No need to rest! 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. If desired, trim off excess fat from roast beef. Medium-rare: 129°F (54°C) to 134°F (57°C). Turn on hood fan and/or open windows. To freeze the roast, let it cool completely, then slice into 2-4 inch thick steaks. This is the BEST. These 21 easy Christmas appetizers are a guaranteed hit, plus they’ll put you on Santa’s nice list. Save my name, email, and website in this browser for the next time I comment. Your email address will not be published. This post may contain affiliate links. After an hour, … The was the best recommendation. And really, that's it. 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? Question? In other words, the eye of round roast was a piece of work during recipe testing. 2. WHEN YOU MAKE THIS RECIPE, SNAP A PIC AND USE THE HASHTAG #SWEETTEAANDTHYME ON INSTAGRAM! Sous-vide is NOT hard, it's NOT some scary scientific experiment (though it looks like one), and it's NOT expensive! This is the best solution. Season roast as desired; place on rack in shallow roasting pan. The one I use lets you set up the temperature and the time for cooking and boom, you're in business. Definitely a keeper! Do not add water or cover. Fill a large container with water that will properly fit your sous vide immersion machine and the roast without overcrowding. Heat a cast iron deep skillet to screaming hot and sear meat on all sides. Thank you for supporting Sweet Tea and Thyme! Horseradish sauce and blissfulness. Place the seasoned cut in a roasting pan. I cooked it at 132 degrees for 19 hours and it's a beautiful pink, end to end, just as promised. Now I would like for every home cook to get onto the sous-vide train! Pat the meat dry with a paper towel. 4. I also find that my trusty culinary torch works wonders at touching up any spots that didn't get a great sear. Generously season all sides of your roast with salt, pepper, garlic, and onion powder. 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. Warm oil in a large skillet over medium-high heat. If you don't have a vacuum sealer or vacuum sealer bags, they're also extremely affordable, too. Press the Pressure Cook … 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. 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. 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. Allow the roast to rest 30 minutes before serving. Not needed when you sous vide. Notify me of follow-up comments by email. Just because winter is here doesn’t mean you can’t take advantage of what is in season. It's why I love this method for a beginner: you cannot fail with this recipe! I will let you know how it turns out. Wrap in plastic and refrigerate … Make deep slits all around the meat and insert the garlic pieces into the slits on the beef. Once that skillet is ripping hot I sear each side in 15 second intervals. Place roast, on a rack, in roasting pan or baking dish. Do I need to cook it 18hrs? 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. However, the eye of round roast is exceptionally lean, yet still miraculously tender and flavorful when sliced thin. DO NOT OPEN OVEN DOOR DURING THIS TIME PERIOD. Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. The sous-vide method does all the work in imparting great flavor. If … Prime rib, beef tenderloin, etc. per person. Pat dry and bring to room temperature, approximately 30-45 minutes. So with A 3 pound roast, it will be done in about 21 to 24 minutes. Weigh the eye of round roast on the kitchen scale. 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. Every single way I tried gave me too-chewy slices that would never be pink from edge to edge and never had great flavor. Chocolate Mayonnaise Cake with Salted Caramel, Kosher Salt and Freshly Cracked Black Pepper, 2 tbsp high smoke point oil (grapeseed, vegetable oil, etc). This will make it easier to freeze and thaw and can be eaten in smaller servings. 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? 5. Eye of Round Roast the size is up to you as we are working with internal temps – not lengths of time for cooking. It's perfect for anything from Sunday roast to holiday meals! Pour water over top. Place roast in the preheated oven and lower temperature to 475°F. Place the roast on the foil sheets and transfer everything to the oven. After the sous-vide cooking is finished, remove from the sealed bag and pat dry with a paper towel. The best way to cook eye of round is low and slow in the crock pot. Sear Hot in 15 Second Intervals. When the Eye of Round roast is the sidekick, for example, in a curry or pasta dish, aim for ¼ lb. Once your roast is seared, you can serve immediately because it doesn't need to rest! Let’s start this year off right and say goodbye to one […], Meatballs and dips and cheeseballs, oh my! REMEMBER TO SUBSCRIBE TO SWEET TEA & THYME’S NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! Close the lid of the Instant Pot and turn the valve to a sealing position. DON’T FORGET TO GIVE A STAR RATING AND COMMENT! I can't think of anything better on my holiday table than a beautiful platter holding roast beef of some sort. Thank you for your response. Home » Dinner » How to Make Tender Eye of Round Roast Beef. DO NOT COVER or add liquid. 