thermometer, so I always have the desired doneness!
did you cut the meat half before searing?
also can i sear in the oven?
No!
You can sear it in the oven, yes!
By any chance having you tried wrapping the roast with a towel drenched in red wine to cook? I know they do this method with beef tenderloin. Wonder if can work with this type of roast.
I`ve never tried it, never actually heard of it.
@@Delicious1 it’s called Lomo al trapo Vino tinto. Highly recommend to try it. I recently did a pork loin the same way but with a Chardonnay. It was amazing . I think I’m going to try this method for my round eye roast for French dips. Wish me luck, fingers crossed. Thanks
I am trying it 100%, I love to try new ways of cooking!
So.....I sear the meat before I place it in the oven and use the gra'tin as a base for my gravy I also use the trimmed fat and meat in the base
This is a reverse sear method, yours works too, it`s just not reverse sear.
Hi! How long can we marinade this?
I don`t, but if you want, marinade and leave it overnight.
I like to cook this (3lbs at a time) at 280 degrees F, with a garlic, onion, and paprika dry rub, in a cooking bag for roughly 2hrs... Falls apart when trying to tale out of bag
I`ve never tried that. How is the meat, is it well done?
@@Delicious1 it's well done, but tender as all hell
I`ve done that with chuck roast, it`s very good.
But the way it`s done in the video it`s good too and the leftovers make the best roast beef sandwiches the next day!
I'm doing this. Wish me luck.
Delicious meat.
Yes and the leftovers make the perfect roast beef sandwiches.
🙀This man really made one of the worst cuts on a cow taste delicious? Respect from Hong Kong
Yes, thanks! But it`s not the worst cut, when prepare correctly, they are not so tough and they have that rich beefy flavor, that finer cuts don`t have. And the next day left overs are the best roast beef for sandwiches, unbelievable rich taste and the meat is even more tender.
How do you know, I bet its still tough as old boots!
It was not! That was a quality piece of beef, it was the same price as the sirloin(same weight) next to it. Not all beef tastes the same, you have to know your cuts. By the way, I had strip roasts that were tougher than this.
@@Delicious1 Is it or is it not the worst cut of beef?
No! I will say it again, you can buy a cheap New York strip and it could have less taste and more toughness than a high quality Eye of round. It is a good roast when sliced thin, it lacks the tenderness of the prime cuts, but it has nice, richer beefy flavor. I left half of it in the fridge and the next was even better, tasted amazing!
Looks tight and chewy as an eye of round should
It was absolutely delicious!
🤤🤤🤤🤤🤤🤤🤤
👌👌👌
Tight.
So Thight
Nooooo! I followed instructions to a T. Roast is raw and tough! Confused about temps. Put in oven at correct temp but then saw internal temp - took it out and let it rest. Did you mean to lower oven temp and keep it in oven cooking? I have to figure out how to not waste this 30 dollar roast.
😂
Oh no!
Just insert a meat thermometer, when it reach the desired temperature, take it out. Mine was set to 133F/56C
I can only dream of afford this piece of meat one day.
This makes me sad, I know beef is really expensive now!
vote GOP goofy
@@mikejones9961 Of course someone had to go there. Study economics my guy. The name calling is so typical of a lack of critical thinking. Too bad you can't just enjoy the video.
@@ubeillin oh I enjoy the real thing, not slobber over a video like the goon Democrats
Thight like a Thiger!
My roast is twice as big so I'll double the cooking temp to get maximum penetration of the heat deep inside the roast
Doubling is too much, it won`t be slow cooking. If you don`t want to wait, go up a 1/3
thats what i tell my ladies
Another video says 400 for 1 hour then 300 degrees for 2 hours. I am so confused
Sear the meat first not last.
It`s called reverse sear and it`s actually better!
Skip the oxalate filled pepper! And definitely skip the rosemary and thyme! 😝 All you need is salt!
Yeah, skip the salt too, why bother.
Heck, definitely skip roasting the meat. “All you need is salt” 🤣😂🤣
I eat mine raw.
No culinary experience, huh?
@@MCtravler Yes, I have plenty of culinary experience. But I'm now a Carnivore so I skip the plants and seasonings except for salt. I love cooking. And I used to do all that when cooking my meat. But not anymore since I've turned Carnivore. I don't need salt either, but I love the taste of my Pink Himalayan salt. And I eat my steaks rare. I used to eat them medium rare but slowly making my way to almost raw. I like a good sear though, so never going totally raw.
is it still sinewy and chewy AF ? it truly is the worst cut
The whole family loved it! It`s not as tender as the prime cuts, but it has that nice, rich beefy flavor!
@Delicious1 yea I'm all for that - I just don't want to chew my piece of meat for 5minutes before swallowing it- the recipe looks awesome and def worth a try.... esp since the wife bought a round eye by mistake
Hope it turns out delicious!
pull it at 130
It`s up to you, however you like your roast
Is that because it keeps cooking in its own heat?
You're pulling everyone's leg
No way it was this red at 138. Thats pretty much medium well.
anything is tender when sliced thin enough, try pulling apart that first cut you made. Unless you marinade it in something that breaks those fibers down eye round will always be tough
You suppose to cut it thin, even wagyu is recommended to be cut thin to fully enjoy it. It was not tough, quite the opposite. As I said in a another comment, this was high quality beef, the price was exactly the same as sirloin, you have to know what you are buying, there is a reason a ribeye can cost 50, but can also cost 200 dollars.
@@Delicious1 i've been a butcher for 20 years and i've been managing my own shop for 12. Toughness is relative to the other cuts of the animal, eye round (no matter what animal it comes from) is just plain tough. The only places i've seen people say that eye round is tender are places that can't afford the higher end cuts or can't afford beef in general. As far as slicing thin wagyu goes, of course you slice it thin, you cannot eat a piece of wagyu steak like prime or choice, it's too rich.
You are a butcher, but I have cooked and tried thousands of steaks and roasts. This was a good roast, it wasn`t tough, quite the opposite, it lacks the tenderness of the prime cuts, but it makes up with more rich, beefy flavor. I left half in the fridge for the next day, we ate it cold and in sandwiches, it was amazing.
Worse cut ever I wouldn't feed my dog that unless I was trying to kill him. I appreciate your technique but I noticed you still cut it thin sliced because it's like eating a hockey puck
Oh man, I hate pepper! Just looking at it is horrible…. And it’s in everything
Pepper is a key ingredient for great taste!
@@Delicious1My bf used to say the same thing also. That's just absurd. Pepper is the key ingredients 🤷🏾♀️👍🏾👌🏾💯
Wtf is wrong with you bruh? Pepper is the 2nd most important seasoning. 1st being salt and 3rd being garlic (granulated, not powdered).
no one cares
Then find another recipe
How fake and phony is that! Ooh let's wet the meat first before the next cut. Let's throw some juice on the meat before cutting!
Nonsense, everything was just the way it was shown in the video.
Thank you.
My pleasure!