Tender Roast Beef (Eye of Round)

Make the toughest cut of beef tender & juicy! 🥩

This eye of round beef was $25 for 6.5 pounds of beef!! Don’t be too afraid of cooking it - even though its a very lean cut, as long as you use proper cooking techniques you can get a very tender and juicy result!

Ingredients:
3 lb (1.36 kg) eye of round roast
1-2 tbsp neutral oil
Use your favorite seasoning (I used an Oden’s Kitchen rub)

Instructions:

Preheat Oven to 475°F (245°C): Preheat your oven while preparing the roast.

Season the Roast & Rest: generously season the roast with your favourite rub (make sure it’s one with salt), then let it rest for 1 hour to absorb flavour. Afterward, transfer to a roasting pan and spray all over with oil.

High-Heat Roast (Sear): Place the roast in a roasting pan or on a rack in a baking dish. Roast at 475°F for 5 minutes per pound (15 minutes total for a 3 lb roast). This high heat will create a nice crust on the outside of the roast.

Lower the Oven Temperature: After the high-heat sear, reduce the oven temperature to 250°F (120°C). Continue roasting for 20-25 minutes per pound, or approximately 60-75 minutes for your 3 lb roast, until the internal temperature reaches 130°F-135°F (54°C-57°C) for medium-rare.

Check the Internal Temperature: Use a meat thermometer to check the internal temperature. Insert it into the thickest part of the roast, avoiding bone (if any). Remove the roast from the oven once it reaches 130°F for medium-rare, as the temperature will rise slightly while resting.

Rest the Roast:Transfer the roast to a cutting board and tent loosely with foil. Let it rest for at least 30 minutes. This allows the juices to redistribute, keeping the meat tender.

Slice and Serve: Slice the roast thinly against the grain for the best texture. Serve with your favorite sides.

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[mistergrendel]

This looks like a great recipe and I will try it soon. Why not just oil the roast before seasoning? 🤔

[johndeer-hede]

Slicing it super thin against the grain doesn't make it "juicy and tender", it makes it just edible.

[lianecornils]

It’s always been a tender piece of meat to me. Round steak is shoe leather. 😁

[mistergrendel]

What’s the internal temperature when removed after an hour (before resting)?
🤔

[anapprenticeforlife]

How would you get it hot to serve though? After resting for 30 minutes, it'll be cold?

[lianecornils]

Eye of round is the center cut. No fat best cut of meat. The only roast my dad eats. And all your other fatty meats. Lend them drkves to tenderness. So I turned to hear a compliment. In my standards. Not a put down. But I know. The whole thing is fucked. Because you think I’m secured. Not in the least. You choose who you want to get caught. I never saw an eye of round look like that. 😊. Really.

[lianecornils]

Eye of round is the center cut. No fat best cut of meat. The only roast my dad eats. And all your other fatty meats. Lend them drkves to tenderness. So I turned to hear a compliment. In my standards. Not a put down. But I know. The whole thing is fucked. Because you think I’m secured. Not in the least. You choose who you want to get caught.