what to do with eye round roast?

[Jen_in_NH]

My husband bought an eye round roast by accident instead of picking up the usual pot roast. So, since I now have it, does anyone have some suggestions of how to cook it?

Please help!

 

[louey]

Eye Roast is all I buy, I usually brown it and put it in the crock pot with some carrots and beef broth. I cook for a long time and make mashed potatoes with gravy. Yum now I am hungry.

 

[Liberty Belle]

I just cook it in the oven with some spices and slice it when it's done. I can't remember any details, since it's been a long time since I've cooked one. It's really yummy, though.

 

[momof2inPA]

crock pot

 

[SwedishMeatball]

In a kettle on the stove top, brown the roast in some olive oil. Remove roast and set aside. Add lots of sliced onions and cook down until they begin to carmelize. Add wine to deglaze, and then a couple cans of beef broth. Cut some slits in the roast and insert cloves of fresh garlic, as well as salt and pepper the roast, and place it back in the pot. Cover and simmer on low, turning every half hour for 3 hours. It will melt in your mouth.

 

[Arielle22]

I cook it in the oven 20 minutes per lb. I simply salt and pepper it. I also cook small potatoes and carrots with it.

I love roast beef.

 

[Jen_in_NH]

So I can use it the same way I would usually do pot roast? That's much less thinking on my part I was waiting for some really complex thing that I would have to start tomorrow to have dinner over the weekend.

I don't know who invented Crock pots, but I love him (or her)

 

[Towncrier]

All day in the crock pot with potatoes, carrots, and onions. Don't forget to add some water. The resulting broth can be used to cook noodles when the roast is gone.

 

[Jen_in_NH]

In a kettle on the stove top, brown the roast in some olive oil. Remove roast and set aside. Add lots of sliced onions and cook down until they begin to carmelize. Add wine to deglaze, and then a couple cans of beef broth. Cut some slits in the roast and insert cloves of fresh garlic, as well as salt and pepper the roast, and place it back in the pot. Cover and simmer on low, turning every half hour for 3 hours. It will melt in your mouth.

That sounds great!

 

[MAKmom]

I cook it in the oven 20 minutes per lb. I simply salt and pepper it. I also cook small potatoes and carrots with it.

I love roast beef.

This is what I do but I use a meat thermometer. An Eye Roast is a much better cut than chuck & does not need moister to make it tender. Roast it uncovered in the oven.

 

[Swimnoid]

I LOVE eye of round! I just rub some spices on it and roast n the oven with a little liquid in the pan. If you dont cook it too long (like to med or med rare) it's juicy and tasty! My friend just crock potted one yesterday as many of the above posters described! YUMMY!

 

[mickeylove2]

Ohh, I love my roast in the crockpot with a can of cream of mushroom soup, cooking all day, throw some carrots and potatos in during the last couple of hours, yummy! (The soup and juice make a wonderful gravy!)

 

[Abbie]

Ok, I'm going in a different direction....we love to slice it thickly, marinate for a couple of hours, then broil or grill. If you're interested in this method, let me know and I'll dig up the marinade recipe. (It's got a couple tbsp. of bourbon in it so it's especially good!)

 

[Deb & Bill]

I cook it like a rump roast. Brown it a little and roast it in the oven. Make some gravy out of the drippings, make some mashed potatoes and have roast beef dinner. But don't cook it too much, leave it nice and rare in the middle.

 

[DISUNC]

Ohh, I love my roast in the crockpot with a can of cream of mushroom soup, cooking all day, throw some carrots and potatos in during the last couple of hours, yummy! (The soup and juice make a wonderful gravy!)

 

[Kathi OD]

An eye roast doesn't need the crock pot like some other cuts of beef. Cooking it in the oven with some spices (or not) @ 325, approx 35 minutes per pound. A 3 lb roast should be finished in a little less than 2 hours.

Use the drippings to make a nice gravy. Easy as can be!

 

[mjkacmom]

I roast it in the oven - roast beef instead of pot roast (not a big fan of pot roast). 20 minutes per pounds.

 

[Christine]

You never want to put an Eye of the Round in a crockpot. This is one of those roasts that needs to be cooked medium rare, sliced thin, and served. It makes GREAT roast beef sandwiches.

About 2-3 weeks ago, the Washington Post had an article on super-slow roasting cuts of meat. The Eye of the Round was one. My co-worker just did this over the weekend. You cook the think at about 140 for 8 hours. He thin sliced it and brought it in for me and made me a French Dip. I have to say, cooked that way, it was the BEST "homemade" roast beef I've EVER had.

 

[TurboKitty]

The current issue of Cook's Illustrated (the magazine from PBS cooking show, America's Test Kitchen) has a recipe for making roast beef. Their recommended cut of beef for this dish? Eye of round. I made their recipe this past Monday with a 2 1/2 lb eye roast and it came out delicious with leftovers to spare!

 

[swilphil]

This is one of the best recipes I've ever made. It's from a "Healthy Cooking" cookbook, easy to make and oh, so good!

Mushroom-stuffed Eye of Round Roast

1 2-lb. Beef eye of round roast, trimmed of separable fat
¼ C dry white wine
8 oz fresh mushrooms, finely chopped
¼ C water
¼ tsp fennel seed or dried dillweed, crushed
1/8 tsp salt
1/3 C thinly sliced green onions
1 T light mayonnaise or salad dressing
½ C light sour cream
4 tsps all purpose flour
1/8 tsp black pepper
½ C beef broth

1. Cut 8 evenly spaced crosswise slits in roast, making each 2 ½ to 3 inches deep. Place roast in a plastic bag set in a deep bowl. Pour wine over roast. Seal bag. Marinate in the refrigerator for 6-24 hours, turning bag occasionally.

2. For filling, in medium saucepan combine mushrooms, water, dillweed, and salt. Cook, uncovered, over medium heat for 15 minutes or until liquid is evaporated. Cool. Stir in green onions and mayonnaise.

3. Remove roast from bag; discard marinade. Place roast in a shallow roasting pan. Spoon filling into pockets of roast. Bake, uncovered, in a 325 degree oven for 1 ¼-1 ½ hours or until therm registers 145 degrees. Cover; let roast stand 15 minutes.

4. For sauce, in a small saucepan stir sour cream, flour and pepper. Stir in broth. Cook and stir over med heat until thickened and bubbly. Cook and stir for 1 min more. Slice meat between filled pockets. Serve with sauce. Serves 8.