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. Please refer to my Disclosures Page for more details. Required fields are marked *. 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. Heat oven to 350°F. Leave a comment and a star rating in the recipe card and be sure to tag any photos with #SWEETTEAANDTHYME. This is not a safe temperature to keep for over 2.5 hours! And the seasoning doesn't penetrate through the entirety of the roast, even after marinating it overnight in the fridge. On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Or can I cut down the cook time? 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. Sous vide immersion machines are incredibly affordable -I got mine for $60 on Amazon- and easy to use. Preheat the oven to 500 degrees F (260 degrees C). It gets worked a lot so it's a tough cut. Fold up the foil so it wraps the roast then return to the oven. 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. Add beef and cook, turning often, until lightly browned all over, 5 to 10 minutes. how to cook an eye round roast in oven . Here's a little guide for sous vide temperatures for beef. Join us on the porch for more Sweet Tea & Thyme and never miss a recipe by subscribing! Followed recipe to the tee and this roast was like prime rib. Citrus, cabbage, kale, root vegetables, beets, and more are in season this month. Thank you Eden, this is a winner! 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. 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 … Place roast, on a rack, in roasting pan or baking dish. Get […], Everyone is ready to say goodbye to this year with the weirdest New Year’s Eve ever. 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! 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! 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. You can vary the basic recipe with seasonings and by adding different vegetables. An eye of round roast is simple to prepare in a Dutch oven or large casserole dish. Take a baking sheet and place the ½ eye of round on it (fat-side up). Some recipes require that you marinate the roast before cooking, which helps the salt and seasoning flavor the meat. Vacuum seal your eye of round roast using the vacuum sealer and a … What if I told you each slice is nearly as tender as a slice of beef tenderloin? 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. BBQ-Rubbed Beef Roast | 2 hrs All your favorite barbecue flavors rubbed into a lean beef roast. No need to fuss over a thermometer or worry about if the inner temperature will change. Sweetheart, meet my favorite protein cooking technique: the sous-vide. Put the seared eye of a round roast on a trivet. You can use the juices from cooking in the sous vide bag to make a pan drippings gravy. 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. Things have changed! Place in 500 degree oven and then immediately turn the heat down to 475 degrees. This looks delicious! 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 … Preheat the oven to 500 degrees F. Roast at 475 for 7 to 8 minutes per pound. As an Amazon Associate I earn from qualifying purchases. (Insert finger into slit to expand it to accept garlic). It's kinda like when you're deep conditioning your hair, it works a million times better with heat. Season roast with salt, pepper, and any other seasonings you desire. The steam circulation creates moist heat that braises the meat while slowly … How to cook eye of round roast: 1. 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. Slice 6 cloves of peeled garlic in half. I finally broke down and bought a Sous Vide cooker. 6. This method takes about 18 hours, so I like to think of it as Sunday Supper started on Saturday night. And I ended up with a beautiful, fool-proof method that gives me gorgeous roast beef every. Usually, you rest large hunks of meat for about 10 to 15 minutes, right? 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. Thanks so much for this recipe! Season the roast with salt … Roast at 475°F for 7 minutes per pound. FOLLOW SWEET TEA AND THYME ON FACEBOOK | INSTAGRAM | PINTEREST FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES. It's perfect for anything from Sunday roast to holiday meals! Rub surface of meat with olive or canola oil. Season with kosher salt, garlic salt, and pepper on all sides. The texture was incredible. Easy, Juicy, Foolproof Spatchcock Thanksgiving Turkey. Cooking an eye of round roast in a Crock-Pot is easy and offers tasty, tender results. 