Delicious Beef Eye of Round Roast a Tougher Cut of Beef cooked Low and Slow

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Beef eye of round is a tougher cut of beef. A delicious beef eye or round can be made by cooking low and slow. Low and Slow is a way of cooking at low temperatures for a long time. Beef eye of round is a a very inexpensive cut of beef with no bones and minimum waste.
Basic Principles
1/ Trim off the tough silverskin and excess fat.
2/ Season and refrigerate up to 24 hours.
3/ Sear and cook in a low oven.
4/ Cook until medium done. You don't want to go higher than medium or the eye of round would be tougher.

Опубликовано:

28 сен 2024

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Комментарии : 95

@ChefClary60 Год назад

Been a Chef for 40 years but mainly dealt with steaks and primals. I’ve got an event with Eye of Round. By far the best video I’ve seen. I saw people cooking at 350. Just didn’t seem right for a tougher cut. So thank you!

@eat4f1 Год назад

Thanks for your comment. I hope this works for you at your event. Happy New Year!

@theoldman947 Месяц назад

I've done the same except that I cook at 210 degrees for even slower cooking, pull at 126, letting it rise to 132 to 135 for a pinkish medium rare from edge to edge. The real key is to use a super sharp knife cutting paper thin slices. Slightly thick means chewy meat. BTW top round is a better choice than eye round.

@Daeduluus 8 месяцев назад

Would recommend doing eye of round in sous vide will take the same amount of time you did since you dont need to dry brine it will penetrate during the cook since it will be in the bag for 24 hours

@eat4f1 6 месяцев назад

Thanks for recommending sous vide. I've been toying around with buy a sous vide stick and vacuum sealer, but have been swamped with work. It's on my list of items to buy. Cheers!

@reallifelegend4781 5 месяцев назад

"So I guess these are not thumbs" 😂 👍

@cvx5422 Год назад

Thank you!

@eat4f1 Год назад

You're welcome! Thanks for watching!

@peterolsen4397 Год назад

What thermometer are you using?

@eat4f1 Год назад

For this video, I was using a Taylor Made wired probe thermometer I purchased at a Business Costco with a max temperature of around 450F so I could use it to make caramels/sugar syrup. That thermometer was quite old... 7 or 8 years and has been retired. Any probe thermometer should work.

@fatgamerjaf 2 года назад

Did you cover it with foil or anything before putting it in the oven?

@eat4f1 2 года назад

Hi thanks for the comment! I did not use foil. Have a happy new year!

@fatgamerjaf 2 года назад

@@eat4f1 thank you very much. I still made it and it came out great. Happy new year to you as well.

@dianeweeks352 2 года назад

I used no foil until the end when I rested it under foil for 15 minutes while I prepared the gravy for the mashed potatoes. I just peeled the foil back exposing one end, held it with a gloved hand right on the foil and sliced thin. Covered the foil back up til we went back for seconds!

@eat4f1 2 года назад

@@dianeweeks352 Sounds delicious! Thanks for explaining how foil can be used. Yum!

@TG-vg3qe 5 месяцев назад

Why not use tenderizer rather than salt for 24 hours before cooking?

@AMERICANPRIDE1100 2 месяца назад

Tenderizer is bad stuff

@kinglouie4115 Год назад

Not very much salt for this big hunk of beef.

@eat4f1 Год назад

Hi! Thanks for the comment! You bring up a good point. All recipes can vary based upon personal experience and family likes.

@cvx5422 Год назад

Also I found if you salt it too much you need to rinse it off. Great video!

@davidwhelpley9839 7 месяцев назад

zzzzzzzzzzzzzzzzz

@eat4f1 6 месяцев назад

AAAAAAAAAAAAAAAAAAAAAAA

@mrappe51 Год назад

Tried this three times and it always came out just right. Good job an the video!

@eat4f1 Год назад

Terrific! Happy to hear feedback that you got great results!

@SueHughes-e5x 6 месяцев назад

All of these folks talk too much. Get to the recipe!

@eat4f1 6 месяцев назад

Yea I do get long winded. Thanks for the feedback!

@dianeweeks352 2 года назад

Looks delicious. Yesterday I made one not as large, but looked pretty much alike. I liked the low and slow method for this cut a lot. Thx for showing.

@eat4f1 2 года назад

Thanks for the comment! I agree low and slow is the best way to cook a pricey cut of beef - slowly cook to desired doneness without ending up with charcoal. Have a happy new year!

@Lakelandcowboy69 Год назад

The coloring after cooking and cutting looks perfect . Man oh man. Awesome!🙂

@eat4f1 Год назад

Thanks! I hope your roast turns out great too!

@eat4f1 Год назад

I've noticed that prices are seasonal. Also, for lower prices I shop at Costco Business and Cash & Carry (now renamed). Also, some supermarket apps have digital coupons which provide great deals.

@dadu63 Год назад

I just cooked one that was 6lbs. High heat at475 for 45 minutes and then turned oven off and left it alone for 3 hours. Came out perfect. This is the way I do prime rib. Perfect!

