When it comes to holiday family dinners, not many dishes can measure up to a roast beef like my mom or grandma used to make. Beef eye of round can be tender when sliced thinly and served rare to medium-rare, and is easy to prepare.
Four Essential Tips for Cooking an Eye of Round Roast Beef
1. Seal it before you roast it. Brown small or lean roasts all over in a little olive oil in a non stick skillet before roasting. It will help the color and flavor plus seal in the juices since the roast is only in the oven for a short time.
2. It is crucial to use a meat thermometer! If you overcook your roast or second guess yourself, it will be brown, dry and tough.
3. Once cooked, meat should “rest” in a warm place, loosely covered with foil or a lid, for 15 minutes before carving. This allows the juices to settle and gives a tender, moist result. Keep the juices that collect during resting and carving to add to the pan juices for your gravy.
4. Carve very thin slices across the grain of the meat for the most tender slices.
To calculate cooking time look at the weight on the price tag and multiply by 18 minutes per pound. (2.65 lbs x 18 = 47 minutes. 2.25 lbs x 18 = 40 minutes. 3.15 lbs x 18 = 58 minutes) Note that it cooks fairly quickly – this ultra lean cut does not roast all day long!
- ¼ cup extra virgin olive oil
- ½ cup finely chopped fresh rosemary leaves
- 6 garlic cloves, minced
- 1 teaspoon finely grated lemon zest
- Coarse salt and ground pepper
- A 3 pound eye round roast, trimmed and tied
- 1 sweet onion, peeled and sliced
- Preheat oven to 400 degrees.
- In a small bowl mix together the olive oil, rosemary, garlic, lemon zest, 1 teaspoon salt and 1 teaspoon black pepper.
- Heat 1 teaspoon of oil in a large non stick skillet. Pat roast dry, add to skillet, increase heat to high and cook, turning with tongs, until beef is seared brown on all sides, about 6 minutes.
- Arrange onion slices in a metal cake pan or small roasting pan and place browned roast on top.
- Spoon and pat rosemary mixture over roast and place in oven.
- Roast for about 18 minutes per pound, until an instant-read thermometer reaches 120 degrees to 125 degrees. Transfer roast to a platter, tent loosely with foil and let rest for 15 minutes. Thinly slice meat across the grain and serve with pan gravy or a drizzle of balsamic glaze.
- Pan Gravy: remove roast beef to a platter. Add a cup of Swanson Beef Broth to the roasting pan drippings, scrape up any browned bits, strain into a small pot, pressing on onion solids to extract the flavor, bring to a boil and thicken with a blended mixture of 1 tablespoon cornstarch and 2 tablespoons water.