Prepare to dazzle your taste buds with this sensational Beef Eye Round Roast recipe. Bursting with flavor and boasting a melt-in-your-mouth texture, this roast is a true showstopper for meat lovers. The eye round cut, known for its lean and tender qualities, transforms into a succulent masterpiece when cooked to perfection. Elevate your next special occasion or Sunday family dinner with this delectable dish that will have everyone asking for seconds.
Difficulty: Intermediate
Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Serving: 6 servings
Yield: 6 servings
Calories: 280 calories per serving
Ingredients
- 3 pounds (1.4kg) beef eye round roast
- 4 cloves of garlic, minced
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) Dijon mustard
- 1 tablespoon (15g) Worcestershire sauce
- 1 tablespoon (15g) fresh rosemary, chopped
- 1 tablespoon (15g) fresh thyme leaves
- Salt and pepper to taste
Equipment
- Roasting pan
- Meat thermometer
- Mixing bowl
- Basting brush
- Chef’s knife
Step-by-Step Guide
Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a mixing bowl, combine the minced garlic, olive oil, Dijon mustard, Worcestershire sauce, chopped rosemary, and thyme leaves. Mix well to create a flavorful marinade.
Step 3: Season the beef eye round roast generously with salt and pepper. Place the roast in a roasting pan, fat side up.
Step 4: Using a basting brush, evenly coat the entire surface of the roast with the prepared marinade. Ensure that every nook and cranny is covered for maximum flavor.
Step 5: Place the roasting pan with the roast in the preheated oven. Roast for approximately 1 hour and 30 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. Use a meat thermometer to check the doneness.
Step 6: Once the roast reaches the desired temperature, remove it from the oven and tent it loosely with foil. Allow the roast to rest for 15 minutes to allow the juices to redistribute.
Step 7: After resting, slice the beef eye round roast against the grain into thin, tender slices. Serve it with your favorite side dishes or use it as the star of a mouthwatering sandwich.
Tips and Tricks
- For an extra boost of flavor, marinate the beef eye round roast overnight in the refrigerator. Just cover it with plastic wrap or place it in a resealable bag with the marinade, and let it rest for at least 8 hours.
- To achieve a beautiful crust on the roast, sear it in a hot skillet for a couple of minutes on each side before transferring it to the oven.
- Remember to let the roast rest before slicing it. This allows the juices to redistribute, resulting in a juicy and tender final product.
- Leftover beef eye round roast can be used in sandwiches, salads, or stir-fries. Simply store it in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
Calories: 280 calories per serving
Fat: 8g
Carbohydrates: 2g
Protein: 50g
Fiber: 0g
Final Thoughts
Indulge in the succulent and flavorful experience of Beef Eye Round Roast. This recipe transforms a lean cut of meat into a mouthwatering masterpiece that will impress your guests or elevate your family dinner. With its tender texture and sensational taste, this roast is sure to become a favorite in your culinary repertoire.
FAQ
Q1: Can I use a different cut of beef for this recipe?
A1: While the beef eye round roast works best for this recipe, you can also try using other lean cuts such as sirloin tip roast or top round roast. Adjust the cooking time accordingly based on the thickness of the cut.
Q2: Can I substitute dried herbs instead of fresh ones?
A2: Yes, you can use dried rosemary and thyme if fresh herbs are not available. However, remember to reduce the amount by half, as dried herbs have a more concentrated flavor.
Q3: How do I ensure the roast is cooked to the desired doneness?
A3: Using a meat thermometer is the most reliable way to determine the doneness of the roast. For medium-rare, aim for an internal temperature of 135°F (57°C). Adjust the cooking time accordingly if you prefer a different level of doneness.
Q4: Can I make gravy with the drippings from the roast?
A4: Absolutely! The drippings from the roast can be used to make a delicious gravy. Simply skim off the excess fat, then combine the drippings with some beef broth and flour or cornstarch to thicken. Season to taste and serve alongside the sliced roast.
Q5: How long should I let the roast rest before slicing?
A5: It’s recommended to let the roast rest for about 15 minutes after removing it from the oven. This allows the juices to redistribute, resulting in a juicier and more flavorful roast.
Q6: Can I freeze the leftovers?
A6: Yes, you can freeze the leftover slices of beef eye round roast. Ensure they are properly wrapped or stored in an airtight container to prevent freezer burn. Thaw in the refrigerator before reheating or using in other dishes.
Q7: What side dishes pair well with this roast?
A7: There are numerous delicious side dishes that complement this roast, such as roasted vegetables, mashed potatoes, steamed green beans, or a crisp green salad. Choose your favorites to create a well-rounded and satisfying meal.
Q8: Can I use the pan drippings for au jus?
A8: Absolutely! The flavorful pan drippings can be used to make a delightful au jus sauce. Simply skim off the excess fat, then heat the drippings in a saucepan with some beef broth, seasonings, and a touch of cornstarch or flour for thickness. Serve alongside the sliced roast for an extra burst of flavor.