@eat4f1 Год назад

Sounds delicious! I've done the high heat/off prime rib which turns out great. I was concerned that the eye of round would be overly done, but I'll give it a try based upon your recommendation. Thanks!

@freed6343 Год назад

@@eat4f1 I don't think I can use that method because I have a convection oven that when turned off has a fan that keep running until the oven is cool. I wish there was a way to turn that fan off. It is not the same as the convection fan.

@eat4f1 Год назад

Hi Floyd... For the high heat and coast method in a convection oven. I would cook for 30 minutes and let the fan do it's work. As with most recipes, there is some customization for your own oven. Happy New Year!

@karenpeterson5701 8 месяцев назад

I always ask the butcher to give me some fat to tie on after seasoning. That really makes a difference in taste! I cook at 275° . I've even served this roast for Christmas dinner. They loved the lean ness of the meat with loads of flavor!

@eat4f1 6 месяцев назад

Tying extra fat is a great idea! I'll have to give it a try!

@Brakathor 9 месяцев назад

I don't know that you want to salt overnight. Doesn't that just lose all the moisture? I used to do a rotisserie version of this at 250 degrees oven temp to medium rare. Tenderest cut of meat ever. You then use the drippings to make gravy for a perfectly acceptable end result. If you REALLY really like a strong fat flavor, obviously this can't compare to a pricier cut.

@eat4f1 6 месяцев назад

Salting overnight helps season the interior of the beef which is similar to brining. The salt does draw moisture out, but also, the salty surface moisture will get "sucked" back in. That's the theory and it seems to work for me.

@Brakathor 6 месяцев назад

@@eat4f1 - I remember Guga Foods did an experiment on this with steaks, comparing salting overnight vs not, and they seem to have ended up with a less juicy cut when salting overnight. I just want to make clear that I've never actually conducted a similar experiment myself, so I don't know first hand.

@eat4f1 6 месяцев назад

@@Brakathor I enjoy watching Guga Foods. I know they use beef eye of round as their test for ways of tenderizing steak. I'll have to look for the video. Thanks for the input!

@robertschafer4773 24 дня назад

Thats 12$ well its me here in 2024 tellin ya a third of what you got costs 15$ now.

@Lakelandcowboy69 Год назад

If your on Keto-leave ALL the fat on. I'm gonna try this recipe tomorrow.

@eat4f1 Год назад

Thanks for the comment! Part of the reason I leave the fat on is Keto, but also part of it is simplicity and cutting down on too much work. :-)

@jeannieNYC68 2 месяца назад

Beautiful presentation. I'm following your recipe to the letter this afternoon. Wish me luck 🤞

@Ghanshyam00000 8 месяцев назад

Awesome video I like the way you made this pot roast eyes around beef however you took time for this video virtually 16 minutes or more you didn't make sauce not onions, thyme rosemary anything like that why rib roast was expensive by the way I liked this recipe very useful video for everyone thanks.

@eat4f1 6 месяцев назад

Thanks for the kind comment. I get long winded explaining the why's of what I'm doing. lol

@M_Ladd 8 месяцев назад

Great job! Thank you very much! I have tried multiple times with this cut of meat at a low temperature but never let it sit overnight, and it was still pretty tough. Does the overnight salt really matter that much? Is it really more tender? Wonder if a crock pot would be successful on this cut?

@eat4f1 6 месяцев назад

Thanks for the comment. The idea of the salt overnight is to brine the beef so the beef has more flavor. Does this step add tenderness? I don't think so, but I haven't tried it unsalted. A moist method of cooking - braising or slow cooker will work but you may get shredded beef with a slow cooker. I hope that helps.

@nbenefiel 8 месяцев назад

I sous vide my tougher roasts. I flavor them highly, let them sit for a day or two and then pop them in the sous vide for somewhere between 24 and 12 hours. They come out pretty tender. They aren’t prime rib but they make a good Sunday dinner.

@eat4f1 6 месяцев назад

That's the sous vide rec. Cheers!

@alcu4190 3 месяца назад

ha,a tougher cut of beer...

@db9395 Год назад

that is hella cheap my 7 lb was originally 50 bucks on sale i got it for 25 about the same here i guess i need to start talking to local bucher

@eat4f1 Год назад

Prices vary based based upon the season. I do love those sales where you get a great deal! Good job on the find!

@brendathornlimb7677 9 месяцев назад

I have 2 round of eye roast weight is 7.15lbs. What should I cook at if slow cooking

@eat4f1 6 месяцев назад

Thanks for the comment. Sorry I've been busy with work so haven't been logged on in a bit.

@ChefBoiImHungry Год назад

im a butcher....your store mis-labled or screwed you...eye of round does not have that marble or fat like your cutting

@eat4f1 Год назад

Thanks for the input. It looks like eye of round. Maybe it's untrimmed so I end up paying more for trim. Cheers!

@ChefBoiImHungry Год назад

@@eat4f1 might be top or bottom round. but good video my friend!

