Pioneer Woman Eye Of Round Roast Recipe (2024)

FAQs

How do you cook eye of the round so it is not tough? ›

This cut of beef is tougher than others, so following a steak recipe and using cooking methods that allow for long, slow cooking times work best for eye of round steak. Slow-cooking, braising, and cooking sous vide are some of the best cooking methods for eye of round steak.

Eye of round, a simple boneless beef roast, is what's called a “whole muscle” cut of beef. It's one of the best cuts for sandwiches with gravy or for making Beef Wellington….and leftovers, too. Whether you're cooking eye of round with a slow cooker, InstaPot (Instant Pot), or your oven, this roast is delicious.

Chuck pot roasts have more fat, and therefore more flavor, than those from the round. Beef round roasts suitable for pot roasting are round tip, round rump, bottom round and eye round roasts. Most beef round and chuck pot roasts can be used interchangeably, with only slight adjustments in cooking time.

Test the eye of round roast for doneness with a meat thermometer, and remove when the internal temperature reaches 130°F to 135°F. If overcooked it becomes tough and dry.

How to tenderize eye of round roast? The way we are tenderizing this lean cut of meat is by marinating it for 24 hours. There is salt in it from soy sauce and acid from lemon juice. Both will help make this a very tender roast recipe.

Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender.

Brining is the secret to a tender and juicy eye of round roast. The overnight soak infuses flavor and keeps moisture in while roasting.

Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. Roast at 500 degrees, uncovered, for 7 minutes per pound. Our roast was a little over three pounds, so I cooked it for 25 minutes.

Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. Used as a roast or cut into steaks. Steaks cut from the roast are used in stews or processed into cube steak. Also called breakfast steak, wafer steak, sandiwch steak, minute steak.

Topside, silverside and top rump

These three prime cuts are all fantastic for roasting, as they are very tender and can be carved into large lean slices. However, because the muscles used for these cuts carry less marbling, they are usually sold 'barded'.

What is the most tender beef roast for slow cooker? ›

Chuck roast is one of the more popular slow-cooker options because of how tender and flavorful it becomes after several hours of cooking on low.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

30 minutes per pound at 350 degrees F until Internal Temperatures reaches 175 degrees F. degrees F.

Pound it out.

Pounding softens and tenderizes meat, making it easier to cut and eat. One of the easiest — and cleanest — ways to do this is to sandwich the meat between a couple pieces of plastic wrap or wax paper and pound it before cooking.

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender.

Eye of round is a lean muscle that is part of the primal beef round—the upper hind leg of the beef. Being a leg, most of the round is very tough, which makes it great for stewing, but the eye of round is relatively tender. It often comes with a fat cap, but may come trimmed bare.

Let the round steak marinate for at least 2 hours in the fridge. Put the zip-lock bag with your marinade and steak into the refrigerator for at least two hours to begin marinating. The acid in the vinegar will start eating into the meat, breaking it down and tenderizing it while adding more flavor.