When you're looking to enhance your dinner game, eye of round roast can be an excellent choice. This cut of beef is not only budget-friendly but also surprisingly versatile, lending itself to a variety of delicious preparations. From a classic slow-cooked version infused with garlic and herbs to a gourmet herb-crusted roast, you'll find options that suit any occasion. But that's just scratching the surface—wait until you discover how this cut can transform into mouthwatering tacos or a hearty beef stew. You might just find your new favorite dish among these five standout recipes.
Classic Eye of Round Roast
The Classic Eye of Round Roast is a delicious and budget-friendly option for a hearty meal that can impress family and friends. This cut of meat, known for its lean profile and robust flavor, can be transformed into a tender and juicy roast with the right cooking technique.
Seasoned simply yet effectively, this roast is perfect for special occasions or a comforting Sunday dinner.
Ingredients:
- 3-4 lb eye of round roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 cup beef broth
Instructions:
Preheat your oven to 325°F (163°C). In a small bowl, mix together the salt, pepper, garlic powder, onion powder, rosemary, and thyme.
Rub the olive oil all over the eye of round roast, then generously coat it with the spice mixture. Place the roast in a roasting pan and pour the beef broth into the bottom of the pan.
Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch the bone. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Once cooked, remove the roast from the oven, cover it loosely with aluminum foil, and let it rest for 15-20 minutes before slicing.
Extra Tips:
To guarantee a perfectly cooked eye of round roast, consider using a meat thermometer to monitor the internal temperature closely, as this cut can easily become tough if overcooked.
Allowing the roast to rest after cooking is essential, as it helps the juices redistribute, resulting in a more tender slice.
For added flavor, you can sear the roast in a hot skillet for a few minutes on each side before placing it in the oven. Additionally, consider using the drippings from the roasting pan to make a delicious gravy to accompany your roast.
Herb-Crusted Eye of Round
Herb-Crusted Eye of Round is a delightful and flavorful roast that combines the rich taste of the beef with a fragrant herb crust. This dish is perfect for special occasions or a hearty family dinner, making it a favorite among meat lovers.
The herb crust not only adds an aromatic touch but also helps to lock in the moisture of the meat, resulting in a tender and juicy roast. Follow this simple recipe to impress your guests with a delicious and beautifully presented main course.
Ingredients:
- 3-4 lbs eye of round roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 cup beef broth
Instructions:
Preheat your oven to 325°F (163°C). In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, parsley, salt, pepper, and Dijon mustard to create a paste.
Rub this herb mixture all over the eye of round roast, ensuring it's well-coated. Place the roast in a roasting pan and pour the beef broth into the bottom of the pan.
Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness (135°F for medium-rare). Allow the roast to rest for at least 15 minutes before slicing and serving.
Extra Tips:
For the best results, consider using a meat thermometer to check the internal temperature accurately, as this will help you achieve the perfect doneness without overcooking.
Letting the roast rest before slicing is essential; it allows the juices to redistribute throughout the meat. Additionally, if you want a more intense flavor, you can marinate the roast overnight with the herb mixture.
Finally, serve it with a side of roasted vegetables or mashed potatoes to complete the meal.
Eye of Round Beef Stew
Eye of Round Beef Stew is a hearty and comforting dish that's perfect for cooler weather or any time you're craving a satisfying meal. This cut of beef, known for being lean yet flavorful, becomes tender and delicious when slow-cooked in a savory broth with vegetables.
Whether you're serving it for a family dinner or a cozy gathering, this stew is sure to please everyone at the table.
Ingredients:
- 2 pounds eye of round beef, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional for thickening)
- Fresh parsley, chopped (for garnish)
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed eye of round beef and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the chopped onion and garlic, sautéing until the onion is translucent. Return the beef to the pot and stir in the carrots, potatoes, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender. If you prefer a thicker stew, mix the flour with a bit of water to create a slurry and stir it in during the final 15 minutes of cooking.
Extra Tips:
For best results, choose a good quality eye of round roast, as this will improve the flavor of your stew. If you have time, marinating the beef in the refrigerator for a few hours or overnight can help tenderize the meat even more.
Feel free to add other vegetables like peas or green beans toward the end of the cooking time for extra color and nutrition. Finally, this stew can be easily stored in the refrigerator for up to three days or frozen for a later meal, making it perfect for meal prep!
Eye of Round Tacos
Eye of Round Tacos are a delicious and budget-friendly way to enjoy beef, perfect for a casual dinner or a festive gathering. The eye of round cut is lean yet flavorful, making it an excellent choice for shredding and mixing with your favorite taco toppings.
This recipe combines simple seasoning with a slow-cooking method to guarantee tenderness and depth of flavor. Serve these tacos with fresh toppings like cilantro, avocado, and salsa for a delightful meal that everyone will love.
Ingredients:
- 2 lbs eye of round roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup beef broth
- Corn or flour tortillas
- Toppings: diced tomatoes, shredded lettuce, chopped cilantro, avocado, salsa, lime wedges
Instructions:
Heat olive oil in a large skillet over medium-high heat.
Season the eye of round roast with salt, pepper, chili powder, cumin, and paprika. Sear the roast on all sides until browned, about 4-5 minutes per side.
Transfer the seared roast to a slow cooker and add the chopped onion, minced garlic, and beef broth. Cook on low for 8 hours or until the meat is fork-tender.
Once cooked, remove the roast from the slow cooker and shred it using two forks. Mix the shredded beef with the cooking juices for added flavor.
Extra Tips:
For the best results, let the eye of round roast rest for 10-15 minutes after cooking before shredding. This allows the juices to redistribute, keeping the meat moist.
If you prefer a spicier kick, consider adding jalapeños to the slow cooker along with the onions and garlic.
Serve the tacos with a variety of toppings to cater to different tastes, and don't forget to warm your tortillas for a perfect presentation!
Slow Cooker Eye of Round
Slow cooker eye of round is a fantastic way to prepare this cut of beef, as the slow cooking method allows the meat to become tender and flavorful. This recipe infuses the beef with a savory blend of herbs and spices while retaining its moisture, making for a hearty and satisfying meal.
Perfect for busy weeknights, the slow cooker does all the work while you can go about your day, and it serves beautifully with vegetables or over mashed potatoes.
Ingredients:
- 3-4 pounds eye of round roast
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 carrots, cut into chunks
- 4 potatoes, cut into chunks
- Optional: fresh parsley for garnish
Instructions:
Start by heating the olive oil in a skillet over medium-high heat. Sear the eye of round roast on all sides until browned, about 3-4 minutes per side.
Once seared, transfer the roast to the slow cooker and layer the sliced onions and minced garlic around it. In a separate bowl, mix together the beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper, then pour this mixture over the roast.
Add the carrot and potato chunks on top of the roast, cover, and set the slow cooker to low for 8-10 hours or high for 4-6 hours, until the meat is tender.
Extra Tips:
For the best results, let the roast rest for about 10-15 minutes after cooking before slicing to retain the juices.
If you prefer a thicker gravy, you can remove the cooked vegetables and roast, then whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the broth left in the slow cooker and cook on high for an additional 10 minutes.
Additionally, using a meat thermometer can help you achieve the perfect doneness; aim for an internal temperature of around 135°F for medium-rare.
Enjoy your delicious slow-cooked eye of round roast!