For Tender Roast Beef, Try This Lean And Budget-Friendly Cut That's Severely Overlooked

Learning about the most flavorful and tender cuts of beef is all well and good, but you'll soon find that the most desirable parts can come with eye-watering prices. If you want a budget-friendly roast that still hits the spot, you need to look beyond the star cuts.

Eye of round is often overlooked, and can be on the tougher side, but all it takes is a little understanding and the right cooking technique to ensure it stays tender. The eye of round is one of the three types of round roast taken from the hind leg of the cow. This muscle gets a lot of work and has very little intramuscular fat, as such it needs to be roasted or slow cooked to prevent it from becoming tough and dry.

A little patience in the kitchen can result in big savings at the grocery store. Eye of round roast should cost between $6.24 to $10.19 per pound with cuts weighing anywhere from 3 to 5 pounds. Compare this to a rib eye roast that will cost around $21.50 per pound or a tenderloin roast at about $35 per pound and you can see why eye of round is one of our top cuts for roast beef.

Making the most of eye of round starts with the selection. Unlike when buying other, fattier cuts, in this instance choose a roast that has a fat cap on the outside. This will help it stay moist during cooking. The cut will taper towards one end, but picking up a roast with the most even shape will prevent overcooking at the narrower end. Also make sure you are getting the roast cut, and not the eye of round steak – although this should be obvious from the size.

Eye of round roast benefits from a low and slow cook, but starting with a pan sear at the start will help develop a nice crust and plenty of flavor. To retain juiciness, this cut should be cooked medium-rare. Use a meat thermometer and pull the roast from the oven once it reaches 125 to 130 degrees Fahrenheit. As the meat rests (another essential step), the temperature will continue to rise another 10-15 degrees for perfect doneness.

Finally, how you cut the roast will make all the difference in its tenderness. This beef should be cut against the grain, and as thin as deli slices. If you're planning for leftovers, it's one of the best cuts for making roast beef sandwiches.