Turn oven off and let roast sit in oven 2 ½ hours. As an Amazon Associate I earn from qualifying purchases. Sous vide immersion machines are incredibly affordable -I got mine for $60 on Amazon- and easy to use. There are many benefits of eating seasonally. Hi! Thank you! Slice the roast beef thinly against the grain (perpendicular to the lines showing across the meat) and serve hot with desired sides. What if I told you each slice is nearly as tender as a slice of beef tenderloin? No need to rest! Sear each side for only 15 seconds each. Pour water over top. Definitely a keeper! Fill a large container with water that will properly fit your sous vide immersion machine and the roast without overcrowding. Save my name, email, and website in this browser for the next time I comment. I like sous-viding at the lowest temperature safely possible because I feel that this cut is best enjoyed medium-rare, but use my temperature guide to cook it to the doneness that you like to eat. Season with kosher salt, garlic salt, and pepper on all sides. Once the oil is extremely hot, add the roast to the pan. Season with kosher salt, garlic salt, and pepper on all sides. Medium-rare: 129°F (54°C) to 134°F (57°C). Thank you! The one I use lets you set up the temperature and the time for cooking and boom, you're in business. No matter how you need to eat your feelings – appetizers only, a fancy family dinner, or just skipping to desserts – we have the recipes for you. Citrus, cabbage, kale, root vegetables, beets, and more are in season this month. You can see that while it has a thin fat cap, it doesn't have a lot of fat and fatty connective tissue marbled into the meat. Let’s start this year off right and say goodbye to one […], Meatballs and dips and cheeseballs, oh my! Add beef and cook, turning often, until lightly browned all over, 5 to 10 minutes. Heat a cast iron deep skillet to screaming hot and sear meat on all sides. Simple Roast Beef With Horseradish Cream Sauce, Cuban Roast Pork, Pernil O Pierna Asada Estilo Cubano, Just A Pinch Recipes - # 1 Site for Real Recipes from Real Home Cooks, Show 51 Comments & Reviews. Rub with olive oil. Horseradish sauce and blissfulness. Wow, I made this amazing eye of the round roast today 6.8 lbs cooked on 500 for 60 minutes, then turned down to the keep warm 170. degrees for 2 1/2 hours prefect doneness. Your email address will not be published. And it's happening for 18+ hours, so you know that flavor has had all the time it needs to really get in there and make it super tasty. This is not a safe temperature to keep for over 2.5 hours! I had 2.5 pound eye of round roast and I cooked it for 18 hours, then I made a quick gravy with the drippings. Yes, it's perfectly safe to leave your sous-vide running so long as you have taken all precautions and follow the instructions that come with your immersion machine. Roast your Eye of the Round in the very hot oven for 25 to 30 minutes (the outside should be browned and slightly crispy at this point), then briefly … Pat the meat dry with a paper towel. Reduce the oven temperature to 170 degrees F and roast for a time of one hour. Roast at 475°F for 7 minutes per pound. Or can I cut down the cook time? Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. Followed recipe to the tee and this roast was like prime rib. I finally broke down and bought a Sous Vide cooker. how to cook an eye round roast in oven . This is why it doesn't fall apart and become tender by slow cooking in a crockpot or the oven the same way a chuck roast would for a pot roast. If … Chocolate Mayonnaise Cake with Salted Caramel, Kosher Salt and Freshly Cracked Black Pepper, 2 tbsp high smoke point oil (grapeseed, vegetable oil, etc). So instead of giving up, I decided to get a little technical about it. And really, that's it. I'm serious! For reheating leftovers I placed slices in a ziplock bag and reheated in a hot-water bath using only the hottest water coming out of the tap and let rest for 5-10 minutes. After taking the roast out of the bag, it will be perfectly cooked from edge to edge. Multiply the roast's weight by 35 to 38 minutes for rare, 35 to 45 minutes for medium-rare, 45 to 53 minutes for medium, 45 to 60 minutes for medium-well and 55 to 68 minutes for well-done if you're going to cook the eye of round roast in a roasting pan. Vacuum seal your eye of round roast using the vacuum sealer and a … 5. Turn on hood fan and/or open windows. As an Amazon Associate and member of other affiliate programs, I earn a small commission for my referral at no extra cost to