Roasted Eye Of Round – Eye of round roast has been referred to as “All-American roast beef.” I love it for it’s intense flavor and it’s more budget friendly than filet or prime rib . In order to successfully cook a tender round roast you must use a meat thermometer. I can’t stress that enough. Invest in a good one, it will become your best friend for cooking meats to the proper internal temperature. I don’t recommend cooking this particular cut of beef past medium. Eye of round roasts don’t have the intense fat marbling you’d find in prime rib or chuck roasts and it’s often overlooked and thought of as tough and difficult to cook. I’ve had my own battles cooking round roasts over the years. Through trial and error I’ve learned how to master this delicious cut of beef.
I’ve seen all kinds of tricks and techniques and many work quite well. Some involve searing in the oven then turning the oven off to complete the roasting. Some suggest cooking at a high temperature for a short period of time and require that you baste while baking. For me, I prefer to cook it at a lower temperature that doesn’t require me to open the oven door too many times.
When choosing the roast start with a good quality piece. Keep in mind, the thicker the roast, the more rare it will be in the middle. Can you cook this roast at an even lower temperature? Of course, just adjust the roasting time and use your trusty meat thermometer. Insert it at least 1-inch into the thickest portion of the roast and adjust baking time accordingly. Serve it on a hoagie roll with melted cheese as a French dip, serve it on sandwiches loaded with lettuce and tomato or with mashed potatoes and gravy for Sunday supper. One thing is for sure, this delicious roast beef will be good warm or chilled to the last bite.
- 1 (4 lb) beef eye of round roast
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- 2 green onion, thinly sliced
- 2 Tbsp chopped fresh rosemary
- 4 garlic cloves, minced
- 1 tsp kosher salt
- ½ tsp red pepper flakes
- Steak seasoning [ i.e. Montreal]
- Rinse and pat dry the round roast.
- Whisk together the olive oil, lemon juice, green onion, chopped rosemary, minced garlic, kosher salt, and red pepper flakes. Rub on all sides of the roast. Marinate in the refrigerator for 24 hours.
- Remove the roast from the refrigerator 30 minutes prior to roasting. Preheat the oven to 300°F
- Remove from the marinade. Brush off as much of the green onion ans garlic as you can. Sprinkle liberally with your favorite steak seasoning and a dusting of smoked paprika.
- Heat a few drizzles of olive oil on high in an oven safe grill pan or large skillet. Sear the roast for 3 minutes on all 4 sides.
- Place the roast into the oven and roast fat side up for 15-20 minutes per pound or until it reaches an internal temperature of 125-130°F for medium rare 140-145°F for medium. Remove from the oven
- Rest for 15 minutes uncovered for medium-rare or loosely tented with foil for medium.
- Carve thinly and serve.