eye of round

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&#x27;s pink from edge to edge! It&#x27;s perfect for anything from Sunday roast to holiday meals!

Tender Eye of Round Roast Beef

(3 lb) eye of round roast

Kosher Salt and Freshly Cracked Black Pepper

Garlic,

Onion Powder,

tbsp high smoke point oil (grapeseed, vegetable oil, etc)

Fill a large container with water that will...

Fill a large container with water that will properly fit your sous vide immersion machine and the roast without overcrowding. 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.

Generously season all sides of your roast with...

Generously season all sides of your roast with salt, pepper, garlic, and onion powder. Vacuum seal your eye of round roast using the vacuum sealer and a vacuum seal bag and add it to the preheated water. Cook for 18-24 hours, adding water if needed.

After the sous-vide cooking is finished, remove from...

After the sous-vide cooking is finished, remove from the sealed bag and pat dry with a paper towel. Make sure it's extremely dry because water will ruin your sear.

Preheat a cast iron skillet to medium-high heat...

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.

Once the oil is extremely hot, add the...

Once the oil is extremely hot, add the roast to the pan. Sear each side for only 15 seconds each. 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.

Once your roast is seared, you can serve...

Once your roast is seared, you can serve immediately because it doesn't need to rest! Slice the roast beef thinly against the grain (perpendicular to the lines showing across the meat) and serve hot with desired sides.

Keep the roast beef in an airtight container...

Keep the roast beef in an airtight container in the fridge for 3-4 days.

This Eye of Round Roast Beef recipe is affordable, so easy and totally foolproof to prepare! It&#039;s generously slathered with a delicious herb butter on the outside, tender and juicy on the inside, roasted with rich mushrooms and finished with a luscious gravy! This roast has it all and it&#039;s perfect for everything from casual Sunday dinners to special holiday meals! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Eye of Round Roast Beef recipe

TBS Unsalted Butter (– softened)

Garlic (– softened)

tsp Chopped Fresh Thyme ((or 1 tsp Dried))

Yellow Onion

Garlic

Bay Leaves

Thyme

Fresh Rosemary

Cremini Mushrooms (– stemmed & halved)

TBS Olive Oil

Cup Dry Red Wine

½ Cups No Sodium Beef Stock

Worcestershire Sauce

TBS Cornstarch (mixed with 2 TBS Water)

Heavy Cream – to taste (OPTIONAL)

Bring beef to room temperature

Bring beef to room temperature: Remove the beef from the refrigerator at least 1 ½ and up to 2 hours before cooking to bring to room temperature. (Don’t skip this step – it’s the key to tender, evenly cooked beef). IMMEDIATELY go to step 2 and SALT BEEF according to the instructions below.)

Salt beef

Salt beef: Sprinkle ¾ teaspoon kosher salt all over the top of the beef and use your hands to rub the salt into the beef. Flip the beef over and repeat the process of sprinkling with ¾ teaspoon of salt and massaging salt into beef. Set beef aside and let come to room temperature as indicated above.

Make compound butter

Make compound butter: In a medium mixing bowl, combine the butter, minced garlic, chopped rosemary, chopped thyme, 1 teaspoon of kosher salt and 1 teaspoon of cracked black pepper. Use a fork and mix until fully combined. Set aside.

Preheat oven

Preheat oven: Adjust oven rack to the bottom third position. Preheat oven to 500 degrees F (standard) or 475 degrees F (convection).

Dry beef

Dry beef &amp; smear with butter: Once beef is at room temperature, gently pat the beef dry with paper towels. Spread 2 tablespoons of the compound butter evenly over one side of the beef. (Tip: If you have a fat cap on your beef, you want to butter the bottom side. You will flip the beef over so it’s roasting with the fat cap facing UP in step 7.)

Prepare roasting pan

Prepare roasting pan: Add the onions, carrots and garlic halves to the bottom of a roasting pan to create a bed.

Butter beef

Add beef: Place the beef, butter side DOWN on top of the vegetables. Spread 4 tablespoons of the compound butter evenly on top of the beef.

Sear beef

Brown: Transfer the roasting pan to the oven and roast for 10 minutes. Remove from oven. REDUCE OVEN TEMPERATURE TO 225 degrees F (standard).

Add herbs

Add herbs and remaining butter: Add the sprigs of rosemary and thyme along with the bay leaves to the roasting pan. Carefully spread or dollop the remaining 2 tablespoons of butter evenly on top of the beef. Insert a meat thermometer into the center of the beef.

Slow roast

Slow Roast: Transfer the roasting pan to the oven. Slow roast the beef for 30 minutes.

Season mushrooms

Season mushrooms: Place the mushrooms in a bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Set aside.

