Eye of round roast is a great meat to cook. It is tender, flavorful, and one of the most delicious cuts of beef you can get your hands on. Of course, its popularity among meat connoisseurs is well deserved, but there are a few things you need to know before you cook your next batch of eye of round roast.
Eye of Round Braised in Rosemary & Olive Oil
There are different ways to cook a eye of round. You can cook it under the broiler or in a pan. While you can use a cast iron skillet, they’re not great for searing meats. Also, with this dish you want the eye of round cooked over medium heat. You’ll also want to make sure you don’t overcook this cut of meat. If it starts to get too dry, you can add some beef stock or tomato juice to it. If you’re using other cuts of meat, you’ll need to modify this recipe. You can find a video tutorial for this recipe here. You’ll need: Eye of round braised in Rosemary and Olive Oil 4-6 shallots, minced 1 clove garlic, minced 2 tbsp. rosemary, fresh or dried 1 tbsp. thyme, fresh or dried 1/2 cup red wine 1 cup beef stock 2 tbsp. olive oil 4-6 pieces eye of round meat 6 shallots, minced 1 clove garlic, minced 2 tbsp. rosemary, fresh or dried 1 tbsp. thyme, fresh or dried 1/2 cup red wine 1 cup beef stock 2 tbsp. olive oil 4-6 pieces eye of round meat 6 shallots, minced 1 clove garlic, minced 2 tbsp. rosemary, fresh or dried 1 tbsp. thyme, fresh or dried 1/2 cup red wine 1 cup beef stock 2 tbsp. olive oil
Cooking Eye of Round Roast
Eye of Round is often served with pan sauce or just pan gravy and it is very easy to cook. Place the meat in a skillet or Dutch oven with a little water. Heat to boiling, and cover. Cook for about 20 minutes or until tender. Remove the meat, set on a cutting board, cover with foil and let rest for 10 minutes. Slice and serve with the pan gravy.
Recipe
You’re going to have a tender eye of round roast for dinner. Don’t be disappointed if it takes a little longer than usual. Here’s a video recipe I made and cooking instructions, and you can visit my website to get all the ingredients you’ll need, or visit me at www.TimStapleton.com. Ingredients: 2 3/4 pounds eye of round roast Weight: about 1 1/4 pounds, and 2/3 pounds will be removed Time: 1 1/2 to 2 hours Preheat the oven to 375 degrees Fahrenheit, with a rack in the middle of the oven.
How to Use
Let’s say you want to cook eye of round roast, which is a braised beef eye of round roast. One of the first things you’ll want to do is trim the fat off the roast. You’ll want to remove all the visible fat from the roast. Next, you’ll want to pat dry the roast. Then, trim the flank bone so it’s no longer attached to the roast. Lastly, you’ll want to cut the roast into 4-6 pieces.
What Is Eye Of Round
Eye of round is a beef eye round. Eye of round is a cut from the top round of beef. Eye of round is trimmed and separated from the chuck, leaving a steak of varying thickness. Eye of round is used in making hamburgers and top round steaks, depending on the thickness. Eye of round is typically cooked whole, and served rare to medium. Eye of round is often sold in large, half rounds. It comes from the shoulder, and is free from bones. This makes it perfect for grinding. Eye of round is fatty and can make a rich, flavorful gravy.
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!