Name of Cut: Eye-of-Round Roast
Cut Details: 3–4 lbs per package. Very lean, boneless roast from the hindquarter. Uniform shape, ideal for slicing thin.
Best For: Slow roasting or gentle braising. Ideal for roast beef sandwiches, meal prep, or classic roast dinners.
🍳 Quick & Easy — Lean Roast Beef with Garlic & Rosemary
Serves: 6–8
Prep Time: 10 min | Cook Time: ~1.5 hrs
Ingredients:
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1 eye-of-round roast (3–4 lbs)
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1 tbsp olive oil
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2 garlic cloves, minced
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1 tbsp chopped fresh rosemary or thyme
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Salt and pepper
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Optional: 1 cup beef broth (for pan sauce)
Instructions:
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Remove roast from fridge 30 min before cooking. Preheat oven to 275°F.
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Mix olive oil, garlic, herbs, salt, and pepper into a rub. Apply all over roast.
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Place on a rack in a roasting pan.
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Roast until internal temp reaches 125°F (for rare) or 130°F (for medium-rare), about 20–25 min per pound.
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Let rest 15–20 min. Slice very thinly across the grain.
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(Optional: Deglaze pan with broth to make a quick jus.)
🍷 Slow & Savoury — Braised Eye-of-Round with Tomatoes & Onions
Serves: 6
Prep Time: 15 min | Cook Time: 3 hrs
Ingredients:
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1 eye-of-round roast
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Salt and pepper
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1 tbsp olive oil
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1 onion, sliced
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2 garlic cloves, minced
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1 can (796 ml) diced tomatoes
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1 tbsp tomato paste
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1 cup beef broth
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1 tsp dried oregano or Italian herbs
Instructions:
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Season roast with salt and pepper. Sear on all sides in a Dutch oven. Remove and set aside.
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Sauté onion and garlic until softened. Stir in tomato paste, then add tomatoes, broth, and herbs.
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Return roast to pot. Bring to a simmer.
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Cover and braise at 300°F for 3 hrs, or until tender.
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Let rest, then slice thinly across the grain. Serve with sauce and mashed potatoes or pasta.
🐄 Grass-fed Tip: Eye-of-round is extra lean, so don’t overcook it. For slicing roasts, aim for rare to medium-rare and always cut thinly against the grain.