Tender Eye Of Round Roast Recipe Delicious And Simple
How To Cook Beef Eye Round Roast - How To Cook. Slice very thin across both sides of meat for maximum juiciness. Test the eye of round roast for doneness with a meat thermometer, and remove when the internal temperature reaches 130°f to 135°f.
Tender Eye Of Round Roast Recipe Delicious And Simple
Place the baking sheet in the oven and roast at 450°f for 7 minutes per pound. Is eye of round roast a good cut? This is what we do when we roast meat: What is eye of round roast good for? Preparing the marinade is the first step. Reduce the oven temperature to 300 degrees f and roast for an additional 40 to 50 minutes. Best when cooked to medium rare and sliced thin against the grain. Serve with lemon butter sauce. Slice very thin across both sides of meat for maximum juiciness. Then remove the lid and allow to cool.
If overcooked it becomes tough and dry. Place your roast in a roasting pan on a rack with the fat cap facing up. Take the tray out of the oven and check the doneness of the eye of round by using a cooking thermometer. Cut from the very lean and active round primal. I recommend using a roasting pan with a rack for this dish. Then remove the lid and allow to cool. Tent the roast pan in foil to keep warm (with beef drippings), and allow it to rest for 15 to 20 minutes before slicing. If overcooked it becomes tough and dry. We then put this in my oven and let it cook at 425 degrees for about 20 to 25 minutes. It’s lean and tender with good marbling throughout. The final temperature will determine doneness.
