The Basics: Eye Of Round Beef Roast

Cooking Essentials

The Profile

Eye Of Round Beef Roast

 Eye Of Round Beef Roast is cut from the round portion of the cow, more specifically it is taken from the rear leg just above the shank. It is a relatively economical cut known to be lean & have good beef flavor. When properly prepared, this boneless cut may be used for deli style roast beef on sandwiches. Since Eye Of Round Beef Roast requires minimal prep, it’s wonderful for use in roasting applications & cooking it to the proper internal temperature will lend the most tender bite. Nutritionally speaking, Eye Of Round Beef Roast is a smart choice too as you can expect approximately 225 calories per serving with 35 grams of protein yet just 7 grams of fat. Learn how to prepare Eye Of Round Beef Roast for oven applications that is perfect to serve when entertaining.

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How To Prepare Eye Of Round Beef For Roasting

Eye Of Round Beef Roast is an economical cut ideal to serve with rice, The New Macaroni & Cheese, Oven Roasted New Potatoes, Cheddar-Parmesan Twice Baked Potatoes & Sour Cream Mashed Potatoes. Roasting is one of the easiest & most ideal cooking methods for this particular cut as it utilizes a dry heat technique that surrounds the food during the procedure.

   The Technique

This particular beef cut is generally ready for seasoning right out of the package, however if trimming is need, a freshly sharpened boning or non-serrated utility knife may be used in order to complete the task. Dry seasoning blends tend to offer the best color when roasting. Stir together combinations as basic as kosher salt & freshly ground pepper or use your favorite blend. Next, place the Eye Of Round Beef Roast on a rack over a half sheet pan. Aluminum foil may be placed between the two to make cleaning up a bit easier. Some juices will release but it truly is a small amount. Proceed with roasting instructions according to specific recipe applications. 

 The Tune
“East Of The Sun” Billie Holiday 

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