Tender Eye of Round Beef Roast ATK

Submitted by cathyfood

"Unusual method for turning an economical low-fat roast into a delicious, tender, juicy, pink inside delight! Follow the instructions to the letter for best results. The roast must be salted, wrapped and refrigerated for 24 hours before cooking. Cooking time is 3 hours total. The best thermometer to use is a probe thermometer with a cable to attach it to a digital controller outside of the oven."

 

• Ready In: 30hrs
• Ingredients: 3
• Yields: 1 roast
• Serves: 6-8

ingredients

• 1 beef eye round, 3 1/2 to 4 lbs
• 4 teaspoons kosher salt
• 2 teaspoons fresh ground black pepper

directions

1. First day: Spread salt evenly over all sides of beef roast. Wrap in plastic and refrigerate 18 to 24 hours.
2. Second day (start this process 2 1/2 hours before you wish to serve): Preheat oven to 225 degrees F. Prepare shallow roasting pan with rack.
3. Unwrap roast, pat dry with paper towels. Rub vegetable oil over surface. Coat with 2 teaspoons ground pepper. Brown roast in a medium-hot skillet on all sides until dark brown, about 3 minutes per side.
4. Place on roasting rack. Place thermometer probe in the center of roast, insert from end.
5. Roast uncovered for about 1 hr 15 min to internal temperature of 115 degrees F. DO NOT OPEN OVEN DOOR. Turn oven off and leave roast in place for 30 to 50 minutes, until meat reaches 125 degrees internal temperature.
6. Remove from oven, place on board. Cover with foil, and allow to rest for 15 minutes before slicing. The roast will be pink and juicy in the center.

Reviews

[fking]

I used this on a South American recipe what is loosely translated as "The Hunger Killer" that calls for flank steak and used the eye of round roast instead. Basically You take the round roast and spiral cut it in a spiral butterfly laying it out as a long piece of meat about 3/8" inch thick by 2 feet long. Then season it with salt, pepper, dried basil and oregano for 24 hours. Cut up Ham or smoked sausage, and provolone cheese into long chunks. Sauté some onions bell peppers and carrots(enough to loosely cover one side of the butterflied round roast. Roll up the ingredients inside of the roast and tie it. Sear the outside in a hot heavy bottomed pan. Roll this in aluminum foil starting at the lower right hand corner of the foil and ending at the upper left corner. This is how your butcher would roll up meat for you in butchers paper at the store. Except with the foil you will want to roll up the ends to seal it. Cut a couple of small holes in the top to allow steam to escape. Then cook as this recipe directs except you already have the meat rolled up in the foil. slice thinly. Mine came out great!

 

[tlc76]

I followed the recipe exactly and it was delicious! Pink and tender, a great recipe for this cut.

 

[missy h.]

EXCELLENT! I've cooked these multiple ways this is the best! For whatever reason salting it made it cook more evenly I had a perfect pink circle extra juicy! Wont cook any other way anymore You can open oven if necessary just make sure you pull it out at the correct temp and rest b4 carving

 

[Beverly K.]

NOTE to GAS OVEN users: Do NOT turn your oven off! I just pulled out of my gas oven, three 2.5 perfect medium-medium rare eye of round roasts. I followed the recipe with a few adjustments: rub room temperature meat generously with spices of your choice, coat well with olive oil, put on rack that keeps roast from touching the pan. Cook at 500 for 25 min., (NOTE CHANGE) reduce heat to 170 and cook for 2.5 hours. I did not use a meat thermometer. We prefer medium to medium well, but then the meat would have been shoe leather so we'll deal with the pink. I've wrapped them in foil, put them in the fridge and will slice super thin tomorrow. Can't wait!

 

[Chef Saskatchewan B]

This was the best eye round roast I've ever made! I added a tablespoon of garlic powder to the salt applied at the beginning of the process. Raised the cooking temperature to 275* and final internal temperature of meat to 130* (medium rare)...followed recipe after that.<br/>I can't say it again "THIS IS THE BEST ROAST BEEF" you'll ever eat.