How Long Does it Take to Cook Eye of Round Roast

One of the most tender piece of beef is eye of round roast. If you do not know the cooking time for eye of round roast, then the chances are high, that the roast may not be cooked appropriately. It may either be dry and overcooked or undercooked.

When you decide to make eye of round roast, it is best to know the cooking time required for this cut of beef. It is one of the tender cut of beef, however, it does not have a lot of fat, due to which a number of people prefer this cut. When one is roasting this cut, one has to take good care, not to dry the already dry cut. If the meat becomes dry, then it will become tough not just to cook, but also to eat. The appropriate cooking time for this cut of beef will depend on the size of the cut and also how well do you want the meat to be cooked.

How Long Should you Cook an Eye of Round Roast in the Oven

Although eye of round roast is similar to a tenderloin, it is tougher than tenderloin and has mediocre flavor. Since it does not have a lot of fat, it is less juicy as compared to tenderloin. It can be cooked to five different doneness levels, namely rare, medium rare, medium, medium well and well done. Since eye of round is a dry cut, marinating has an important role to play in the recipes. It should be marinated for as long as is possible. The best would be to let it marinate overnight.

One of the most common question asked related to eye of round roast cooking time is, how long does it take for 5 lbs of an eye of round roast to get cooked. If you have to roast a meat cut weighing lesser or more than the weight mentioned in the table, you will simply have to multiply with the time given in the table below with the weight you want and then divide by 2 if you take the lower time and divide by 3 if you take the higher time.

You can choose any one from the number of eye of round roast recipes. The most common ingredients used for marinating this cut of meat is garlic salt. However, you can also season it with salt and pepper. In other words, the dry seasonings are the best. A common mistake made by a number of people other than the wrong cooking time is that they often trim off the fat. However, this makes the meat very dry and may not be delicious. When you are roasting the meat, remove the meat from the oven, when the temperature is about 5° F to 10 ° F less than the desired. The internal temperature of the meat will continue to rise, when the meat stands after it is removed from the oven.

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