Eye of round roast is a lean and flavorful cut of beef that is perfect for a delicious dinner. While it may not be as tender as other cuts, there are several ways you can cook this economical and versatile cut of meat to get the most out of its delicious flavor. In this article, we’ll explore three methods to cook eye of round roast: oven roasting, slow cooking, and sous vide.

1. Oven Roasting

Oven roasting is perhaps the simplest method for cooking an eye of round roast and allows the natural flavors to shine through.

– Preheat your oven to 350°F (175°C).

– Season your roast generously with salt, pepper, and any herbs or spices you prefer.

– Place the roast in a roasting pan with a rack to allow air circulation around the meat.

– Insert a meat thermometer into the thickest part of the roast.

– Roast in the oven for about 20 minutes per pound, until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

– Remove from the oven and let it rest for at least 15 minutes before slicing.

2. Slow Cooking

Using a slow cooker is another great way to prepare an eye of round roast as it tenderizes the meat and infuses it with extra flavor from any added ingredients.

– Season your roast with salt, pepper, and desired herbs or spices.

– Brown all sides of the roast in a pan over medium-high heat. This step adds extra flavor by creating a caramelized crust on the meat.

– Transfer the browned roast to your slow cooker.

– Add vegetables such as onions, carrots, and potatoes around your roast if desired.

– Pour some liquid, like beef broth or red wine, over the roast. The liquid should cover about half an inch at the bottom of the slow cooker.

– Set your slow cooker on low heat and cook the roast for approximately 8 hours.

– Remove the roast from the slow cooker and allow it to rest for a few minutes before slicing.

3. Sous Vide

Cooking eye of round roast sous vide ensures a precise desired doneness and yields an exceptionally tender and juicy result.

– Preheat your sous vide immersion circulator to your desired temperature. Aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium.

– Season your roast with salt, pepper, and any preferred herbs or spices.

– Vacuum seal the roast in a heat-safe plastic bag, or place it in a zip-lock bag and use the water displacement method to remove air.

– Submerge the sealed bag into the preheated water bath.

– Cook the roast in the sous vide for at least 6 hours, up to 10 hours for maximum tenderness.

– After cooking, carefully remove the bag from the water bath and let it rest for a few minutes. Then sear all sides of the roast in a hot pan to create a flavorful crust.

– Let it rest briefly before slicing.

In conclusion, eye of round roast can be turned into a spectacular meal using various cooking methods. Whether you prefer oven roasting, slow cooking, or sous vide, each technique can render delicious results and will surely impress your dinner guests.