How To Cook A 2 1 2 Lb Eye Of Round Roast

Cut eye of round roast into thin slices.

Image Credit: angelsimon/iStock/Getty Images You won’t find eye of round roast on the menu at many fancy restaurants because it is an inexpensive cut of meat. Eye of round is quite lean and will turn to shoe leather if cooked improperly. With proper preparation, however, you can make eye of round as succulent and juicy as prime rib.

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In the Oven

Step 1

Mix together seasonings for a spice rub. You can keep it simple with salt and pepper, or add other savories such as garlic, rosemary, oregano, mustard powder or sage. Rub the eye of round roast with the mixture. Cover the roast with plastic wrap and refrigerate it overnight.

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Step 2

Remove the roast from the refrigerator. Leave it at room temperature for one hour before you start cooking. Preheat the oven to 325 degrees.

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Step 3

Heat a few tablespoons of olive oil in a skillet on the stove top. Sear the roast for a few minutes on each side to seal in the juices. Remove the skillet from the heat.

Step 4

Line a roasting pan with aluminum foil. Transfer the roast from the skillet to the pan. Bake for one to two hours or until an instant-read thermometer registers 135 degrees Fahrenheit when inserted into the center of the roast. Allow the roast to rest and finish cooking for several minutes before slicing. The internal temperature should rise to 145 degrees after the resting time.

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In the Slow Cooker

Step 1

Line the bottom of a slow cooker with skinned, thickly sliced onion. The onion will infuse flavor and moisture into the tough cut of meat. Place the roast on top of the onions.

Step 2

Pour about 1 cup of liquid over the roast. You can use plain water, beef broth, canned cream of mushroom soup, or undrained canned tomatoes.

Step 3

Sprinkle the roast with seasonings, such as garlic, pepper and rosemary. Cook on low heat for 6 to 8 hours. Check the internal temperature with a meat thermometer before serving.

Things You'll Need

Seasonings Olive oil Skillet Aluminum foil Roasting pan Slow cooker Onions 1 cup liquid Tip Serve eye of round roast with pureed cauliflower for a low-carb, low-fat alternative to mashed potatoes. A 3-ounce serving of roast eye of round has only 147 calories and 3.8 grams of fat. Warning Wash your hands with warm, soapy water after handling raw meat. The minimum internal temperature required for safe beef is 145 degrees Fahrenheit, according to Foodsafety.gov.

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  references
  
      USDA National Nutrient Database: Beef, Round, Eye of Round Roast
    
      Food Network: Herb-Crusted Roast Beef with Horseradish Cream
    
      Foodsafety.gov: Safe Minimum Cooking Temperatures
    
      US Wellness Meats: Grass-Fed Beef Recipe
    
      Betty Crocker: Timetable for Roasting Meats
       




  references
  
      USDA National Nutrient Database: Beef, Round, Eye of Round Roast
    
      Food Network: Herb-Crusted Roast Beef with Horseradish Cream
    
      Foodsafety.gov: Safe Minimum Cooking Temperatures
    
      US Wellness Meats: Grass-Fed Beef Recipe
    
      Betty Crocker: Timetable for Roasting Meats
    




Cut eye of round roast into thin slices.

Image Credit: angelsimon/iStock/Getty Images

Seasonings
Olive oil
Skillet
Aluminum foil
Roasting pan
Slow cooker
Onions
1 cup liquid

Serve eye of round roast with pureed cauliflower for a low-carb, low-fat alternative to mashed potatoes. A 3-ounce serving of roast eye of round has only 147 calories and 3.8 grams of fat.

A 3-ounce serving of roast eye of round has only 147 calories and 3.8 grams of fat.

Wash your hands with warm, soapy water after handling raw meat. The minimum internal temperature required for safe beef is 145 degrees Fahrenheit, according to Foodsafety.gov.

The minimum internal temperature required for safe beef is 145 degrees Fahrenheit, according to Foodsafety.gov.

      USDA National Nutrient Database: Beef, Round, Eye of Round Roast
    
      Food Network: Herb-Crusted Roast Beef with Horseradish Cream
    
      Foodsafety.gov: Safe Minimum Cooking Temperatures
    
      US Wellness Meats: Grass-Fed Beef Recipe
    
      Betty Crocker: Timetable for Roasting Meats