how to cook beef eye round roast in oven

Is eye round good for roast beef?

An eye of round is a lean but flavorful cut that comes from the “round” or hindquarters of the cow. The budget-friendly eye of round roast is my favorite cut for roast beef but other cuts will work. More cuts from the round area include top or bottom round, rump, or sirloin tip.

At what temperature is an eye of round roast done?

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.

Why is my eye round roast tough?

Cooked right, the eye of round can go from tough to tender. Due to the location of the eye of round, on the rear leg of the cow, it’s a super lean cut of meat lacking in much fat. Because of this, the eye of round can dry out easily, especially when cooking with a dry heat method, like grilling and roasting.

How long do you cook a roast at 350 degrees?

Roasting Time A boneless beef cut like a top round roast typically takes 30 to 35 minutes per pound to reach the USDA-recommended temperature of 145 degrees Fahrenheit when roasted at 350 F, a total of 120 to 140 minutes.

What is eye of round roast good for?

What’s an eye of round good for? Whole roast is good for slow-roasting (roast beef), braising, slow-cooking, pressure-cooking, sous-vide and poaching! Steaks cut from the roast are great for marinating, stews or can be processed into cube steaks for chicken fried steak.

How do I cook a beef roast without drying it out?

Here’s what I do: I put a rack in the bottom of a roasting pan. Then I place the roast (no rubs or seasonings) on the rack and cover it with a lid. I put it in the oven at 400° for 15 or 20 minutes, then turn it down to 325° and roast for 30 minutes per pound. All it does is end up tough, chewy, and well-done.

Is it better to cook a roast covered or uncovered?

Step 2: Prepare the Meat for Roasting Place the meat, fat side up, on a rack in a shallow roasting pan. Do not add water or liquid and do not cover the roast. Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered.

How do you tenderize eye of round?

Eye of round can be tough and lean, which doesn’t make it the ideal candidate for roast beef, but a short sear in super-hot heat followed by a long rest in a closed oven is guaranteed to get you a tender, juicy roast every single time. Make sure to slice very thinly across the grain for best results.

Is there another name for eye of round roast?

Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. Also called breakfast steak, wafer steak, sandiwch steak, minute steak. London Broil: The name of the finished dish, not the cut of meat.

How long does it take to cook a 3.5 lb roast beef?

Cook for 20 minutes a pound. A 3.5 lb roast takes about 1 hour and 15 minutes for a rare roast, but watch the thermometer reading. After you cook it for 20 minutes a pound, take it out of the oven, let it sit for 1 minute and then check the thermometer reading.

Do you cover a roast in the oven?

Do not cover the roast and do not add any liquid (liquid is used for braising, not roasting). Remove the roast from the oven and place aluminum foil loosely over the meat to hold in the heat. Let the roast stand for 15 minutes. The temperature will continue to rise 5 or 10 degrees, reaching the proper doneness.