Before slicing an eye of round roast, be sure to let it rest, covered, when you remove it from the oven. This affordable cut of beef often goes on sale, so snag one and pop it in the freezer until you can call the family together for a delicious meal. Please let me know what you think of the whole process awa the roast itself Ill be anxious to hear! 3 lb eye of round roast 1 large sweet onion 2 teaspoon garlic 3 large russet potatoes (washed and cubed) 2 medium carrots (washed and sliced) 3 ribs celery (washed and sliced) 1 cups beef broth 1 tablespoon apple cider vinegar 6 tablespoon pot roast seasoning (see recipe, or your favorite brand) 2 bay leaves Instructions Made this for dinner tonight and followed recipe exactly as is and it was perfect My new go to for eye of round ! Turned out tender, juicy, and delicious. Set aside at room temperature for 1 hour. Preheat the oven to 350 degrees. Thinly slice the roast against the grain, so its the most tender. Amazing!!!! When you try it again (and I sure hope you will! Because round steak is the eye of round roast that is sliced into fairly thick slices by the butcher, it needs moist heat, such as braising (simmering) in a liquid, very low and slow. Hi TJ I roasted directly in the pan, and was able to get enough goodness from the pan to make quite a bit of great-tasting gravy. 232C. Sincerely, Convenience! Im so excited! twitter You can also use a rump roast or another cut of round roast. They are just tools to help you along the way as you cook your eye of round. Never cook an eye of round roast without using a meat thermometer of some kind. Chef Alli. For best results use Certified Angus Beef brand. Hi Barbara Its one of the best roasts sliced and served with gravy or for making Beef Wellington.and for leftovers, too. Required fields are marked *. Never cook an eye of round roast without using a meat thermometer of some kind. Im going to check out some more beef recipes now. I think he asked for the roast beef just to enjoy his favorite sandwich the next day! 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 remove the roast from the oven and insert a probe thermometer in the center of the roast. Hi Chris Excited to learn you are trying this recipe. If youre having trouble with it, there are likely others experiencing the same. Read More, Copyright 2023 CHEF ALLI Disclosure, Disclaimer & Privacy Policy Website by Blue Valley Technologies, Please leave a comment below and follow me on. There is salt in it from soy sauce and acid from lemon juice. Despite that, the roast (mostly medium, not medium rare which is my favorite) and sauce were just delicious. This roast beef recipe takes very little time to prepare but the finger licking marinade makes it perfect for entertain with. Just put everything in and turn it on! Chef Alli. As mentioned above, if you dont have a roasting pack with a rack, you can improvise. Nothing brings the family together quite like a roast beef dinner, and my foolproof recipe for making the perfect Eye of Round Roast will impress everyone! Chef Alli, Hilariously enough my name is Alli too (Im easily amused) I had forgotten what temp to pull out an eye of roast. Place the roast into a large freezer bag; seal the bag and place it into a bowl in the fridge. Marinade the roast overnight, then pop it into the oven. Many people are not as familiar with this cut of beef as they are other beef roasts, so it is often overlooked. Eye of round roast is really delicious when sliced super, super thin and used for making sliders, subs, and French Dip sandwiches. Follow me on social for more recipe ideas & inspiration! Heat the butter in a skillet over medium-high heat. ** Nutrient information is not available for all ingredients. Recipes can vary greatly and sometimes its a bit confusing when we stand before the meat case that is holding all those choices! Thank you! Roast for 15 minutes at 450 degrees Fahrenheit. 4. Glad you had a delicious and juicy experience!! If the roast becomes too browned, move the rack back to the center of the oven and proceed. and make his roast beef sandwich. Was the roast super moist on the exterior for some reason? This recipe is by Russ Crandall of The Domestic Man. Preheat the air fryer oven to 450 on the Rotisserie setting. This recipe is one of my favorites. Then, sprinkle the seasoning generously over the meat and veggies and drop in the bay leaves. Store leftovers in an airtight container in the refrigerator and eat within 3 to 4 days. Also I usually sear a roast and cook in cast iron. Hope your roast turned out perfect. (Not glass) Do not add water. Rinse meat and pat dry; if desired, cover and chill up to 1 day. https://www.copymethat.com/r/3HQ061UKP/eye-of-round-rotisserie-roast-on-the-eme/, Eye of Round Rotisserie Roast On The Emeril Power AirFryer 360 XL. At the commercial level, eye of round roast is what becomes deli meat at the grocery store or a roast beef on a bun from your favorite fast food joint. Ill certainly let you know how it turns out. Return the roast to the pan and arrange the carrots, celery and onion around the roast. Remove roast from marinade and pat dry. Tomato juice (or diluted tomato sauce) with a good dose of balsamic vinegar to deglaze simmer it down, pour on top of the roast and let it go nuts for as many hours as you can stand. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Place the roast on the rotisserie spit and load it into the air fryer. