Your email address will not be published. Allow the roast to rest 30 minutes before serving. Add your roast to a shallow roasting pan fitted with a rack, and cook for 15 minutes at 450 degrees to develop some delicious browning on the surface. This is the best solution. Multiply the roast's weight by 35 to 38 minutes for rare, 35 to 45 minutes for medium-rare, 45 to 53 minutes for medium, 45 to 60 minutes for medium-well and 55 to 68 minutes for well-done if you're going to cook the eye of round roast in a roasting pan. 7. The sous-vide method does all the work in imparting great flavor. This is definitely my new go-to style for cooking this type of roast. And it's happening for 18+ hours, so you know that flavor has had all the time it needs to really get in there and make it super tasty. What if I told you each slice is nearly as tender as a slice of beef tenderloin? Thank you! But this year, for Easter I am gladly setting this gorgeous, juicy eye of round roast on the center of my table. The cook time is more so to break down proteins, so the longer it cooks the more tender the eye of round roast will be, since it’s so tough of a cut. Roast at 475°F for 7 minutes per pound. Preheat oven to 500 degrees. Place in 500 degree oven and then immediately turn the heat down to 475 degrees. Place roast, on a rack, in roasting pan or baking dish. Wow, I made this amazing eye of the round roast today 6.8 lbs cooked on 500 for 60 minutes, then turned down to the keep warm 170. degrees for 2 1/2 hours prefect doneness. Easy, Juicy, Foolproof Spatchcock Thanksgiving Turkey. To thaw, put the frozen roast beef in the fridge to thaw overnight. Now I would like for every home cook to get onto the sous-vide train! Citrus, cabbage, kale, root vegetables, beets, and more are in season this month. Thank you for supporting Sweet Tea and Thyme! Pat the meat dry with a paper towel. … Generously season all sides of your roast with salt, pepper, garlic, and onion powder. You may have to give some sides a second go-around to get the color you want, but as long as you do it quickly (no more than 15-20 seconds) you won't overcook the insides. I like sous-viding at the lowest temperature safely possible because I feel that this cut is best enjoyed medium-rare, but use my temperature guide to cook it to the doneness that you like to eat. Here's a little guide for sous vide temperatures for beef. Once your roast is seared, you can serve immediately because it doesn't need to rest! Thanks so much for this recipe! Once the oil is extremely hot, add the roast to the pan. As an Amazon Associate and member of other affiliate programs, I earn a small commission for my referral at no extra cost to you. Place the seasoned cut in a roasting pan. time. Get […], Everyone is ready to say goodbye to this year with the weirdest New Yearâs Eve ever. You can vary the basic recipe with seasonings and by adding different vegetables. Season an Eye of Round and roast for an hour or so, then finish the veggies in the same roasting pan. I had 2.5 pound eye of round roast and I cooked it for 18 hours, then I made a quick gravy with the drippings. Notify me of follow-up comments by email. Season roast with a generous amount of salt and pepper on all sides. And since we are cooking low and slow for such a long time, the connective tissue in it has time to break down and the proteins are relaxing and separating, so the meat becomes super tender. Pour water over top. Copyright © 2020 Brunch Pro on the Brunch Pro Theme, Lodge 10 Inch Cast Iron Skillet Pre-Seasoned, How to Make Tender Eye of Round Roast Beef. How to cook eye of round roast: 1. 2. There are many benefits of eating seasonally. So instead of giving up, I decided to get a little technical about it. Wrap in plastic and refrigerate … Letâs start this year off right and say goodbye to one […], Meatballs and dips and cheeseballs, oh my! When you decide to make eye of round roast, it is best to know the cooking time required for this cut of beef. Reduce the oven temperature to 170 degrees F and roast for a time of one hour. What if I told you that it's basically a hands-off technique that tenderizes the eye of round and allows you to safely slow cook it without it losing flavor, without losing juices, and never overcooking it? Vacuum seal your eye of round roast using the vacuum sealer and a vacuum seal bag and add it to the preheated water. Sear Hot in 15 Second Intervals. Preheat the oven to 500 degrees F. DON’T FORGET TO GIVE A STAR RATING AND COMMENT! 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. Make sure the roast is fatty side up. Leave a comment and a star rating in the recipe card and be sure to tag any photos with #SWEETTEAANDTHYME. Roasting always gave me a thick grey ring, which of course means that area would be tough and overcooked, with no fat to help keep the roast juicy inside. 4. Wrap them tightly in plastic wrap and foil or vacuum seal each piece. I will let you know how it turns out. Season + Sous Vide. As an Amazon Associate I earn from qualifying purchases. If … Season roast with salt, pepper, and any other seasonings you desire. Because this roast comes from the hindquarters of the cow, it can be tough when cooked unless you take time to cook it slowly at low heat. The eye of round cut of beef is very lean and therefore benefits from a low, slow, moist cooking method, so a Crock-Pot is ideal. Heat oven to 350°F. To freeze the roast, let it cool completely, then slice into 2-4 inch thick steaks. Yes, it's perfectly safe to leave your sous-vide running so long as you have taken all precautions and follow the instructions that come with your immersion machine.