How to Cook Eye of Round Roast:
Here’s the burning question of the day – do you need to sear a roast before slow cooking it (whether in an oven or an actual slow cooker)? I’ve tried both ways, and had a number of conversations abut this over the years. The short answer – yes, if you can spare the time. Especially if you are cooking a less expensive cut of meat, like an eye of round roast.
Browning the outside of the meat results in a lovely, nutty caramelization, which lends flavor and texture], and really activates the herby flavor of the rosemary and thyme. If you sear it in an ovenproof pan, you can transfer it right into the oven. Pretty good looking, right?
Eye of Round Roast:
This cut of meat is super economical. It isn’t the most tender of the roasts, but it’s tender enough that if you sear it and roast it just until rare or medium rare you’ll be happy. You may see it labeled beef eye of round roast, beef round, beef round roast, beef eye round roast, eye of round or just beef eye round – these are just words being shuffled about, but they are all the same cut. The big key: slice the meat very thinly—that’s how you’ll find the meat to be the most tender.
This roast has a terrific flavorful crust, and tender, pink, juicy meat inside.Tweet This
Sauces for Roast Beef:
This is great with an herby creamy sauce to dip bites of meat into. Or try the one used to top these burgers. Also try serving this with Nut-Free Basil Pesto with Pecorino Romano, Mint Basil Pesto, Spinach-Parsley Pesto, Ramp Chimichurri Sauce, or Green Olive and Ramp Tapenade. So many ways to change things up, so that great roast beef dinner never gets boring.
Want another roast to change things up? Try Roast Beef with Mustard Garlic Crust and Horseradish Sauce.
My family is thrilled with leftovers the next day, which I usually serve on top of some generous sliced of bread that have been brushed with olive oil, sprinkled with kosher salt, and then toasted in the oven, or griddle up in a grill pan. Add a little dollop of the sauce of your choice, and you have the best open faced bruschetta-crostini-sandwich snacks that will go fast.
Roast Eye of Round Beef with Thyme and Rosemary
- 2 tablespoons olive oil divided
- 1 tablespoon minced garlic
- 2 teaspoons crumbled dried rosemary
- 1 teaspoon dried thyme
- Kosher or coarse salt and freshly ground pepper to taste
- 1 2 ½- to 3-pound eye round roast
- Preheat the oven to 500°F.
- In a small bowl combine the 1 tablespoon of the olive oil, garlic, rosemary, thyme, salt and pepper. Smear the mixture all over the roast.
- Heat the remaining tablespoon of olive oil in a large skillet over medium high heat. Sear the meat on all sides until browned, about 8 minutes total, turning it as the bottom browns.
- Roast the meat for 15 minutes, then lower the heat to 300°F and roast for another 15 to 25 minutes until a meat thermometer inserted into the middle registers 125°F for rare (the temperature will continue to climb a bit as the meat rests). Allow the meat to rest for about 15 minutes then thinly (thinly!) slice and serve.
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