If you're looking for an economical cut of beef, eye of round can be a budget-savvy alternative to pricier selections like prime rib or tenderloin. Sourced from the upper hind leg of the cow, eye of round is composed of lean muscle, which means that it can be tough and prone to drying out.
Cooking the perfect slow-roasted eye of round is all about time and temperature. Starting with your roast at room temperature, pre-heat your oven to 500 degrees Fahrenheit. Season the meat with your preferred spices and herbs, then set it on a foil-covered roasting pan.
When those 15 minutes are up, drop the temperature down to 250 degrees Fahrenheit and let the low-and-slow method take it from there. You'll have a perfectly cooked roast in about 1½ hours - or when an internal thermometer reads around 140 to 150 degrees Fahrenheit for medium to medium-well doneness.
While this temperature trick can prevent a dreaded dry roast, there are certain types of steak you should be tenderizing, and eye of round is one of them. By pairing tenderization with the proper roasting technique, you get a foolproof formula that ensures a winning bite.
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