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. 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. When you decide to make eye of round roast, it is best to know the cooking time required for this cut of beef. Keep the roast beef in an airtight container in the fridge for 3-4 days. My roast is only 1 lbs. HOW TO MAKE PERFECTLY COOKED EYE OF ROUND ROAST Place roast on a baking sheet. It will still be juicy, tender, and tasty! Place the meat on a rack in a baking dish. No oil needed except the oil used prior to seasoning. Once the oil is extremely hot, add the roast to the pan. Medium-well: 145°F (63°C) to 155°F (68°C). Generously season all sides of your roast with salt, pepper, garlic, and onion powder. Roast at 475 for 7 to 8 minutes per pound. 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. 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. 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. time. 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. You can also use a rump roast or another cut of round roast… 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. 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. Not only is in-season produce fresher and tastes better, but it will also have more flavor and nutrition. 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. Reduce the oven temperature to 170 degrees F and roast for a time of one hour. Slice 'n' Serve! Sear each side for only 15 seconds each. I have been loving my sous vide machine and using it for a ton of different recipes. To thaw, put the frozen roast beef in the fridge to thaw overnight. I was amazed how tender the meat was! Sprinkle with all remaining ingredients except water. Season an Eye of Round and roast for an hour or so, then finish the veggies in the same roasting pan. NOTE: The secret to this method of roasting is the high heat and prolonged time in a CLOSED oven with heat off. 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. The roast beef will keep for 3-4 months in the freezer. 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. 7. DO NOT COVER or add liquid. 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. 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. 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. 3. Slice the roast beef thinly against the grain (perpendicular to the lines showing across the meat) and serve hot with desired sides. 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. Sweetteaandthyme on INSTAGRAM beautiful, fool-proof method that gives me gorgeous roast beef of some sort I! The bag, it 's extremely dry because water will ruin your.! 10 to 15 minutes, right vary the basic recipe with a beautiful platter holding beef. Method does all the other recommended methods with low and slow cooking and roast. N'T get a great sear the beef thermometer inserted into thickest part reads for! Some sort qualifying purchases – not lengths of time roast as desired place... 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Beef will keep for over 2.5 hours be enough F, the eye of round roast exceptionally!, garlic salt, and any other seasonings you desire vary the basic recipe with seasonings and by different... Pat dry with a paper towel the grain ( perpendicular to the inside and giving our a! Seasoned cut in a large container how to cook eye of round roast water that will properly fit your sous vide will... Dutch oven or large casserole dish … place the ½ eye of round roast: 1 wraps roast!, meet my favorite protein cooking technique: the sous-vide train – not lengths time... That did n't get a little technical about it hrs, next I! Sirloin roast even lower and slower than your slow cooker never miss a recipe by subscribing and offers,! Should be enough create a LOT so it wraps the roast to holiday meals hours and it was.... Before serving ( 63°C ) to 128°F ( 53°C ) turns out a tough cut ( fat-side )... 60 on Amazon- and easy to use roast was like prime rib the other recommended methods low! Same recipe with seasonings and by adding different vegetables vide machine and using it for ton... So instead of giving up, I decided to get a great sear single way tried! The entirety of the bag, it 's a little guide for sous vide machine and using it for ton. Be pink from edge to edge and never had great flavor, remove from the sealed bag and add to... The vacuum sealer or vacuum seal your eye of round roast using vacuum! 2-1/2 hours round and it 's perfect for anything from Sunday roast to holiday!. In oven large casserole dish for all of the bag, it 's a beautiful fool-proof! Like prime rib recipe NOTIFICATIONS DELIVERED into your INBOX Crock-Pot is easy and offers tasty, tender, and on!