you. With appetizers that will tickle everyone’s taste buds (no matter how picky they are), you’ll find the perfect holiday appetizers for your next gathering or a low-key Christmas Eve at home. Things have changed! Now I would like for every home cook to get onto the sous-vide train! DO NOT COVER or add liquid. Eye of Round Roast the size is up to you as we are working with internal temps – not lengths of time for cooking. Then, reduce the oven temperature to 325 degrees and cook for an hour more before checking the temperature to ensure the roast has reached 125 … After prescribed roasting time, turn oven OFF and let roast sit in oven for 2-1/2 hours. Preheat oven to 500 degrees. Totally awesome. WHEN YOU MAKE THIS RECIPE, SNAP A PIC AND USE THE HASHTAG #SWEETTEAANDTHYME ON INSTAGRAM! Slice 6 cloves of peeled garlic in half. What if I told you that you could make a tough, lean eye of round roast in a tender, juicy, beautiful piece of meat worthy of your Easter or Christmas table yet easy enough to have for Sunday supper? When you decide to make eye of round roast, it is best to know the cooking time required for this cut of beef. (Insert finger into slit to expand it to accept garlic). These 21 easy Christmas appetizers are a guaranteed hit, plus they’ll put you on Santa’s nice list. It gets worked a lot so it's a tough cut. What if I told you that it's basically a hands-off technique that tenderizes the eye of round and allows you to safely slow cook it without it losing flavor, without losing juices, and never overcooking it? time. 7. But this year, for Easter I am gladly setting this gorgeous, juicy eye of round roast on the center of my table. The cook time is more so to break down proteins, so the longer it cooks the more tender the eye of round roast will be, since it’s so tough of a cut. Do not add water or cover. Season roast with a generous amount of salt and pepper on all sides. You may have to give some sides a second go-around to get the color you want, but as long as you do it quickly (no more than 15-20 seconds) you won't overcook the insides. Arrange roast and all vegetables in ungreased 13×9-inch (3-quart) baking dish. Rub surface of meat with olive or canola oil. Place the roast on the foil sheets and transfer everything to the oven. This low and slow method of making roast beef with an affordable eye of round will give you the juiciest, super flavorful, and most tender roast that's pink from edge to edge! Season the roast with salt … However, the eye of round roast is exceptionally lean, yet still miraculously tender and flavorful when sliced thin. Usually, you rest large hunks of meat for about 10 to 15 minutes, right? Resting is needed because the insides need to relax from high heat, but since sous vide is low heat, you can slice this baby right up after searing! DON’T FORGET TO GIVE A STAR RATING AND COMMENT! Prime rib, beef tenderloin, etc. Leave a comment and a star rating in the recipe card and be sure to tag any photos with #SWEETTEAANDTHYME. REMEMBER TO SUBSCRIBE TO SWEET TEA & THYME’S NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! Due to the size of my roast I added another 1/2 teaspoon of each salt & pepper, a few pinches of dehydrated onions and some … Every single way I tried gave me too-chewy slices that would never be pink from edge to edge and never had great flavor. This is definitely my new go-to style for cooking this type of roast. […]. Weigh the eye of round roast on the kitchen scale. When 2-1/2 hours have elapsed, remove roast from oven, rest for 10 minutes covered loosely with foil, carve across the grain into thin slices. Copyright © 2020 Brunch Pro on the Brunch Pro Theme, Lodge 10 Inch Cast Iron Skillet Pre-Seasoned, How to Make Tender Eye of Round Roast Beef. Notify me of follow-up comments by email. Sous-vide is NOT hard, it's NOT some scary scientific experiment (though it looks like one), and it's NOT expensive! And the seasoning doesn't penetrate through the entirety of the roast, even after marinating it overnight in the fridge. You can use the juices from cooking in the sous vide bag to make a pan drippings gravy. If you don't have a vacuum sealer or vacuum sealer bags, they're also extremely affordable, too. What I wanted was tender, juicy slices that could be eaten with pan gravy or even piled on my son's sandwiches for lunch so I wouldn't spend so much on my favorite roast beef at the deli. This will make it easier to freeze and thaw and can be eaten in smaller servings. Slice 'n' Serve! The eye of round cut of beef is very lean and therefore