Add mushrooms and roast

Add mushrooms and continue to roast: Remove the roasting pan from the oven and add the mushrooms to the pan, arranging them on the sides of the beef. Return pan to oven and continue to roast for an additional 40 to 60 minutes, or until the internal temperature is 115-118 degrees for medium-rare. (SEE NOTES)

Rest

Rest: Remove the beef from the roasting pan and transfer to a serving plate or cutting board. Use a slotted spoon remove the mushrooms to a serving bowl. Cover the beef and mushrooms loosely with aluminum foil. Rest for 20+ minutes (the internal temperature of the beef will continue to rise 8-10 minutes during resting).

Make gravy

Make the gravy: (You should have about 2 tablespoons of fat in the pan. If you don’t have a lot of fat, add butter to make up for the lack of drippings.) Remove and discard the onion, garlic and carrots. Place the pan over medium-high heat and add the wine to deglaze, scraping up any brown bits from the bottom of the pan. Bring to a rapid simmer and cook until the wine is reduced by half, about 5 minutes. Add the stock, Worcestershire and season to taste with salt and pepper. Stir to combine and bring the sauce back to a rapid simmer. Simmer for 10 minutes, or until the liquid is reduced by half again. Mix the cornstarch with the water. Slowly drizzle the mixture into the pan while whisking constantly to avoid lumping. Simmer until the sauce is thickened, about 2 minutes. OPTIONAL: Turn the heat to low and stir in heavy cream to taste. Remove from heat and adjust for seasoning with salt and pepper. Transfer the sauce to a gravy boat.

Serve

Serve: Thinly slice the beef against the grain. Serve with mushrooms and drizzle with gravy. Enjoy!

How do you cook a lean and budget friendly cut of meat like an eye of round? You slow roast it in the oven, let it rest, and finish it with a reverse sear. You do not want to cook lean like eye of round, bottom round, or top round on high-heat, trust me.

Slow Roasted "Eye of Round Roast" with Chimichurri

eye of round roast (USDA Choice or Higher)

olive oil

thyme (fresh

rosemary (fresh

onion powder

sea salt

Remove your roast from the refrigerator, remove the packaging, and allow it to rest for 10 - 30 minutes to take the chill off.

Remove the silvery skin with a sharp chef&#39;s knife. Most roasts will have this removed, but I find they always miss some.

Pat the roast dry with paper towel. A dry roast browns better and this helps the seasoning stick to the roast better.

Drizzle olive oil over the roast and use your hands to rub it all around. This will help seasonings stick better!

Add the seasoning to a bowl and combine thoroughly. Distribute the seasoning evenly to all sides of your roast.

Place the roast into the center of your roasting pan, cast iron, or check my list of alternative roasting pans for additional options. Fat side up if your roast has the fat  cap.

Insert your meat probe into the thickest part of the meat. Learn how to use a meat thermometer in my how to guide. See notes for internal temperature guide to doneness.

Take the roast out of the oven, place a foil tent on top, and let it rest for 10 minutes up to 2 hours.

About 20 minutes before your ready to eat, preheat your oven to 500-550 degrees Fahrenheit (260-288 degrees Celsius).

Once your oven is preheated, reverse sear your eye of round roast for about 10 minutes or until a nice bark forms.

Transfer it to a cutting board and carve against the grain for the best result. Since we let the roast rest after cooking it low and slow, we do not have to let it rest again, which I absolutely love.

This smoked eye of round roast is tender, juicy, and full of flavor. This roast is easy to make and so delicious. It&#039;s a winner on all fronts.

Smoked Eye of Round

ketchup

salt

pepper

thyme, dried

oregano, dried

rosemary, dried

eye of round roast (boneless, trimmed)

wood chips

vegetable oil

Get out and measure your ingredients.

Combine ketchup, salt, pepper, thyme, oregano, and rosemary in bowl.

Rub ketchup mixture all over roast

Then wrap roast with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

Set wire rack inside rimmed baking sheet. Unwrap roast.

Cook, at 250 degrees, covered for 2 hours and thirty minutes.

Remove cover and cook until meat registers 125 degrees (for medium-rare), between 30 and 45 minutes more for medium rare.

Remove roast from smoker, transfer to prepared wire rack, and tent loosely with foil. Allow roast to rest for about 30 minutes or up to 1 hour.

Place roast on serving platter.

Slice and serve.

Enjoy every bite!

Learn step by step how to make smoked eye of round roast beef on ANY grill, pellet grill, or smoker! Whether you have a Traeger or Pit Boss pellet grill, a Masterbuilt, or a Weber, we&#39;ve got you covered. Seasoned and smoked to a perfect medium rare then sliced ultra thin and served atop a brioche bun with a delicious horseradish cream.

Smoked Eye of Round Roast Beef

Eye of Round Beef Roast (About 6 lbs)

Brioche Sandwich Buns

Salt

Black Pepper

garlic

Tbsp Paprika

Tbsp rosemary rosemary (finely minced)

½ Tbsp Onion Powder

tsp Dried Thyme

Sour cream

Horseradish

Tbsp Stone ground or dijon mustard

tsp white wine vinegar

black pepper

Take the eye of round out of the packaging and trim any excess fat present.

