Best 3 500f Eye Of Round Roast Recipes
**Eye of Round Roast: A Lean and Flavorful Beef Roast with Various Cooking Methods**
Eye of round roast, a lean and flavorful cut of beef from the hindquarters, offers a versatile canvas for culinary creativity. This article presents a collection of enticing recipes that showcase the diverse ways to prepare this affordable and nutritious cut. From classic oven-roasted and slow-cooker methods to creative air fryer and sous vide techniques, these recipes cater to various cooking preferences and skill levels. Whether you crave a succulent herb-crusted roast, a tender and juicy slow-cooked pot roast, or a quick and crispy air fryer version, this article has something for every home chef. With detailed instructions, helpful tips, and inspiring recipe variations, you'll discover new ways to enjoy this lean and delicious cut of beef. Get ready to tantalize your taste buds and impress your dinner guests with these delectable eye of round roast recipes.
HIGH TEMPERATURE EYE-OF-ROUND ROAST
Eye of round roast is roasted at 500 degrees F. This recipe takes a very tough piece of meat and makes it so tender and delicious. Feel free to improvise with the seasonings and use garlic salt in place of regular salt. The easiest roast you'll ever cook!
Provided by Lyn N Barbour
Categories 100+ Everyday Cooking Recipes
Time 3h5m
Yield 6
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
- Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
- Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
Nutrition Facts : Calories 227.1 calories, Cholesterol 71.4 mg, Fat 12.6 g, Protein 26.6 g, SaturatedFat 4.9 g, Sodium 58.5 mg
TENDER EYE OF ROUND ROAST
Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
- On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
- Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
- When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
- Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.
Nutrition Facts : Calories 685.2 calories, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g
A PERFECT EYE OF ROUND ROAST BEEF
Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I'm in the mood for. While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. This works for any size roast and couldn't be easier.
Provided by JackieOhNo
Categories < 4 Hours
Time 2h35m
Yield 1 beef roast
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
- Place meat in roasting pan in preheated oven.
- Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).
Tips:
- Choose the right roast: Look for an eye of round roast that is well-marbled, with a good amount of fat running through it. This will help to keep the roast moist and flavorful during cooking.
- Season the roast generously: Rub the roast with a mixture of salt, pepper, garlic powder, and onion powder. You can also add other herbs and spices, such as thyme, rosemary, or sage.
- Sear the roast before roasting: Searing the roast in a hot skillet will help to develop a flavorful crust and lock in the juices. Be sure to sear the roast on all sides.
- Roast the roast at a low temperature: This will help to prevent the roast from drying out. The ideal temperature for roasting an eye of round roast is 250 degrees Fahrenheit.
- Use a meat thermometer to check the doneness of the roast: The roast is done when it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, or 155 degrees Fahrenheit for well-done.
- Let the roast rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Conclusion:
Eye of round roast is a lean and flavorful cut of beef that is perfect for a healthy and delicious meal. By following these tips, you can cook a perfect eye of round roast that your family and friends will love.
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