Eye of Round Roast

[nicpay]

I made this recipe to the letter. It was good, but a few things: 1) Next time I'll use the mustard rub as a marinade. The eye is so lean, just searing it and then roasting doesn't put much flavor into the meat; it needs an overnight marinade to get some flavor in there and loosen up the muscle fibers a bit. 2) LET IT REST before you cut it. If you don't, every bit of juice will run all over your cutting board and your counter. 3) use your absolute sharpest knife. Again, squishing it because you have a dull blade will lose all that juice. 4) THIN slices. 5) I would absolutely consider making this then chilling it completely for roast beef sandwiches or Au Jus Beef hoagies with grilled onions instead of cutting it hot. 6) Watch the beef stock you use for the roasting phase - I used a large Knorr beef cube and that made the Au Jus saltier than I liked. Next time I'll use a low-sodium stock or a can of beef consumeè.

[yolandarivera]

I am from NY and loved your recipe. My roast came out delicious. This recipe is a keeper including the Jus👍🏼👍🏼

[Phoenix]

Looks good! I'm going to try that recipe today, seems easy, something even I couldn't mess up 👍

[Tess]

Does anyone know if there is a substitute for the red wine??

[ab]

No way is that going to be tender cooking at that temp for that time.

[johngullo]

Looked good until the words “brussel sprouts” entered the conversation.

[thomasstambaugh]

This recipe is a bad joke. Even the narrator makes it sound like a bad infomercial. It makes me steer well clear of the "Harris Ranch Inn & Restaurant" if this is how they cook.

This cut (Eye of round) is lean with little marbling and almost no connective tissue. The best that can be done with it is to cook it low and slow, and this recipe is the antithesis of that. I haven't cooked ANY roast at 350 deg f in decades! The flavors of the rub are so strong that it will overwhelm any beef taste that escapes the oven torture. Same with the proposed sauce. Any protein cooks best at low temperatures for extended times. Searing (for the Maillard reaction) should happen at the end, not the beginning.

Here's an easy alternative that will give MUCH better results. I like to tie the roast 4-5 times with butcher's twine to pull it into a round cylinder. This helps the meat cook uniformly. Salt the roast the night before and leave it uncovered on a rack in the refrigerator overnight. The salt pulls excess water out of the surface of the meat. The next day, remove the meat from the refrigerator and let it rest for several hours before roasting. Set the oven to 200 deg F. While the oven is preheating, put the roast on a grate in a cast-iron skillet or roasting pan. Add several cups of water to the pan. Insert a temperature probe and set the alarm to 125 deg F (120 deg if you like your beef more rare)

Put the roast in the 200 deg F oven fat side up and leave it until the probe signals that the internal temperature has reached 120. This can take as long as 5-6 hours with a 5 lb roast. Confirm that with an instant-read thermometer. Remove the probe, put the beef in a bowl and tent it with foil to rest. Pour the liquid out of the pan, degrease it if needed, and reserve it for a reduction sauce. Line the bottom of the roasting pan with foil to prevent smoking during the next step.

Put the foil-lined roasting pan and grate back into the oven, and crank the oven to 500 deg F, even 550 if your oven will go that high. Let the meat rest for a half-hour or so while the oven comes to temp and the cast-iron pan gets hot. While the meat is resting, boil down the cooking liquids until they're reduced by half. Turn off the heat and add two tablespoons of unsalted butter, diced. Whisk these into the reduction sauce. Add the juice of half a lemon into the sauce and whisk it in. Taste the sauce and add salt or white pepper as needed. Preheat a gravy-boat or similar container (I fill it with water and bring it to a boil in the microwave).

Put the meat onto the rack (be very careful, the pan and grate will be VERY hot) and put the roast back into the oven for searing, about 15 minutes. Add any juices that collected in the bottom of the bowl to the reduction sauce and whisk them in. When the meat is well-seared and any fat browned and tasty-looking, remove the roast -- not more than 20 minutes at most.

The meat can be carved as soon as it comes out of the oven for finishing. This cut must be sliced THINLY (the hockey-pucks shown in the video will be impossible to chew!). Use a sharp knife and of course cut against the grain.

Eye of round is always going to have a firmer mouth feel than more expensive cuts. When slow-roasted and thinly sliced, it can have a delicious and subtle beef flavor, and the sauce can enhance that.

Some folks prefer a sour cream-horseradish sauce, and that also works well.

[MtnBadger]

Umm... The juice is not "Au jus" it is "jus." It's served with "Jus." "Au jus" means "with juice." You prepare jus, you serve jus. If you serve something like "roast beef Au jus" you're serving "roast beef with juice." You can't serve something "with Au jus" because that means you are serving "with with juice."
So, from three top, people...
"Roast beef Au jus" is beef with juice. You serve something "Au jus..." OR "with jus".. Pick one. Both is redundant.
It erks me that so called "food experts" so happily throwing around french terms like they have a clue don't even know what "Au jus" means. And it's not just here, it's growing exponentially, as does most ignorance.
Ok, I've had my rant. As far as the food goes, I'll be cooking it like this in just a couple hours. But I assure you that
I'll serve it "Au jus." Not with "with juice." Lol