The eye of round roast is not commonly used by many; however, there are plenty of meals that eye of round roast is good for when cooked properly. This cut of meat is relatively underused and is worth trying at least once to make hearty meals.
Just like tenderized eye of round steaks, eye of round roast can be used cooking hot meals, as a deli-style beef for sandwiches, and even makes great beef jerky. You will be amazed at how good the eye of round roast is and may use it more often to make meals (and leftovers!).
What is the eye of round roast?
Eye of round roast is a very lean, large beef joint perfect for slow cooking. However, cooking this cut of beef must be approached meticulously to ensure it does not dry out because there is minimal marbling and no exterior fat to keep it juicy & tender.
The cut weighs between three and 10 pounds, making it possible to create a massive meal for the family and have plenty of leftovers. In addition, the roast is often cut into individual steaks that are perfect for grilling.
Where does the eye of round roast come from on the cow?
The eye of round roast comes from the section of the cow where the hips, buttocks, and legs are housed. This part of the cow produces a very lean cut of beef, with little to no fat.
What is the beef eye of round roast used for?
Eye of round roast is used for cooking hot meals to make sandwiches and create beef jerky to stir fry. Since this cut of beef is lean and has a mild flavor, using the right rub or marinade can turn the meat into a tasty meal.
What is the eye of round best for?
Eye of round roast works best when sliced thinly as deli meat or beef jerky. The meat is easy to chew when prepared this way and tastes fantastic. This cut of beef is also suitable as a pot roast, as long as it is not overcooked.
Buying eye of round roast
Most supermarkets carry the eye of round roast, and butcher shops sell quite a bit, so they keep it in stock.
However, some gourmet butchers might not keep this cut of beef in stock because it is not as tender as other meats, and it is considered a “budget cut,” costing around $9 per pound.
How to cook eye of round roast
Eye of round roast can be prepared using a slow cooker, grill, oven, or stovetop. The best meals for this cut of meat are slow-cooked and closely monitored to ensure the meat remains juicy and flavorful. It is very easy to overcook this cut of beef because there is no marbling and little to no fat on the outside of the meat.
How to prepare eye of round roast for grilling or smoking
It takes some planning and forethought when wanting to grill or smoke the eye of round roast. It is best to use an excellent, flavorful rub or marinade to add flavor and moisture to the meat.
When using a rub, spray a spritz of oil to create a good crust on the meat, especially when smoking it. You can make your rub by mixing black pepper, sea salt, minced garlic, onion powder, and any herbs or spices you like.
Don’t forget to season or marinate the underside of the meat.
How to grill eye of round roast
Pull the beef from the fridge and allow it to get to room temperature, which may take approximately one hour for anything weighing around three pounds.
While the roast is warming up, turn on the grill between 200 degrees Fahrenheit and 250 degrees Fahrenheit. Season the eye of the round roast and then place it on the grill.
Insert a thermometer to monitor the internal temperature of the meat, which should be between 120 degrees Fahrenheit and 125 degrees Fahrenheit for medium-rare.
Place a skillet on the grill, heat up, and then sear the roast all over to give it a nice crust. Once done, remove and let rest tented in foil for ten minutes. Slice as thick as you desire for the main entree or to use for sandwiches.
How to smoke eye of round roast
Smoking eye of round roast is the best method to create a delicious meal with flavorful meat. Below is how to make a delicious smoked eye of round roast:
- Trim: Use a filet knife to trim away any fat or silverskin from the meat, removing as much as possible.
- Season: Liberally season all sides of the roast using your preferred rub mixture.
- Smoke: Preheat the smoked to 225 degrees Fahrenheit and place the roast directly on the grill grates. Oak is the best wood to use for a fantastic flavor. Let the roast smoke to 10 to 15 degrees Fahrenheit below your target temperature.
- Sear: Add a couple of tablespoons of oil (olive, avocado, or coconut) to a cast-iron skillet and sear the roast for approximately two to four minutes on each side.
- Remove: Let the roast stand for a few minutes before thinly slicing to serve.
- Sauce it up: Serve with a flavorful dipping sauce or aus jus sauce.
Which is better, the eye of round or chuck roast?
Both eye of round roast and chuck roast are large, tough cuts of beef; however, some differences set these two cuts apart.
These meat cuts are considered budget-friendly beef, and the eye of round is leaner than chuck roast. Determining which one is better depends greatly upon what you plan on cooking for dinner.
The eye of round is cut from the rear leg of the cow, where chuck roast is from the shoulder area and contains more fat.
Eye of round is commonly used for deli roast beef and is the same area where London broil is cut. This cut of meat is relatively lean and is great for stews, grilling, slow cooking, smoking, and roasts.
Chuck roast contains more fat and connective tissue than round roast and is ideal for slow cooker meals, including pot roast, braises, and stews. It is best to simmer this cut of beef to allow the fat to melt, helping tenderize the meat.
Can you swap eye of round for chuck roast?
It is vital to select the best cut of beef for your meal plan for the best results. Though the eye of round roast and chuck roast are similar, they do not work well when used interchangeably.
The chuck roast is fattier, which will not work well with most recipes for the eye of round roast and vice versa. However, if you are looking for a velvety, flavorful roast, a chuck roast is your best option.
Is the eye of round Tough or tender?
Eye of round can be tough at times; however, with proper preparation, care, and attention, this cut of beef has the potential to be very tender.
Why is my eye of round roast tough?
An eye of round roast can become tough if cooked too fast and at too high of a heat. To prevent the roast from becoming tough, cook it at a lower heat for longer, allowing the collagen to melt.
Additionally, slow cooking an eye of round roast allows the tough muscle fibers to separate, making it very tender.
Help! My eye of round roast is tough!
Braising can help add moisture to the eye of round roast if it comes out too tough. Place the roast in a deep dish pan and fill up halfway up the sides of the roast with wine, beer, broth, or tomato juice.
Cover with a tight lid and simmer while basting the meat every 20 minutes. This method can also be done in a slow cooker or oven.
Another method to make an eye of round roast is to let it rest after cooking. Cover with foil and let the roast rest for about 30 minutes, allowing the juices to remain inside the meat.
Then carve the meat at a 45-degree angle across the roast. Then serve with cooking juices or creamy gravy for dipping.
What to do with the leftover eye of round roast?
Eye of round roasts are bigger than most cuts, which means there is always a good chance of having plenty of leftovers. But what do you do with all the leftover meat?
First, seal any leftover meat in an airtight container and store it in the refrigerator for four days. If you do not plan on eating the leftovers before the four days have passed, place them in the freezer, where they can stay fresh for three to six months.
According to the USDA, you must discard any meat that has been set out at room temperature for more than two hours. So, make sure to refrigerate or freeze the meat as soon as you are done eating.
What do you make with the leftover eye of round roast?
Leftover eye of round roast is excellent when shredded or cut into pieces and used in soups, stews, and casseroles. The juices from these meals help make the meat less tough by returning moisture to the meat and making it flavorful.