Rub with a thin layer of cooking oil.

Mix all the rub ingredients and thoroughly coat the entire outside of the eye of round roast including the sides with the mixture.

Wrap in plastic wrap and place in the refrigerator until ready to put on the grill or smoker.

Season the Eye of Round

Start or light your smoker and bring the temperature up to 225°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.

Add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the burners on a gas grill.

Setup and Start the Grill or Smoker

Place the eye of round roast in the cooking chamber away from any direct heat. Place a temperature probe into the deepest part of the roast.

Cook about 2 hours until the internal temperature reaches about 120°F.

Smoke the Eye of Round Roast Beef

While the eye of round is smoking you can prepare the horseradish cream sauce if you wish.

Combine all the horseradish cream sauce ingredients in a small bowl and mix well to incorporate. Add extra salt as needed.

Cover the bowl with plastic wrap and place in the refrigerator to serve with the smoked roast beef later.

Prepare the Horseradish Cream

Prepare to move the eye of round to the hot side of the grill for reverse searing, or, prepare a hot skillet with cooking oil or Grill Grate on a pellet grill to sear the eye of round when it is ready.

Once the internal temperature of the smoked eye of round reaches 120°F, move the eye of round beef roast to the selected place for reverse searing.  Rotate about 2 minutes on each side until it is fully seared on all edges.

Reverse Sear the Eye of Round

Let the smoked eye of round rest on a cutting board, uncovered, for about 20-30 minutes.

Using a good meat slicing knife, slice in as thin of slices as possible.

Layer on the Brioche Buns, and serve immediately with the horseradish cream sauce.

Remove, Rest, and Slice the Smoked Eye of Round

https://www.youtube.com/watch?v=bQRYxzzayjY

Smoked Eye of Round Roast is an inexpensive cut of beef you can smoke and if done properly, can be very juicy and tender. We smoked our Eye of Round Roast at 225 degrees Fahrenheit for approx 2.5 hours (internal temperature of 125 degrees Fahrenheit), sliced it up nice and thin, and served it with some smoke potatoes.    
The key to keeping it nice and tender is cutting very thin slices.
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Smoked Eye of Round in a Pellet Smoker

Eye of Round Roast in the crockpot is the easiest recipe you will ever make. Tender beef roast and rich au jus create a comfort food dinner in easy two steps and ready to serve for an easy weeknight or weekend meal.

Eye of Round Roast in CrockPot

3-4 Pound Eye of Round Roast

onion soup mix

water

Place roast in Crock Pot fat side up

Cover beef with onion soup mix

Cover and set the crockpot on high for...

Cover and set the crockpot on high for 3-4 hours.

When done, remove roast from crockpot and sit...

When done, remove roast from crockpot and sit on serving dish to rest

Add 1 cup water to the crockpot to...

Add 1 cup water to the crockpot to make beef au jus.

This roast is literally all that - tender, flavorful, and fall apart! Slowly braised in tomato and red wine sauce with mushrooms, onions, and carrots - it&#039;s delish and the perfect Sunday supper.

Fall Apart Eye of Round

butter

pot roast seasoning

½ pounds eye of round roast

baby carrots

mushrooms

onion

garlic ((minced))

herbes de Provence

beef stock

red wine ((we used cabernet sauvignon))

tomato paste

Preheat the oven to 325 degrees.

Season the eye of round roast, covering all sides with the pot roast seasoning.

Heat the butter in dutch oven on medium-high heat.

Once the pan is hot, and the butter begins to bubble, sear the roast on all sides for 5 to 6 minutes then transfer it to a plate.

Add mushrooms, carrots, onion, and garlic to the pot and saute about 5 to 6 minutes.

Add beef broth, cabernet sauvignon, tomato paste, and herbes de Provence. Stir until the tomato paste has dissolved.

Place the roast back in the dutch oven and cover with a lid.

Braise in the oven for 2 hours. Turn roast over then cover and return to the oven for anoth 1½ hours or until the roast is fall apart tender.

Season to taste

Made this for my family last night and it was absolutely delicious! Definitely a keeper, thank you! 😋

Made it today and followed the recipe exactly - absolutely delish!  I had a 3 lb roast so needed an extra 1/2 hour of cooking time and I thickened the gravy a bit.  This recipe is definitely a keeper.

Delicious! Followed the recipe exactly except I did not have mushrooms whish would have been yummy!!

link to print recipe is not working. this looks fantastic and I would like to print so I have it for my hard file. thanks!!

This has easily become a family staple! I cooked as stated using the pot roast seasoning and the whole family loved it!

Delicious!! The only thing had to adjust was for lack of the herbs de providence. So I looked up the ingredients of this and had most on hand so added them in separately. Turned out absolutely delicious. Definitely try this recipe.

Eye of round is an underutilized cut of steak found in the hind quarters of hooved animals between the top and bottom rounds. It can be hard to cook properly because of its shape which makes it a great cut to sous vide. Give it a try and see for yourself!

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