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. roast would typically need to cook for about 72-90 minutes. The insertion of the garlic cloves was a fantastic idea and added extra flavor to the meat slices. Yowza! I am trying your round roast recipe today. Its not exactly an easy cut of roast to cook, but sure is delicious once you get it figured out and can have a little bit of confidence under your belt. I only cut slits for garlic and S&P (No marinade). Likewise, it seems that 2 tsp of Black Pepper is a lot too since everything stays in a crockpot. eye roundDirections:1. Add the roast to a large ziplock bag and pour the marinade over the roast. the size is up to you as we are working with internal temps not lengths of time for cooking. Chef Alli, Excellent, delicious, I followed your recipe all the way. Yes, if cooked properly! In a small bowl mix the salt, pepper, garlic, and onion. Eye of Round Roast. Then, remove the roast and add the onion, thyme, and garlic. After it cools down, I refrigerate it until nice and chilled because I like to slice it thin with my deli slicer for roast beef sandwiches. Yes, the recipe is created using a conventional oven. Don't forget to tag me when you try one of my recipes! Mike looovveeedd him some garlic (and hot peppers!). Only slice what you need for dinner. Always be sure to slice any meat (beef, pork, venison, bisonwhatever), The reason you dont want to cut a roast or any hunk of meat. Dont wait to the very end of the cooking time before you begin checking the internal temperature of the roast at the center. Be sure to let your roast rest on the counter for 2-3 hours, unwrapped, so the chill can remove itself from the meat somewhat. Eye Round Roast is an easy to make weekend dinner. Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. Refrigerate for 24 hours. Put it all together in the morning, and it will be done when youre back for dinner. BTW, I cook all meats with a temperature probe (mine is ThermoWorks)it beeps when the meat reaches temp, so no constant checking. When ready to cook, drain the marinade off with a colander. Mike loved the leftovers sliced thinly on a sandwich, and he often requested this amazing dinner. It is essential in this recipe. Add the olive oil to an ovenproof pan and bring to a high heat. ", "My family absolutely loved this recipe. Once fully preheated, add the prepared (rested) roast and proceed as directed in the recipe. Reduce the temperature of the oven to 350 degrees Fahrenheit and continue roasting until the meat registers 125 degrees Fahrenheit, about 1 hour. Sauce is a reduced by half saut mushrooms, onions and what-have-you. So, a 6 lb. I recommend invested in a roasting pan that is fitted with a rack, it comes in handy for so many recipes. After it had cooked on the lower temp for less than twenty minutes the temp was 140. red wine vinegar, 1 teaspoon Love how beautifully it slices. . 1. Meanwhile, combine corn and tomatoes in a baking pan and add the remaining seasoning as well as olive oil. Cant wait to try making this! Sincerely, Season roast with salt and pepper; place in a roasting pan or baking dish. I have started looking more closely at food labels and am trying to make things myself without buying pre-made marinades and seasonings to cut out all the extra mystery ingredients that I am sure are the cause of many peoples health problems these days. If the roasts are similar in thickness to 4 pound roasts, but just longer, then likely you will only need to add 15 to 30 minutes to the time after you turn down the oven. Step 2: Add Some Veggies so I bought one and fortunately found your recipe. I have used your recipe now for the 4th time and the roast comes out perfect EVERYTIME. I used a garlic marinade (you can make your own marinade and steak-spice if wanted), and since the roast did not have much fat, I asked the butcher for a piece of fat for on top of the roast, so my pan drippings didnt dry out. Im always nervous cooking eye of round roast as well since its so very lean, but when it turns out right its soooo flavorful. This is such a great investment if you plan on making roasts. Some can be found on the Emeril AirFryer 360 website, and many are on YouTube. This resting period is very important for letting the protein fibers relax and to allow the beef juices to integrate back into the center of the roast. I was thinking about stuffing whole garlic into the meat wondering if that would change the outcome! Chef Alli. We were a bit nervous cooking an eye of round roast for the first time and your tips completely saved us. Chef Emeril Launches Kicked Up Footwear Line, Join Chef Emeril Lagasse as he teaches you how to make his signature dishes, https://www.emerils.com/125018/roast-eye-round-vegetables, 2-pound eye of the round roast, tied with string, 2 large carrots, washed and cut into chunks at an angle, 2 celery ribs, washed and cut into chunks at an angle, 1 large yellow onion, peeled and quartered, 1 tablespoon all-purpose flour mixed in 1/2 cup water. In a small bowl, combine the butter with the flour to form a paste, then add to the simmering broth, cooking over medium low for 8-10 minutes or until nicely thickened; season the sauce to taste with salt and pepper. This 20 minute resting period is what lets the roast continue cooking from residual heat, pushing the internal temperature up to 135-140 degrees F. which is a perfect, medium-rare doneness. You had a delicious and juicy experience! the center to you as we are working with internal temps lengths... 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