benefits from a low, slow, moist cooking method, so a Crock-Pot is ideal. Definitely 24 hrs, next time i’ll try 36. Question? Do I need to cook it 18hrs? Or you can sous vide in a safe zip-top bag using the water displacement method. Thanks so much for this recipe! Get […], Everyone is ready to say goodbye to this year with the weirdest New Year’s Eve ever. How to Prepare it for Grilling or Smoking Whether you plan to serve it as a main or as deli-style beef, the Eye of Round roast requires some forethought. Preheat the oven to 500 degrees F (260 degrees C). Make sure it's extremely dry because water will ruin your sear. Cooking an eye of round roast in a Crock-Pot is easy and offers tasty, tender results. I love seeing you make my recipes and hearing how they went for you! It's perfect for anything from Sunday roast to holiday meals! Make sure the roast is fatty side up. BBQ-Rubbed Beef Roast | 2 hrs All your favorite barbecue flavors rubbed into a lean beef roast. Preheat a cast iron skillet to medium-high heat (my stove goes 1-9, I go about an 8) with the high smoke point oil. Cook for 18-24 hours, adding water if needed. Sous-Vide is not a fast cooking method, it's even lower and slower than your slow cooker. Thank you Eden, this is a winner! To thaw, put the frozen roast beef in the fridge to thaw overnight. Sear Hot in 15 Second Intervals. Place in 500 degree oven and then immediately turn the heat down to 475 degrees. Many inexpensive beef roasts are tough and fatty, destined to cook long and slow until they can finally be shredded, such as a chuck roast used in a Mississippi Roast recipe. I will let you know how it turns out. I cooked it at 132 degrees for 19 hours and it's a beautiful pink, end to end, just as promised. This is the BEST. It's kinda like when you're deep conditioning your hair, it works a million times better with heat. And since we are cooking low and slow for such a long time, the connective tissue in it has time to break down and the proteins are relaxing and separating, so the meat becomes super tender. In order to keep that yet get a gorgeous brown sear all around, you'll need to give each side quick hits in a very hot pan. Not only is in-season produce fresher and tastes better, but it will also have more flavor and nutrition. Roast at 475 for 7 to 8 minutes per pound. I use a cast iron skillet --a kitchen staple that holds heat fantastically-- over medium-high heat with an oil that has a high smoke point, like grapeseed oil. Here's a little guide for sous vide temperatures for beef. The usual, popular method is to roast it in the oven, but no matter how I tried it during recipe testing: high temperatures for a short time, "magic number" oven roasting, slow cooking, none of it gave me anything that I really enjoyed. On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Medium-well: 145°F (63°C) to 155°F (68°C). This is the best solution. No need to fuss over a thermometer or worry about if the inner temperature will change. Warm oil in a large skillet over medium-high heat. Home » Dinner » How to Make Tender Eye of Round Roast Beef. You can re-sear each side to the desired browning as long as you don't leave the side cooking for more than about 15-20 seconds each time so the inside doesn't cook through and turn gray. Vacuum seal your eye of round roast using the vacuum sealer and a vacuum seal bag and add it to the preheated water. I was hopeful after your comments about trialing all the other recommended methods with low and slow cooking and this totally delivered. We will be cooking our roast at 131 degrees F, the lowest safe temperature to have for long periods of time. Add your roast to a shallow roasting pan fitted with a rack, and cook for 15 minutes at 450 degrees to develop some delicious browning on the surface. Pat dry and bring to room temperature, approximately 30-45 minutes. You can also use a rump roast or another cut of round roast… Keep the roast beef in an airtight container in the fridge for 3-4 days. Because this roast comes from the hindquarters of the cow, it can be tough when cooked unless you take time to cook it slowly at low heat. Once your roast is seared, you can serve immediately because it doesn't need to rest! My roast is only 1 lbs. Remove roast and slice thinly. The texture was incredible. … Drizzle the … Remove roast … Sprinkle with all remaining ingredients except water. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015. Sweetheart, meet my favorite protein cooking technique: the sous-vide. Thank you for our Christmas dinner roast! When the Eye of Round roast is the sidekick, for example, in a curry or pasta dish, aim for ¼ lb. DO NOT OPEN OVEN DOOR DURING THIS TIME PERIOD. I have been loving my sous vide machine and using it for a ton of different recipes. So much flavour, so affordable. This post may contain affiliate links. And I ended up with a beautiful, fool-proof method that gives me gorgeous roast beef every. To freeze the roast, let it cool completely, then slice into 2-4 inch thick steaks. 2. Allow the roast to rest 30 minutes before serving. Very Rare to Rare: 120°F (49°C) to 128°F (53°C). The sous-vide method does all the work in imparting great flavor. Season + Sous Vide. Some recipes require that you marinate the roast before cooking, which helps the salt and seasoning flavor the meat. This will be my go-to method from now on. Generously season all sides of your roast with salt, pepper, garlic, and onion powder. Just because winter is here doesn’t mean you can’t take advantage of what is in season. Roast at 475 for 7 to 8 minutes per pound. We're doing the same thing with the sous vide, where the meat is coated with seasoning for a long period of time before it's time to eat, but it's even better since we're using heat. Place the seasoned cut in a roasting pan. This looks delicious! The sous vide method will keep your roast beef at the perfect temperature, no matter how long you cook it. For one that small, 12 hours should be enough. 4. Put the seared eye of a round roast on a trivet. Close the lid of the Instant Pot and turn the valve to a sealing position. Set the temperature to your desired doneness (medium-rare is 131 degrees F to 134 degrees F) and let the water heat up before adding the roast. This is going to create a LOT of smoke. Generously season all sides of your roast with salt, pepper, garlic, and onion powder. Make deep slits all around the meat and insert the garlic pieces into the slits on the beef. This cut of Beef is not known for its tenderness, but it can be cooked in such a way as to make it succulent, juicy AND tender. If desired, trim off excess fat from roast beef. Please refer to my Disclosures Page for more details. Wrap them tightly in plastic wrap and foil or vacuum seal each piece. Could I follow this same recipe with a sirloin roast? Thank you for your response. The constant and slow heat coming from the oven allows the outside of the meat to become brown, while its … Roasting always gave me a thick grey ring, which of course means that area would be tough and overcooked, with no fat to help keep the roast juicy inside. Season roast as desired; place on rack in shallow roasting pan. Your email address will not be published. I've seen many recipes that fuss with prepackaged soup mixes, random ingredients, but here all you need are a few spices and the roast itself. Place roast, on a rack, in roasting pan or baking dish. It's perfect for anything from Sunday roast to holiday meals! Easy, Juicy, Foolproof Spatchcock Thanksgiving Turkey. Some other sources I looked at said this cut of beef can’t be helped with sous vide, but your recipe was spot on. per person. Transfer to rack and roast until a meat thermometer inserted into thickest part reads 125°F for medium-rare, 50 to 55 minutes. Thank you for supporting Sweet Tea and Thyme! FOLLOW SWEET TEA AND THYME ON FACEBOOK | INSTAGRAM | PINTEREST FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES. The steam circulation creates moist heat that braises the meat while slowly … DO NOT COVER or add liquid. This method takes about 18 hours, so I like to think of it as Sunday Supper started on Saturday night. This low and slow method of making roast beef with an affordable eye of round will give you the juiciest and most tender roast that's pink from edge to edge! The was the best recommendation. It is one of the tender cut of beef, however, it does not have a lot of fat, due to which a number of people prefer this cut. Press the Pressure Cook … Wrap in plastic and refrigerate … No oil needed except the oil used prior to seasoning. Not needed when you sous vide. I can't think of anything better on my holiday table than a beautiful platter holding roast beef of some sort. Roast an eye of round at 400 degrees Fahrenheit for 30 minutes, and then reduce the heat to 350 degrees and continue cooking for 1 1/2 hours or until a meat thermometer reads 125 to 130 degrees Fahrenheit for medium rare. Making sure that the temperature isn't below 131 degrees F (55 degrees C), ensures that you will never be below food-safe temperatures. Cook at 325 for about 1-1.5 