@alireid5874 2 года назад

Looks great, thanks for sharing your simple technique

@eat4f1 2 года назад

I'm happy the video was helpful! I hope the results turn out delicious for you! :-)

@alireid5874 Год назад

@@eat4f1 ha, here I am a year later! 👌🏾 Perfect, and simple! Slice thin, enjoy! I cooked to 130F

@eat4f1 Год назад

@@alireid5874 Got to love the simplicity to get the delicious results! Happy to hear back with your results!

@ezragonzalez8936 Год назад

i've tried salvaging this hated cut in so different many ways ended up throwing it in the bin several times the only ways to prepared it is by using a fresh pineapple or kiwi marinade which breaks down the protein at least 1 hour prior to grilling gives it a very tender steak but with odd texture or crock pot slow 10+ hrs! will try your method tonight! tanks Cheers From Salt Lake City!

@eat4f1 Год назад

Hi, I found the key is to cook to medium-rare to medium. Also, slice thinly. Also, have a flavorful gravy or sauce as a topper. Personally, I'm good with salt and pepper, maybe sone garlic power or seasoned salt. Also, you can the the thin slices and make French dip sandwiches using au jus or the leftover gravy. I hope this works to your liking. Please update whether you like or not. Cheers.

@aqua6613 Год назад

In Germany we use this cut for Sauerbraten in which the roast is marinated for 3 days in a brine of vinegar and other spices which makes it tender but also gives it a spiced sour signature taste.

@HomeWithCindy24 Год назад

This looks delicious, great job

@eat4f1 Год назад

Thanks for the comment. I hope you give this a try!

@peggyallum7201 2 года назад

Did I miss what the minutes / pound estimate of roast time?? I viewed this twice and couldn't find it?

@eat4f1 2 года назад

Hi thanks for the comment. I did not do that calculation. I had a 4 lb eye of round and it took 105 minutes at a low oven (after searing). Thank worked out to about 26 minutes per pound. I hope that helps ballpark the cooking time.

@deangustafson7533 8 месяцев назад

Best to cook by temperature, not by time. Every oven is a little different. A meat thermometer is necessary to do this.

@danielarbizu 2 года назад

Do you cook it fat side up or fat side down?

@eat4f1 2 года назад

I usually cook fat side up... with the theory that the fat would melt onto (and through?) the beef.

@tanyamiller6275 Год назад

Don't throw out the trimmings

@eat4f1 Год назад

I actually used the trimming for bone broth. Thanks for the comment and reminder.

@tanyamiller6275 Год назад

@@eat4f1 niiiice

@heidimccaffray 3 года назад

Looks delicious. Love being able to turn a less expensive cut of meat into something delicious.

@eat4f1 3 года назад

Thanks for the comment! I totally agree about finding something delicious from a cut I don't usually use.

@tanyamiller6275 Год назад

Yumm yumm

@eat4f1 Год назад

Happy New Year!

@tanyamiller6275 Год назад

@@eat4f1 you too buddy

@tanyamiller6275 Год назад

@@eat4f1 and to you too my friend

@FrankGutowski-ls8jt Год назад

Never discloses roasting temp.

@eat4f1 Год назад

On the summary page, I cooked at 230 degrees F (Low) for about 105 minutes (Slow). Also, I used a thermometer to track internal temp.

@FrankGutowski-ls8jt Год назад

@@eat4f1 OK. I’m a former devotee of the Adele Davis method. Hot, hot hot, then lowered to target internal temp. Can’t overcook.

@dragonsamurai6958 2 года назад

Looks nice but was ANY piece chewy/full of gristle? I did mine with a slow roast to med rare & had chewy gristle all through, even when cut VERY thin against the grain!!!

@eat4f1 2 года назад

Thanks for the comment! Sorry to hear about the gristle. Was the gristle in the middle or the outer layer of your roast? I have not had that gristle issue. The beef eye of round is generally a single log of a muscle and a "less tender cut" so the meat is a little chewier. All the silver skin (the tough membrane) is on the outside, which i try to trim off.

@dragonsamurai6958 2 года назад

@@eat4f1 yeah the gristle was all thought the inside. However I spoke to some people about it & I didn't realize this needed a very low temp slow roast to break down the gristle somewhat. I tried it with some remaining slices & it worked

@peterpzazz2441 9 месяцев назад

When done cooking throw in trash.

@DougWeaver1998 Год назад

Yep, I'm pretty much 100% beef these days for health reasons, and I'm ALWAYS searching for cheaper cuts of 'beer'. Kidding, but editing is important. Great video! I bought six thin sliced round steaks from Sam's to see what I can do about chefing them up into a tasty, budget friendly, alternative to the outragous beef prices brought to us GLEEFULLY by the Obiden White House, 'Work to Welfare' program that's become the only REAL pandemic in this nation!

@eat4f1 Год назад

I, too, am a beef fanatic. I generally like the forequarter Chuck, but trying to expand to hind quarter cuts like Round and Rump.

@cvx5422 Год назад

@ Charles…. Yes! Trump 2024