Savory Slow-Roasted Eye of Round Beef
This Savory Slow-Roasted Eye of Round Beef is the ultimate Sunday dinner centerpiece that pays homage to cherished family traditions. Inspired by my mother-in-law's perfectly cooked roast, I've perfected a foolproof method that guarantees consistent results every time—achieving a delicious medium doneness with a beautifully rare center. The eye of round roast, known for its lean texture and rich flavor, becomes tender and succulent when treated to this simple roasting technique. The seasoning is entirely customizable, allowing you to add your favorite meat rubs or spices according to your taste. Once roasted, while the drippings may be minimal for gravy, they transform into a delightful au jus that beautifully enhances each slice. Perfect for family dinners or special occasions, this recipe works wonderfully for any size roast and is delightfully straightforward, ensuring your efforts yield a spectacular meal.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Beef Eye Round
1 (Trim excess fat, if necessary.)
Salt
to taste (Season generously.)
Pepper
to taste (Season generously.)
Paprika
to taste (optional) (Season generously.)
Vegetable Oil
as needed (Rub evenly over the meat.)
Instructions
1
Preheat your oven to 500°F (260°C). If there’s excess fat on the eye of round roast, trim it for better seasoning and a healthier dish.
2
Generously season the roast with salt, pepper, and paprika (if using), ensuring even coverage on all sides.
3
Rub the beef evenly with vegetable oil to help the seasonings stick and create a flavorful crust.
4
Place the seasoned eye of round in a roasting pan. Make sure there's space around the roast for even airflow.
5
Put the roasting pan into the preheated oven and roast the beef for 5 minutes per pound. For instance, a 4-pound roast should roast for 20 minutes.
6
After the cooking time, turn off the oven but DO NOT OPEN the oven door for 2 hours. This step is crucial as it allows the residual heat to finish cooking the roast evenly while retaining its juices.
7
After the resting period, remove the roast from the oven, slice against the grain, and serve with the pan juices as au jus.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Slow-Roasted Eye of Round Beef?
It is a foolproof Sunday dinner centerpiece that uses a specific roasting technique to achieve a medium doneness with a rare center.
What cut of meat is used in this recipe?
This recipe specifically calls for a Beef Eye Round roast.
How do I prepare the beef for roasting?
Trim any excess fat, season generously with salt, pepper, and paprika, and rub the meat with vegetable oil.
What is the required oven temperature?
The oven should be preheated to 500 degrees Fahrenheit or 260 degrees Celsius.
How long do I roast the beef at 500 degrees?
Roast the beef for exactly 5 minutes per pound of meat.
What is the most important step in this recipe?
The most critical step is to turn off the oven and not open the door for 2 hours after the initial roasting time.
Can I open the oven door during the 2-hour rest period?
No, you must not open the oven door as the residual heat is necessary to finish cooking the roast.
How long does the roast need to rest in the oven?
The roast needs to rest in the turned-off oven for exactly 2 hours.
What seasonings are recommended?
The recipe suggests salt, pepper, and optional paprika, though you can use any meat rub.
Why is vegetable oil used in the recipe?
The oil helps the seasonings stick to the meat and aids in creating a flavorful crust.
What level of doneness does this method provide?
This method typically produces a medium roast with a beautifully rare center.
Is eye of round a lean cut?
Yes, the eye of round is known for being a lean cut with a rich beef flavor.
Can I customize the spices?
Yes, the seasoning is entirely customizable based on your personal taste preferences.
How should I slice the roast for serving?
For the best results, slice the roast against the grain.
What should I serve as a sauce?
The recipe suggests serving the roast with the pan juices as an au jus.
Will there be enough drippings for gravy?
Drippings may be minimal, but they transform into a delightful au jus that enhances each slice.
How long do I cook a 4-pound roast?
A 4-pound roast should be cooked at 500 degrees for 20 minutes before turning the oven off.
Does this recipe work for any size roast?
Yes, the timing of 5 minutes per pound works for roasts of any size.
Should I trim the fat from the roast?
Yes, trimming excess fat allows for better seasoning and a healthier dish.
Why is airflow important in the roasting pan?
Leaving space around the roast ensures even airflow for consistent cooking results.
Is this recipe suitable for special occasions?
Yes, it is an excellent choice for family dinners or special holiday meals.
What inspired this recipe?
The recipe was inspired by a mother-in-law's traditional and perfectly cooked roast beef.
Is paprika necessary?
Paprika is optional but adds a nice color and extra layer of flavor to the seasoning.
How does the meat become tender?
The slow-roasting technique in residual heat allows the lean cut to become succulent and tender.
Why is the oven preheated to such a high temperature?
The high initial heat sears the outside of the meat to lock in juices.
What happens if I open the oven door too early?
Opening the door will release the heat and likely result in an undercooked roast.
Is this considered an easy recipe?
Yes, it is straightforward and described as a foolproof method for cooking beef.
What is the texture of the finished roast?
The roast is lean but remains tender and succulent due to the resting process.
Can I use this for meal prep?
Yes, the sliced beef works well for meals and sandwiches throughout the week.
Why is it called a Sunday dinner centerpiece?
It is a classic, impressive dish that is traditionally served at family gatherings.