Eye of round roast is a classic cut of beef that offers a lean, tender roast with rich flavor when prepared correctly. Often overlooked in favor of more expensive cuts, this affordable roast has become a favorite for both special occasions and everyday meals. It’s a versatile dish that can be paired with a variety of sides, from roasted vegetables to creamy mashed potatoes.
The beauty of an eye of round roast lies in its simplicity and the opportunity to highlight the natural flavors of the beef. While it’s traditionally a mainstay in American and European kitchens, the method of slow-roasting ensures a perfect balance of tenderness and juiciness.
Ingredients
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3 to 4 lb eye of round roast
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2 tbsp olive oil
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2 tbsp minced garlic
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1 tbsp fresh rosemary (or 1 tsp dried)
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1 tbsp fresh thyme (or 1 tsp dried)
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1 tsp salt
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1 tsp black pepper
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1 tsp onion powder
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1 cup beef broth (or substitute with vegetable broth for a lighter option)
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Optional: 2 tbsp Dijon mustard (for a tangy glaze)
Substitutions:
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Garlic: Use garlic powder if fresh garlic isn’t available.
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Herbs: Substitute fresh herbs with dried ones, but reduce the quantity as dried herbs are more concentrated.
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Broth: Use chicken or vegetable broth for a different flavor base.
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Dijon mustard: Skip this if you prefer a plain roast flavor.
Step-by-Step Cooking Instructions
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Preheat the oven to 325°F (163°C).
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Prepare the roast: Pat the eye of round roast dry with paper towels to ensure a crisp, brown crust. Rub olive oil all over the roast.
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Season: In a small bowl, combine minced garlic, rosemary, thyme, salt, pepper, and onion powder. Rub the seasoning mix evenly over the roast.
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Sear the roast: Heat a large skillet over medium-high heat and add a little olive oil. Once hot, sear the roast on all sides for about 2-3 minutes per side until it’s golden brown.
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Roast: Place the seared roast in a roasting pan or on a wire rack set over a baking sheet. Pour the beef broth into the pan to provide moisture and enhance flavor.
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Cook: Roast in the oven for about 1.5 to 2 hours or until the internal temperature reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Use a meat thermometer to check for accuracy.
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Rest the roast: Remove the roast from the oven and let it rest for at least 10-15 minutes before slicing to allow the juices to redistribute.
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Optional glaze: For added flavor, you can spread Dijon mustard on the roast during the last 10 minutes of roasting, then return it to the oven.
Common Mistakes to Avoid:
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Overcooking: Since the eye of round is a lean cut, it can become tough if overcooked. Always use a meat thermometer for accuracy.
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Skipping the sear: Searing the roast locks in flavor and creates a beautiful crust, so don’t skip this step!
Pro Tips and Cooking Techniques
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Slow-roasting method: Cooking the roast slowly at a low temperature ensures a tender and juicy result.
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Resting time: Always allow the roast to rest after cooking. This step helps retain the juices and makes the roast more flavorful.
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Thermometer use: An instant-read meat thermometer is your best friend for cooking meat to the perfect doneness.
Variations and Customizations
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Vegetarian version: While this dish relies on beef, a similar preparation method can be applied to a large portobello mushroom for a vegetarian alternative.
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Low-carb/Gluten-free: The recipe is naturally gluten-free and low in carbs, making it a great option for those following keto or gluten-free diets.
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Herb variations: Experiment with different herbs like oregano, parsley, or sage for a unique flavor profile.
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Fusion twist: Try a barbecue glaze or a balsamic reduction for a more tangy, modern twist on the classic roast.
Serving Suggestions
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Side dishes: Serve with roasted potatoes, steamed green beans, or a fresh salad for a well-rounded meal.
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Sauces: Pair your roast with a rich gravy or horseradish sauce for an extra layer of flavor.
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Beverages: A glass of red wine, such as Cabernet Sauvignon, pairs wonderfully with the rich flavors of the beef.
Nutritional Information
Approximate values per serving (based on a 3-oz portion of eye of round roast):
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Calories: 210 kcal
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Protein: 28g
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Carbs: 0g
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Fat: 10g
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Saturated Fat: 3g
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Cholesterol: 65mg
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Sodium: 450mg
(Note: Nutritional values can vary based on the size of the roast and any substitutions made.)
Frequently Asked Questions (FAQs)
Q: How do I know when my roast is done? A: The most reliable way is by using a meat thermometer. For medium-rare, aim for 130°F (54°C); for medium, 140°F (60°C).
Q: Can I cook the roast in a slow cooker? A: Yes, cooking in a slow cooker is a great alternative. Simply season the roast, sear it, then place it in the slow cooker with the broth. Cook on low for 6-8 hours.
Q: How should I store leftovers? A: Store any leftover roast in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.
Closing Thoughts
Eye of round roast is a fantastic choice for a hearty, satisfying meal. With its simple preparation and delicious results, it’s an easy go-to recipe for any occasion. Plus, it’s incredibly versatile, so feel free to get creative with your sides and sauces.
