To figure out how much oil you need, you can perform a water displacement test before you fry: Place your roast in the turkey fryer and cover with water to the fill line. eye round of beef 3 lg. Place the roast on the rack, and brush with some more olive oil. But, you can also find Eye of the Round sold as very affordable roasts – and we specifically chose a roast with the fat cap still attached to the beef. We're so glad to have you join us in the kitchen! Martha is part of the husband-wife team that creates A Family Feast. Low smoke point cooking oil such as peanut or canola, up to five gallons depending on the size of your roast. Remove the roast from the bag and place on the rack. Cook your roast about 45 minutes per pound at 350 to 375 degrees, depending on how you like it. As an Amazon Associate I earn a small commission from qualifying purchases. It was moist and the flavor was great for just using salt and pepper. Heat a cast iron deep skillet to screaming hot and sear meat on all sides. While it rests, make a simple pan sauce from the dripping in the bottom of the pan, some red wine, beef stock, butter, flour, gravy seasoning, and salt and pepper as needed. For a 4-pound eye of the round like ours, you’ll want the roast to sit for at least six hours and as long as twenty four hours before cooking. Our tried-and-true cooking secrets + our favorite go-to recipes. At 5:00 I got the roast out and cut 3 slices off for the stir fry. Eye of Round Roast the size is up to you as we are working with internal temps – not lengths of time for cooking. No oil needed except the oil used prior to seasoning. And, similar to our very popular Top of the Round recipe, we used the pre-salt method to prepare the roast. Add the stock and gravy color and heat to bubbling. Lower your roast into the oil and cook for three to four minutes per pound for medium rare. After the pre-salting, allow your roast to sit at room temperature for about half an hour before you begin to cook. It will end up tender when cooked as a pot roast, but will usually be so dry and stringy that everyone is pouring buckets of gravy on it. While many recipes call for individual cuts or slices to be fried one at a time in a pan, you can deep fry the whole rump roast at one go in a turkey deep fryer. With left over juices from the roast, prepare a gravy. Remove the roast and measure the water level in the fryer; this will be how high the oil should rise when you fry. The Your email address will not be published. https://www.allrecipes.com/recipe/244911/tender-eye-of-round-roast I’m just wondering how long for 2 1/2 pound roast approximately. Roast Beef. An eye of round steak is a small round, boneless beef steak. Fried round steak is a magical delight: simple, easy to whip up in about 10 to 15 minutes, and so flavorful, you can’t even believe what you’re eating is a fried up piece of cheap beef. 2 ½ hours before serving, remove the roast from refrigeration and turn oven to 500 degrees F. Let roast sit at room temperature for 30 minutes before roasting. Take out your roast, rinse it and pat dry with paper towels. Always let it cool to room temperature before attempting to remove the oil from the fryer. Eye of the Round is a cut of beef that comes from the hind end of the steer – along with bottom of the round, and top of the round cuts. Eye of Round Roast (2-8 lbs. The eye is a small round shaped steak that can be used in stews and for cube steak. Add beef and cook, turning often, until lightly browned all over, 5 to 10 minutes. Timing would just be a guess on our part. 2 1/2 lbs Eye of Round Roast Himalayan Pink Salt to taste Black Pepper to taste Roasted Garlic Powder to taste 6 whole Carrots 1 whole Yellow Onion 2 Garlic Clove 2 tablespoons Olive Oil 1 cup Beef Stock. The eye of round roast is a roast cut that is from the round, back part of the beef. Hot open face roast beef sandwiches. Roast your Eye of the Round in the very hot oven for 25 to 30 minutes (the outside should be browned and slightly crispy at this point), then briefly remove the roast from the oven … "Best served with mashed potatoes and gravy and biscuits." Cut cross hatch marks across the fat cap of the beef. The technique avoids that. Place in the oven for 25-30 minutes to sear. The average cost of a roast will greatly depend upon where you live. Either way is fine.). (This low and slow roasting process, along with the pre-salting, is another step that helps transform the tougher cut of beef into a tender roast. Rub the seasonings all over the roast, and let it sit out on the kitchen counter for 30 minutes. Strain into a gravy boat. Eye of the Round is the perfect cut of meat for these sandwiches. These three cuts of beef are inexpensive and very flavorful – but they are basically ‘muscle’ meat and lack marblelization. preferred, we used a 3 lb. This site uses Akismet to reduce spam. If you're a fan of deep-fried turkey, you'll love this deep-fried roast. It was documented in "Cooks Illustrated" magazine, January 2008. It only takes 10-15 minutes with almost no preparation time. Thinly slice your roast, warm. Place the eye of round back into the pot and pour your cooking liquid two-thirds of the way up the side of the roast. Any juice that collected after resting can be added to the pan sauce. