Eye of Round Roast. How to cook great roast for cheap! #roast

Eye of around Roast

Seasonings:
Salt - 1 1/2 Tbsp
Onion Powder - 1 1/2 Tbsp
Garlic Powder - 1 1/2 Tbsp
Paprika - 2 Tbsp
Sugar - 1 1/2 Tbsp
1 Tbsp - Dry Mustard
Chili Powder - 1 Tbsp

Stock or Aujus:
5 Cups Beef Broth
1 Onion
3 Celery Stalks
3 Carrots
2 Bay Leaves

Cooking Instructions:
Season roast very generously and place in preheated 375° oven and cook roast for 1 hour.

Remove from oven - lower temp to 300° then pour in stocks with veggies all around the roast and then cover and bake another 2 hours.

Remove from oven and strain off vegetables to make an aujus for dipping meat.

[marlenefearon]

This looks perfect. Medium rare is for expensive cuts, which I can't afford. Once its tender and tastes good, this recipe makes sense. I'm trying it tomorrow for Easter, and who don't like it can lump it. Love from Antigua 🇦🇬

[FaavelaTereiseKuresa]

I love the way you cook the roast! Delicious and yummy yummy

[rhondafrazier]

Thank you for this recipe!!! It came out great 💯👍 tender and juicy with the ajue. The flavor was excellent 👌👌🎉🎉❤❤. I now can cook a eye roast.

[KSuzanneLast]

Exactly what I was looking for! I have 7.5 large eye of round...Got it seasoned and in the oven at 9:30 a.m. May not eat today so will slice and use alittle stock on it until used...freezing some perhaps. Thank you so very much. Laughed when you " slapped the behind"...😂

[YanaJimenez]

The only video I found and definitely cooking mine today! Good luck to me! Will follow your steps! Thanks chef 👨‍🍳🫶🏾

[Hailknow]

this is good. but u can cook the meat on top of those veges and make stock the saice from the stock while it rests and takes less time

either way this looks amazing

[sdazzle]

Any of you guys eat a med rare eye of round before? That shit is tough! This is the only way to have it tender without sous viding it forever. Props chef

[TheBigBenji]

I usually cook my eye round to med rare, but you definitely insired me to try this out!

[jamesd.]

My dad would take me to the horsetrack for their roast. He always said it was yesterday's losing horses, that's why they did roast so often. Can't do much with a losing horse, cept turn it into a winning roast.

I'm going try this tonight.

[skippynj]

I do them in my souve vide.. 125 for 4 to 5 hours... I do the wet method too.. great.. cheap.. and lots of meals

[blackluv]

Sir, don’t listen to these comments. This came out goodt! Thank you chef ❤

[hsjncuwkrveyxnwmzhwm]

My experience is: 1. Use thermometer, and cook to internal temperature around 50 degree C, temperature will continue to rise to about 54 degree C. 2. Let it rest for at least 30 minutes. 3. Slide it thin.

It is not perfect but it taste alright for the price.

Haven’t try this way before, but worth a try.

[barneyboyle]

I’m sure it was still moist enough. It probably could have used 20-30 minutes less though. Easy to say in hindsight. I can’t tell you how many times I’ve overdone things the tiniest bit and then kicked myself for having resisted the urge to check on the meat every fifteen minutes. Still it’s rare to overlook something to a point where it’s not still enjoyable. Some people just love to role play as food snobs

[sham]

I have no idea what the comments are talking about I would literally pay you to make this for me brother😂 from the looks of it I would give it a solid 9/10 we’ll done man keep on grinding

[retroguy]

I don't understand why people today use all these spices on whatever meats they cook. People like my grandmother, mother and aunts always used just salt and pepper. Perhaps some chopped onion if they were cooking the roast in a pot on the stove. The same with the gravy made from the meat juice. Just salt and pepper. Perhaps on occasion some season salt.

[belinalug]

What do you do with the juice that was drained from the vegetables? I'm guessing stock

[vivasativa]

For better results cook @ 180F for 6 hours and it will be super tender.

[kruzvalcox]

Cook this down to 1.5 hrs 3 hrs is way too long I did mine for two and it was a little too long

[DannyShipley-rbnj]

A subscriber as of today…thanks for the D.I.Y….recipe 👍

[halo]

You forgot to put the recipe in the comments 😢 it goes by so fast in the video