hours. Required fields are marked *. Place roast in the preheated oven and lower temperature to 475°F. Place in 500 degree oven and then immediately turn the heat down to 475 degrees. Preheat the oven to 500 degrees F. But it's actually a really cheap cut for a big roast, I end up with five pounds at my local BJ's (a bulk store like Costco) for about $13. Thank you. This browns the outside without cooking through to the inside and giving our roast a gray ring. It will still be juicy, tender, and tasty! How to cook eye of round roast: 1. In other words, the eye of round roast was a piece of work during recipe testing. You can vary the basic recipe with seasonings and by adding different vegetables. single. After an hour, … The best way to cook eye of round roast is, of course, roasting. It used to be a highfalutin technique only top chefs and those in culinary school used for perfectly cooked proteins: Expensive machines and techy-scientific stuff that no home cook would come near with a ten-foot pole. After the sous-vide cooking is finished, remove from the sealed bag and pat dry with a paper towel. Take a baking sheet and place the ½ eye of round on it (fat-side up). I was amazed how tender the meat was! Join us on the porch for more Sweet Tea & Thyme and never miss a recipe by subscribing! If you don't know what an eye of round roast is, it's an inexpensive cut of very lean meat from the 'round' area of the cow, the hind legs. Season an Eye of Round and roast for an hour or so, then finish the veggies in the same roasting pan. Place roast, on a rack, in roasting pan or baking dish. An eye of round roast is simple to prepare in a Dutch oven or large casserole dish. The best way to cook eye of round is low and slow in the crock pot. It's why I love this method for a beginner: you cannot fail with this recipe! I tried this recipe with a two-pound eye of round and it was delicious. Plenty of side dishes go along with roast beef, here are a few of my favorites no matter the occasion: A homemade gravy using the juices from cooking. Once that skillet is ripping hot I sear each side in 15 second intervals. Fold up the foil so it wraps the roast then return to the oven. I also find that my trusty culinary torch works wonders at touching up any spots that didn't get a great sear. In French, sous-vide means "under vacuum", which makes sense: the sous-vide method of cooking is putting food in a vacuum-sealed bag and cooking it in a temperature-controlled water bath with a sous vide immersion machine. Place the meat on a rack in a baking dish. 3. 6. NOTE: The secret to this method of roasting is the high heat and prolonged time in a CLOSED oven with heat off. Just A Pinch will NOT work unless you turn javascript ON in your browser. HOW TO MAKE PERFECTLY COOKED EYE OF ROUND ROAST Place roast on a baking sheet. Season roast with salt, pepper, and any other seasonings you desire. Heat oven to 350°F. The roast beef will keep for 3-4 months in the freezer. So with A 3 pound roast, it will be done in about 21 to 24 minutes. To my Disclosures Page for more details across the meat on all.! Got mine for $ 60 on Amazon- and easy to use F. the best way to eye! I tried this recipe, SNAP a PIC and use the HASHTAG # SWEETTEAANDTHYME create a LOT so wraps. 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A sirloin roast large casserole dish, tender, and onion powder pieces into the on... Lean beef roast | 2 hrs all your favorite barbecue flavors rubbed into a lean beef |. Iron deep skillet to screaming hot and sear meat on a baking sheet and place the ½ of. Cooking is finished, remove from the sealed bag and how to cook eye of round roast dry and bring to room temperature, approximately minutes... Never be pink from edge to edge and never miss a recipe by subscribing protein technique... The salt and seasoning flavor the meat unless you turn javascript on in your browser Westbrook the!: 1 the eye of round roast using the vacuum sealer and a STAR and. Million times better with heat with heat off like to think of anything better on my holiday table a... At 132 degrees for 19 hours and it 's a tough cut arrange roast and all vegetables in 13×9-inch... On Santa ’ s nice list take a baking sheet and place the meat and insert the garlic into! This browns the outside without cooking through to the lines showing across the meat it was delicious roasting... I tried this recipe, SNAP a PIC and use the juices from cooking in freezer! To SWEET TEA & THYME ’ s NEWSLETTER for FREE and RECEIVE FRESH recipe NOTIFICATIONS DELIVERED into INBOX.