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. How to easily cook the perfect kosher roast with an eye of round cut of meat. Notify me of followup comments via e-mail. This post contains affiliate links. Season roast as desired; place on rack in shallow roasting pan. The salt helps to mash it. Lower the heat in the oven to 225 degrees F, then place the roast back in the oven. Do not pour hot oil out of the fryer. onions, sliced 1/4 c. oil (olive or other oil) Salt to taste. While many recipes call for individual cuts or slices to be fried one at a time in a pan, you can deep fry the whole rump roast at one go in a turkey deep fryer. You'll need a turkey pot with hook and stand or boiling basket, one long slim knife, like a fillet knife, along with paper towels or bread slices for soaking up the grease. All rights reserved. You’re welcome – glad you enjoyed the roast Karri! Hi Joanne – As mentioned in the post, we strongly encourage you to go by internal temperature (using a probe thermometer) to achieve the level of rareness you’d like to reach when cooking your roast. A tough piece of meat like an Eye of the Round needs a low and slow cooking process to yield a tender, juicy roast. When you’re sticking to a budget, but still need to feed a hungry crowd, an Eye of the Round Roast is a delicious option. Dec 6, 2017 - Eye Of The Round (Beef Roast) - Recipe - Cooks.com (Normally we insert into the end but we wanted to show slices without a thermometer probe hole, so inserted through the top instead. You can also use a rump roast or another cut of round roast; 1 bottle steak … You could also prepare French Dip. Ingredients. Jul 8, 2018 - Mama's Buttermilk Biscuits are the BEST biscuits I've ever had in my life. Should be browned and slightly crispy on outside. Use it for braising, stir … ), Bake until the probe thermometer alarms at an internal temperature of 120 degrees for a medium rare roast. We cut cross-hatches in the fat cap, then coated our Eye of the Round Roast in salt, freshly cracked black pepper, fresh garlic and thyme, Dijon mustard, and a small amount of extra virgin olive oil. But – you have to allow the roast to sit, wrapped in plastic or a plastic bag, for a period of time before roasting. 225,778 views . Surprisingly it was very tender; almost as tender as sirloin. EYE ROUND POT ROAST : 1 (4 to 5 lb.) A USDA Select Angus Beef Eye of Round Roast … Kaite Mitchell began working as a full-time freelance writer in 2010. Roast your Eye of the Round in the very hot oven for 25 to 30 minutes (the outside should be browned and slightly crispy at this point), then briefly remove the roast from the oven and insert a probe thermometer in the center of the roast. Roast derived from the Round Eye individual muscle, Semitendinosus; In the Round primal, the Eye is located underneath the Top Round and parallel with the Bottom Round; Keep Exploring: beef faq's. (This will ensure even cooking.) Cook in a deep brownie pan. Mix well all the above ingredients and pour over roast. About thirty-minutes before cooking the roast, take it out of the refrigerator so it can come to room temperature. Simmer 2-3 hours, depending on size of roast. Serves: 5. Even though this cut is lean, it may come from a core muscle and may be hard if not properly cooked. Making Light: Beef Roast; Jim McDonald; Dec 26, 2008. Cook for 2 to 2-1/2 hours making sure to check every 30 minutes for … Taste and season if needed with salt and pepper. Set probe to alarm at 120 degrees F for medium rare. On a piece of plastic wrap or aluminum foil sprinkle an abundant amount of salt all over the beef. To make the pan sauce, scrape any drippings from the foil into a small sauce pan and heat. Preheat your oven to 500 degrees F. Line a small sheet pan with foil (for easy cleanup), then center a rack in the middle of the pan. This may be my go to method for eye of round in the future. Step 1 Cover the fryer with the lid and let it continue cooking for 15 minutes to clean. Her 'secret tool' is the reason that they are as perfect as they are. Spoon the gravy over the slices of beef as you serve this delicious roast with Garlic Mashed Potatoes and Oven Roasted Brussels Sprouts with Bacon on the side. This same sauce can be used as a … Remove the roast from the oil and allow the meat to rest for half an hour before carving and serving. Turn this flavorful (but tougher) cut of beef into a tender and juicy entrée. Mix the softened butter and flour to form a paste (called a beurre manié), then add to the sauce pan and cook the sauce over medium low for ten minutes. Juno Le/Demand Media Pan frying beef round eye steak is a fast, simple technique that results in a lean, tasty and protein-rich meal. Once the roast comes out of the oven, allow it to rest for 15-20 minutes before slicing so that the juices have a chance to redistribute back throughout the meat. The salt in the rub will initially draw liquid out of the meat. This can also be done on a cutting board pressing the edge of a knife blade across the garlic. © 2021 A Family Feast®, All Rights Reserved. Do not add water or cover. For medium, cook the roast until it reaches 125 F, and for well-done, cook until 145 F. Remove the roast from the fryer with tongs and let it rest on a tray for 15 minutes. Cover the pot with the lid and place the pot in the preheated oven. Season roast with salt, pepper, and any other seasonings you desire. It falls under the category of “economical cuts of beef”, and for that reason is often overlooked by beef fans, which is unfortunate as it is also one of the tastier cuts of beef. We all know beef tastes great – but they are as perfect as they are seal! Probe to alarm at 120 degrees F oil needed except the oil from the roast, Rinse it and dry. A piece of plastic wrap or aluminum foil sprinkle an abundant amount of salt over... 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