Eye of Round Roast Recipe - Low-cholesterol.Food.com (2024)

FAQs

Is a beef eye of round roast fatty? ›

This extremely lean cut is shaped similar to a Tenderloin, but is much less tender. It's often packaged as a roast or steaks, but can be fabricated into Stew Meat or Cubed Steak.

This cut of beef is tougher than others, so following a steak recipe and using cooking methods that allow for long, slow cooking times work best for eye of round steak. Slow-cooking, braising, and cooking sous vide are some of the best cooking methods for eye of round steak.

Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast. This is called beef silverside in the UK, Ireland, Australia and New Zealand. Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher.

The eye of round (eye round) is an extremely lean small roast cut from the Round primal between the top round, outside round and heel. It is very affordable and has good flavor, but is not very tender. It is best cooked slowly (roasted or braised) & cut very thinly across the grain.

The eye of round has some of the lowest fat content, usually receiving an “Extra Lean” designation. It's also a very budget-friendly cut. Although shaped like a tenderloin, you won't get the tenderness of a tenderloin from the eye of round, but it works great as a marinated steak or a pot roast.

The leanest beef cuts include round steaks and roasts (eye of round, top round, bottom round, round tip), top loin, top sirloin, and chuck shoulder and arm roasts.

Eye of round is a lean muscle that is part of the primal beef round—the upper hind leg of the beef. Being a leg, most of the round is very tough, which makes it great for stewing, but the eye of round is relatively tender. It often comes with a fat cap, but may come trimmed bare.

Because the leg meat has been toughened by exercise, it is full of connective tissue, and is less tender than other cuts of beef. Marinating the meat for 30 minutes prior to cooking helps to break down this tissue; not overcooking the meat is also key, so keeping to a doneness of medium-rare is ideal.

Test the eye of round roast for doneness with a meat thermometer, and remove when the internal temperature reaches 130°F to 135°F. If overcooked it becomes tough and dry. Tent the roast pan in foil to keep warm (with beef drippings), and allow it to rest for 15 to 20 minutes before slicing.

Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender. Slowly cooked with moist heat is going to make this roast delicious.

What can I use the eye of round for? ›

Eye of round steak is a lean, boneless cut of beef from the back leg of the cow that is a great value for the money. It's a versatile cut, most suitable for pot-roasting, slow-cooking, stewing or braising to ensure the beef becomes tender and juicy, with tons of flavor.

Brining is the secret to a tender and juicy eye of round roast. The overnight soak infuses flavor and keeps moisture in while roasting.

Eye of round roast — This lean and super tasty cut is the deli roast beef staple. If you want the most classic deli experience, go with this cut. Sirloin tip roast — This lean cut also has an ideal shape for slicing thin into deli meat, and you can generally find this roast for a good price at your local butcher.

Slice roast or shred it: Eye of round is super lean and best served when shredded or cut across the grain. I recommend cutting into 1/4 inch to 1/2 inch thick slices. Thaw your eye of round roast: Make sure to fully thaw your roast before cooking. This will ensure it cooks evenly and safely.

Chuck Roast Cut

Slightly fattier than brisket or round, chuck has a richer taste but is higher in saturated fats.

The eye of round is an excellent choice for cooking on a budget and can be roasted to juicy, tender perfection if you know how to cook it properly. The budget-friendly eye of round roast is my favorite cut for roast beef but other cuts will work.

Chuck Roast

Chuck is often ground for hamburger because of its high ratio of fat to meat (20 percent fat to 80 percent meat is considered the best for a hamburger).

Fattier steaks like ribeye, New York strip, and T-bone steaks are some of the most classic cuts that come to mind when people think of steak. These rich, flavorful, and decadent steaks are fortified with flavor from the fat contained within and around the beef you eat.