HAPPY HOLIDAYS FOR YOU AND YOUR LOVED ONES TOO! THIS was the BEST roast I have ever, EVER had in my life.

Info. Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 to 140 degrees, depending on your preference. The gravy however was almost inedible. Remember me telling you how I pan seared the sides before putting it in the crock? Take a moment and drool. Love Pittsburgh but man this weather is just foul! I buy locally raised grass fed beef and it is fantastic. 1/2 cup creme fraiche (or sour cream) I did not have trouble slicing it, although I did not try to go super extra thin – I think the larger the piece the better to slice easily, though… Merry Christmas to you too! (sigh). We just picked up our quarter side of grass-fed cow from the butcher a couple of days ago. It was as tender and even tastier than a tenderloin. This combination is a great cook once, eat twice strategy that I call Encore Meals. Allow your roast to marinate in the refrigerator for a minimum of 2 hours, but ideally overnight. I’m thinking of roasting some chunk of beef for Christmas dinner. Thanks for your feedback. That stuff is potent. Did you have trouble slicing it thin? Slice the meat thinly against the grain, and serve. While eye of round may not be the most glamorous cut, it’s very flavorful and costs about half as much as a rib roast! If you have a probe thermometer, stick it inside the meat and set your gadget to let you know when the meat reaches 115 F (for rare), or 125 F for medium-rare. Definitely your photos are better than in the cookbook. Simmer until thickened.

Everybody understands the struggle of getting dinner on the table after a long day. It will take anywhere from 75 minutes for rare, to a little over 2 hours for medium-rare. https://www.food.com/recipe/eye-of-round-crock-pot-roast-108277 So needless to say, turning on the oven was not an option. Heat the oven to 225 F. Spray the beef with a light coating of olive oil and sear on a heavy skillet over high heat on all sides. I followed the recipe exactly as printed. Transfer the sauce from the crockpot into a medium sauce pan and bring to a boil over medium heat. Cover with plastic wrap and let it sit in the fridge overnight, or for an hour minimum. An eye round roast is a boneless, lean cut that dries more readily than other beef cuts. ½ cup dry red wine (merlot or cabernet sauvignon). 8 hours later the smell coming from my kitchen was just intoxicating. Cook on low setting for 8-9 hours or on high for 4-5 hours (or until the beef is fork tender). Place the roast on the foil sheets and transfer everything to the oven. Forty minutes into the hour, pre-heat the oven to 500 degrees F. On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. You can add vegetables to the crock pot for the final hour or so. Fold up the foil so it wraps the roast then return it to the oven. OMG! . I mean it was beautiful – that is, beautiful as far as raw meat goes. Add the carrots, celery, onion, garlic, and bay leaves into the slow cooker around and on top of the roast. One observation in particular might be worth sharing. Plus, we always have prepared horseradish in the fridge because we regularly buy fresh oysters and serve them with chili-horseradish sauce. Therefore, some of the most ideal cooking methods for this cut are slower, moist-heat cooking methods that allow the round to retain its moisture and take on a tender and succulent texture.

Dinner is served! Cooked right, the eye of round can go from tough to tender. In fact was wondering whether I should have blogged both methods in the same post, then decided against it…, unfortunately my photos did not turn very good, so I might re-make it and then blog. You saved Tender Eye of Round Roast to your. So easy to put together! Thanks for the reminder Sally. I served it with mashed potatoes and steamed spinach! Hi Liz, Congrats – that’s the way to do it! https://www.allrecipes.com/recipe/244911/tender-eye-of-round-roast Heaven on a plate…. Sign up for our daily newsletter for more great kitchen tips and foolproof recipes. But it was delicious and makes great leftovers. Well done, medium rare girl! Eye of round roast is the meat most commonly used for roast beef sold at deli counters. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. It’s also used for steak cuts such as cube steak , minute steak and eye of round steak. Please do not post or republish without permission. The Descent of the Hungry Crowd and Its Implications for Food Blogging… (how is that for a title of a scientific article????). One of the cheapest and most looked-down cuts of beef posing as The King? Place the roast and other ingredients into the crock pot. Oh, well. Your email address will not be published. To begin the braising process, trim the fat from your eye of round and rub the beef all over with a spice rub of your choosing. Pierce roast with knife in several places to allow for flavor absorption.

I discovered this receipe by combining the ingredients I liked from various receipes into one. Transfer roast to a rack over a baking sheet and place in the oven. Crispy, hot foods are just minutes away—but only if you avoid these air fryer mistakes. Images and text on this website are copyright protected. Eye of round does not belong with this cooking method.

What was wrong why the gravy? * Percent Daily Values are based on a 2000 calorie diet.

It can get stringy and, if over-cooked, pretty dry and lacking taste. For additional flavor, try browning the roast on all sides in a skillet on high heat for 4-5 minutes before slow cooking. I saved that recipe back in 2011 fully intending to give it a try, but now I will for sure. Love the horseradish sauce!

Please see my Privacy Policy for further details. LOOK how awesome this came out after cooking for 8 hours! Save my name, email, and website in this browser for the next time I comment. However this was anything but tough. Then, reduce the oven temperature to 325 degrees and cook for an hour more before checking the temperature to ensure the roast has reached 125 degrees before removing. Plus, the lean meat has far fewer calories that many other cuts of beef. It turned out beautifully and everyone loved it. Heat the oven to 225 F. Spray the beef with a light coating of olive oil and sear on a heavy skillet over high heat on all sides. This kept it’s form but was oh-so-tender! But coming up with great recipes using humble ingredients? Plus, you get juices to serve with the roast or make into gravy. This sliced up beautifully! Eye of Round Roast with Horseradish Cream. It is for a 1.5 qt. Thanks so much for your comment. so glad it worked well for you! I have to say that I was very pleased with the match meat/horseradish, and intend to keep it as a classic pair in our kitchen from now on.

Dry roasting at a lower temperature like 325°F produces at best borderline tender meat even when you do everything right. the seasoning is great and the directions look complicated but they are easy to follow. Do I need to add the cornstarch if I am not making the gravy? .

This post may contain affiliate links. Sounds like a busy month for your house. About eight hours on low in the slow cooker with the liquid ingredients and was quite shocked at how easily my carving  knife slid through this piece of meat. The ideal cooking environment for this cut of beef is in the slow, even heating of a Crock-Pot or slow cooker. Comments: You know that instruction that says “allow the meat to rest for 20 minutes?”  That’s the one I did not follow, and paid a price with some excessive leaking of meat juices when I sliced it. Begin with the same browning steps as the above method, cooking your beef for 5 minutes before removing it and creating your braising liquid in the Dutch oven. Folks what came out of that crockpot was pure heaven! this link is to an external site that may or may not meet accessibility guidelines.

so glad that it got solved… I cannot take credit for it, as I could never find anything wrong… The Powers of WordPress were beyond my control…. Step 3. Evenly medium rare. Once the mixture starts to boil, pour in the slurry and whisk until thickened. Well, the problem seems to have been solved, and I’m so happy about it, even if it makes me gain weight by trying all your wonderful electric smoker recipes. Dredge the roast in the flour/black pepper mixture. © TIPBUZZ. Classic pairings for an eye of round roast include potatoes, mashed potatoes or rice, plus a vegetable such as carrots, broccoli or green beans. Also, join our TKW Family on Facebook. Alternatively, you can opt to braise your eye of round completely on the stovetop. Woot!!

What a gorgeous roast.