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Eye of Round Roast Recipes

Recipes That'll Inspire You to Cook the Eye of Round Roast

Cooking an eye of round cut of beef can be quite challenging, simply because this cut isn't exactly known for its tenderness or flavor. Since the meat lacks flavor, additional flavors have to be added while cooking. Let's learn how we can prepare a sumptuous meal with this cut of beef from the following article.
Batul Nafisa Baxamusa
Last Updated: Jul 14, 2017
Obtained from the hind quarter of a cow, this beef cut is not as flavorful as the other beef cuts available. However, since this cut is quite cheap, it makes affordable meals. But, how can we transform this tough, insipid meat into a lip-smacking meal! The key to preparing this cut is to cook it for a longer period of time. You can also cook it for half an hour, and then allow it to sit in the oven for 2 to 3 hours. Remember the oven has been turned off, thus, the meat cooks in the heat already present inside. This will not only help tenderize the meat, but will also help improve its flavor. Let's take a look at how it's prepared.
The Perfect Recipe
  • 3 to 4 pounds boneless eye of round roast
  • 4 cloves of garlic, cut in 4 to 6 slivers
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt
  • A dash of black pepper
  • 1 cup cider
  • ¼ cup vegetable oil
Method of Preparation

Make deep, evenly-placed incisions into the beef roast, with the help of a paring knife. Then insert a sliver of garlic into each of these slits. In a small bowl, combine chili powder, paprika, garlic powder, cumin, salt, and black pepper. Mix it and then rub this mixture over the roast. Next, place the roast into a large food storage bag. Pour oil and apple cider into this bag, and refrigerate for 2 hours. Then, transfer the marinated roast into an oven, that has been preheated to 325°F. Roast it in an uncovered, shallow pan for 25 minutes. Once done turn off the oven. Now comes the important part. Allow the roast to sit in the oven for 2 hours. Don't open the doors even once. After 2 hours your roast is ready to be served.
Tender Eye of Round Roast
  • 3 pounds of eye of round beef roast
  • Salt to taste
  • A dash of pepper
  • 4 cloves garlic
  • Additional seasonings like chili powder, paprika, cumin, etc., according to choice
Method of Preparation

As mentioned above, make incisions on the beef cut and stuff slivers of garlic into each incision. In a bowl, combine the salt, pepper, and additional seasonings desired. Mix well and rub the mixture onto the roast. Now, place the roast in a roasting pan and roast it at 500°F in the oven, and after about 5 mins immediately turn the heat down to 475°F. Continue roasting at 475°F for 7 mins per pound. (Total of about 21 minutes for a 3 pound roast). Turn the oven off when done and allow the roast to sit in the oven for 2½ hours. Do not open the oven door during this time. Then, remove the roast, and enjoy your meal.
Quick and Easy Roast
  • 1 to 3 pound eye of round roast
  • ¼ cup cooking sherry
  • ½ cup soy sauce
  • Meat tenderizer
  • 1 tablespoon onion powder
  • 1 tablespoon of garlic powder
  • ¼ cup of olive oil
Method of Preparation

Take all the ingredients, except the meat tenderizer in a large bowl and mix. Rub the mixture onto the beef cut. After thoroughly mixing the ingredients with the roast, allow it to marinate for at least 2 hours in the refrigerator. After about 2 hours, allow the roast to attain room temperature. Then, rub the tenderizer over the roast and let it stand for an additional ten minutes. Bake at 375°F for an hour. Once the roast is done, turn the oven off and allow the roast to remain in the oven for 2½ hours before serving.
Hope these recipes inspire you to take on one of the toughest beef cuts prepared in the kitchen. Try different seasonings and rubs, to improve the flavor of your dish.
Eye Round Roast Beef