Pioneer Woman Eye Of Round Roast Recipe (2024)

FAQs

How do you cook eye of the round so it is not tough? ›

This cut of beef is tougher than others, so following a steak recipe and using cooking methods that allow for long, slow cooking times work best for eye of round steak. Slow-cooking, braising, and cooking sous vide are some of the best cooking methods for eye of round steak.

Test the eye of round roast for doneness with a meat thermometer, and remove when the internal temperature reaches 130°F to 135°F. If overcooked it becomes tough and dry. Tent the roast pan in foil to keep warm (with beef drippings), and allow it to rest for 15 to 20 minutes before slicing.

Eye of round, a simple boneless beef roast, is what's called a “whole muscle” cut of beef. It's one of the best cuts for sandwiches with gravy or for making Beef Wellington….and leftovers, too. Whether you're cooking eye of round with a slow cooker, InstaPot (Instant Pot), or your oven, this roast is delicious.

Eye of round is a lean muscle that is part of the primal beef round—the upper hind leg of the beef. Being a leg, most of the round is very tough, which makes it great for stewing, but the eye of round is relatively tender. It often comes with a fat cap, but may come trimmed bare.

How to tenderize eye of round roast? The way we are tenderizing this lean cut of meat is by marinating it for 24 hours. There is salt in it from soy sauce and acid from lemon juice. Both will help make this a very tender roast recipe.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender.

30 minutes per pound at 350 degrees F until Internal Temperatures reaches 175 degrees F. degrees F.

Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast. This is called beef silverside in the UK, Ireland, Australia and New Zealand. Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher.

Brining is the secret to a tender and juicy eye of round roast. The overnight soak infuses flavor and keeps moisture in while roasting.

Can you cut an eye of round roast into steaks? ›

This extremely lean cut is shaped similar to a Tenderloin, but is much less tender. It's often packaged as a roast or steaks, but can be fabricated into Stew Meat or Cubed Steak. An elongated muscle located in the center of the Round, thus the name “Eye.”

Pound it out.

Pounding softens and tenderizes meat, making it easier to cut and eat. One of the easiest — and cleanest — ways to do this is to sandwich the meat between a couple pieces of plastic wrap or wax paper and pound it before cooking.

The bottom round roast, taken from the round primal, is one of the tougher cuts of roast that's known for being very lean. Like the rump roast, this beef cut is best prepared by braising or slow-cooking.

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender.

Let the round steak marinate for at least 2 hours in the fridge. Put the zip-lock bag with your marinade and steak into the refrigerator for at least two hours to begin marinating. The acid in the vinegar will start eating into the meat, breaking it down and tenderizing it while adding more flavor.

Because round roast is cut from the hind legs of the animal where muscles are worked a great deal, the meat is very lean and tough. This means that it needs to be slow-cooked so that the beef is enjoyable and not too chewy. A round roast is popularly used for serving deli roast beef; cut into very thin slices.