Perfectly Tender Eye of Round Roast
Transform an economical cut of beef into an exquisite centerpiece for your dinner table with this unique method of roasting. By salting the roast in advance, this recipe guarantees a juicy, tender eye of round that is beautifully pink in the center. The slow-roasting process allows for an even cooking without drying out the meat, while the quick browning technique adds a rich, savory crust. Ideal for family gatherings or special occasions, this roast serves 6-8, making it both an impressive and economical choice. Follow the steps carefully for an unforgettable meal experience!
N/A
Servings
250
Calories
4
Ingredients
Ingredients
Eye of Round Beef
3 1/2 to 4 lbs (Trim any excess fat, if needed.)
Kosher Salt
4 teaspoons (Coarsely ground for even seasoning.)
Fresh Ground Black Pepper
2 teaspoons (Coarsely ground for even coating.)
Vegetable Oil
as needed (For searing the roast.)
Instructions
1
Day 1: Generously sprinkle kosher salt over all surfaces of the beef eye round, ensuring even coverage. Wrap the seasoned roast tightly in plastic wrap and refrigerate for 18 to 24 hours to enhance flavor and tenderness.
2
Day 2 (Begin preparation 2.5 hours before serving): Preheat your oven to 225°F. Prepare a shallow roasting pan equipped with a rack to allow air circulation.
3
Remove the roast from the refrigerator and unwrap it. Pat it dry thoroughly with paper towels to remove excess moisture. Lightly rub vegetable oil over the surface of the meat for a rich browning effect.
4
Evenly coat the roast with the freshly ground black pepper, pressing it gently into the meat.
5
Heat a medium-hot skillet over medium-high heat. Once hot, place the roast in the skillet and sear each side for approximately 3 minutes, or until a deep brown crust forms evenly all around the roast.
6
Transfer the seared roast onto the prepared roasting rack. Insert a probe thermometer into the thickest part of the roast from one end, ensuring it is not touching bone or fat.
7
Roast the beef uncovered for about 1 hour and 15 minutes or until the internal temperature reaches 115°F. It is crucial that you do not open the oven door during this time.
8
After reaching 115°F, turn off the oven but keep the roast inside. Allow it to rest in the oven for another 30 to 50 minutes, or until it reaches an internal temperature of 125°F.
9
Once done, carefully remove the roast from the oven and place it on a cutting board. Tent it loosely with foil and let it rest for 15 minutes before slicing to retain the juiciness.
10
Slice the roast against the grain and enjoy the beautifully tender, juicy eye of round roast with your favorite sides.
Nutrition Information
12.5g
Fat
0g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the best cut of beef for this recipe?
This recipe is specifically designed for an Eye of Round Beef roast, typically weighing between 3.5 to 4 lbs.
How many people does this eye of round roast serve?
This recipe yields enough to serve approximately 6 to 8 people.
How long should I salt the beef before cooking?
For the best flavor and tenderness, you should salt the roast and refrigerate it for 18 to 24 hours.
Why is the beef salted 24 hours in advance?
Salting in advance acts as a dry brine, which deeply seasons the meat and breaks down muscle fibers to guarantee a juicy and tender result.
What oven temperature is used for this slow-roasting method?
The roast is cooked at a low temperature of 225°F to ensure even cooking without drying out the meat.
Do I need to sear the meat before putting it in the oven?
Yes, searing the roast in a hot skillet for about 3 minutes per side creates a rich, savory brown crust.
What type of salt should I use for seasoning?
Kosher salt is recommended for this recipe, using approximately 4 teaspoons for a 4 lb roast.
Should I dry the meat after taking it out of the refrigerator?
Yes, you must pat the roast thoroughly dry with paper towels to remove excess moisture before applying oil and pepper.
What is the purpose of the vegetable oil in this recipe?
A light coating of vegetable oil is rubbed onto the meat to help achieve a better browning effect during the searing process.
Can I open the oven door while the beef is roasting?
No, it is crucial to keep the oven door closed during the roasting process to maintain a consistent temperature.
At what internal temperature should I turn off the oven?
You should turn off the oven when the internal temperature of the roast reaches 115°F.
How long does the roast stay in the oven after it is turned off?
The roast remains in the turned-off oven for an additional 30 to 50 minutes until it reaches 125°F.
What is the final target internal temperature for a pink center?
The final target internal temperature before removing the roast from the oven is 125°F.
How long should the roast rest before slicing?
The meat should rest on a cutting board, loosely tented with foil, for 15 minutes.
Why is it important to rest the meat?
Resting allows the juices to redistribute throughout the meat, ensuring it stays moist when sliced.
How should I slice the eye of round roast?
Always slice the roast against the grain to ensure the most tender bite.
Is this recipe considered a budget-friendly option?
Yes, the eye of round is an economical cut, and this method transforms it into an exquisite centerpiece.
How many calories are in a serving of this roast?
There are approximately 250 calories per serving.
What is the fat content per serving?
The roast contains approximately 12.5g of fat per serving.
Does this recipe contain any carbohydrates?
No, this roast beef recipe contains 0g of carbohydrates.
How much protein is in one serving?
Each serving provides about 20g of protein.
What equipment do I need for roasting?
You will need a shallow roasting pan equipped with a rack and a probe thermometer.
Where should I insert the thermometer?
Insert the probe into the thickest part of the roast, ensuring it does not touch fat or the bottom of the pan.
Can I use table salt instead of kosher salt?
Kosher salt is preferred for its coarse texture; if using table salt, reduce the amount as it is much finer and saltier by volume.
When should I start preparing the roast on the day of serving?
You should begin the preparation approximately 2.5 hours before you plan to serve the meal.
Do I need to trim the fat off the roast?
You should trim any excess fat if needed, though a little fat can add flavor.
What type of pepper is best for the crust?
Freshly ground black pepper is best for a flavorful and aromatic crust.
Is a roasting rack necessary?
Yes, a rack is necessary to allow air to circulate around the entire roast for even cooking.
Can this roast be made for holiday gatherings?
Absolutely, its impressive presentation and tender texture make it ideal for special occasions.
How do I ensure the roast isn't dry?
By using the low-temperature roasting method and the 'carry-over' cooking time in the turned-off oven, the meat stays juicy.