Slow-Roasted Eye Of Round Roast Recipe
A perfectly-cooked cut of beef is a beautiful thing. However, as wonderful as well-cooked roast beef may be, everyone has been served tough, over-cooked beef at one point or another. If you've ever shied away from roast beef due to fears that it will turn into rubber in the oven, we've got your back. With this slow-roasted eye of round roast recipe, you'll never again have to endure poorly-cooked beef. Roast beef is a classic and elegant dish that every home chef should know how to make. Wonderfully indulgent and yet very simple to cook, 5 minutes of work in the kitchen can produce a meal fit for a king.
There are many different cuts of beef that can be roasted, and for this dish, recipe developer Jennine Rye has used eye of round beef. This cut is particularly lean, which makes it prone to drying out. The trick, though, is to blast the beef with a quick shot of heat before roasting it low and slow. All that is required is a little patience, and you'll end up with beef so tender that everyone will enjoy. We recommend serving this beef with roasted vegetables and fresh greens; any leftover beef makes for a great sandwich filler.
Gather the ingredients for this slow-roasted eye of round roast
To make this slow-roasted eye of round roast recipe, first you will need to gather the ingredients. You will need garlic powder, dried rosemary, salt, pepper, olive oil, and an eye of round beef filet. We recommend going to your local butcher to source your meat, if possible. Not only will they be able to select the best cut for you, they will be able to prepare it, and cut it to the size you need.
Prepare the beef
When it comes to cooking meat, it's almost always best to cook it from room temperature to help it cook evenly, and the same goes for this beef recipe. To begin, you'll want to make sure you remove the beef from the fridge at least 1 hour before you start cooking. Just a quick reminder though, while you do want the meat to come to room temperature, it should not be left out at room temperature for longer than 2 hours.
Roast the beef
When the beef has reached room temperature, preheat the oven to 500 F and place the beef in an aluminum foil-covered roasting tray. In a small bowl, mix together the garlic powder, rosemary, salt, pepper, and olive oil. Then, massage this mixture all over the beef.
Roast the beef in the oven for 15 minutes, before dropping the oven temperature down to 250 F. Allow the beef to continue to roast for 1 hour and 40 minutes. We recommend occasionally checking the internal temperature of the beef with a meat thermometer. When the temperature reads at least 145 F, the beef is ready to come out of the oven. Don't forget to allow the beef to sit and rest for at least 15 minutes before carving and serving.
- 2 ½ pound eye of round beef filet
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- Allow the eye of round beef fillet to sit out at room temperature for 1 to 2 hours.
- Preheat the oven to 500 F. Place the eye of round beef in an foil-covered oven tray.
- In a small bowl, mix together the garlic powder, dried rosemary, salt, black pepper, and olive oil. Then, massage this mixture into the beef.
- Place the beef into the oven for 15 minutes, and then reduce the oven's temperature to 250 F, and allow the beef to slow roast for 1 hour, 40 minutes. Check the internal temperature with a meat thermometer until it reads at least 145 F, then remove it from the oven. Allow it to sit and rest for 15 minutes, before carving and serving.
| Calories per Serving | 733 |
| Total Fat | 54.1 g |
| Saturated Fat | 21.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 241.0 mg |
| Total Carbohydrates | 1.2 g |
| Dietary Fiber | 0.4 g |
| Total Sugars | 0.0 g |
| Sodium | 671.3 mg |
| Protein | 56.4 g |
