Pioneer Woman Eye Of Round Roast Recipe (2024)

FAQs

How do you cook eye of the round so it is not tough? ›

This cut of beef is tougher than others, so following a steak recipe and using cooking methods that allow for long, slow cooking times work best for eye of round steak. Slow-cooking, braising, and cooking sous vide are some of the best cooking methods for eye of round steak.

Eye of round, a simple boneless beef roast, is what's called a “whole muscle” cut of beef. It's one of the best cuts for sandwiches with gravy or for making Beef Wellington….and leftovers, too. Whether you're cooking eye of round with a slow cooker, InstaPot (Instant Pot), or your oven, this roast is delicious.

Chuck pot roasts have more fat, and therefore more flavor, than those from the round. Beef round roasts suitable for pot roasting are round tip, round rump, bottom round and eye round roasts. Most beef round and chuck pot roasts can be used interchangeably, with only slight adjustments in cooking time.

Eye of round is a lean muscle that is part of the primal beef round—the upper hind leg of the beef. Being a leg, most of the round is very tough, which makes it great for stewing, but the eye of round is relatively tender. It often comes with a fat cap, but may come trimmed bare.

How to tenderize eye of round roast? The way we are tenderizing this lean cut of meat is by marinating it for 24 hours. There is salt in it from soy sauce and acid from lemon juice. Both will help make this a very tender roast recipe.

Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender.

If you want a steak, go ahead and get a New York Strip which is my favorite and enjoy that! Eye of round steak is best cooked using dry-heat methods such as broiling, grilling, roasting, or pan-frying.

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.

Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. Used as a roast or cut into steaks. Steaks cut from the roast are used in stews or processed into cube steak. Also called breakfast steak, wafer steak, sandiwch steak, minute steak.

Topside, silverside and top rump

These three prime cuts are all fantastic for roasting, as they are very tender and can be carved into large lean slices. However, because the muscles used for these cuts carry less marbling, they are usually sold 'barded'.

What is the most tender beef roast for slow cooker? ›

Chuck roast is one of the more popular slow-cooker options because of how tender and flavorful it becomes after several hours of cooking on low.

This extremely lean cut is shaped similar to a Tenderloin, but is much less tender. It's often packaged as a roast or steaks, but can be fabricated into Stew Meat or Cubed Steak. An elongated muscle located in the center of the Round, thus the name “Eye.”

USDA Choice Beef Eye of Round, 6 lb avg wt | Costco.

There are numerous ways to tenderize your round steak. You can pound it, slice it against the grain to break down the muscle fiber, marinate it, and cook it slowly on low heat.