Also known as Round Eye Pot Roast, eye of round is a cut of meat best suited for a long and slow cooking method. For maximum tenderness, cook the eye of round in a moist environment. This is where knowing how to properly braise is an essential skill.
Things You'll Need
- Eye of round
- Oven safe pot with lid (dutch oven or rondeau)
- High smoke point oil (vegetable oil or peanut oil)
- Braising liquid (stock, wine,or water)
- 1/2 diced onion (optional)
- 1 diced carrot (optional)
- Wooden Spoon
Heat your oven to 350F
Season the eye of round on all sides. On the burner, heat your pot on a medium setting and coat bottom of pot with oil. You will know the oil is heated when you see streaks start to form in the oil.
Pick up eye of round with the tongs and gently place it in the hot oil. Let it cook for four to five minutes on each side until all sides are browned. Remove eye of round, add carrots and cook for three minutes before adding onions and cooking for an additional two minutes.
Pour 1/4 cup of your cooking liquid into the pan and with the wooden spoon scrape up any of the remaining brown bits (fond) from the bottom of the pan. 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.
Cover the pot with the lid and place the pot in the preheated oven. Cook for 2 to 2-1/2 hours making sure to check every 30 minutes for desired tenderness and liquid level.
Tips & Warnings
- Only add more liquid if the pan starts to become completely dry.
- The best cooking liquid to use is one with plenty of flavor. Try a 3:1 ratio of beef stock and red wine
- Incorporate 2 tbsp. of tomato paste when cooking the vegetables to create a rich sauce for your braise.
- When the roast is done remove it from the pan and strain out the vegetables. Add the liquid back to the pot and reduce by half for a sauce to serve with the roast.
- Texas Beef Council: Beef Eye of Round Roast and Steak
- Cooking For Engineers: Smoke Point of Various Fats
- "Culinary Fundamentals"; Johnson & Wales University: College of Culinary Arts; 2003
- Free Culinary School: Basic Braising Technique
- Photo Credit beef meat image by Maria Brzostowska from Fotolia.com
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