How to Cook an Eye-of-the-Round Roast Beef

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When dry roasting an eye-of-the-round roast, it's important to cook it gently or the meat could dry out. Cook an eye-of-the-round roast beef with help from an executive chef in this free video clip.

Part of the Video Series: Beef & Roasts
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Video Transcript

Hi, I'm Alan Turner, Executive Chef for Agri Beef Co. We produce the Double R Ranch and St. Helen's brands beef proudly grown in the northwest. Today we're going to roast a eye-of-round round and roasting is important because certain cuts of beef like to be braised in a wet environment. Certain cuts of beef like to be dry roasted. The eye-of-round actually is one of those cuts that can do both but today we're going to give it a bit of a dry roast so we're gonna see how that looks, okay, here we go. So this is the eye-of-round roast and the first thing you'll know about it is how lean it is. It's very, very lean. Because of that we want to cook this in a very gentle fashion or we could dry it out. So the first we're going to do is give it some salt and pepper. I use kosher salt so that I can see where I've salted and I'm sure you can as well. Don't worry about getting too much on. Any salt that you put on here, if you put too much on it'll just be on the crust and probably fall off after you take it out of the oven so don't worry about putting too much salt and pepper on. This is a good basic seasoning for any roast, it's salt and pepper. We're gonna put this on a rack on our sheet pan to keep the surface of the meat of the pan because the pan is much hotter than the ambient air around it therefore it will suck in heat through the bottom of the roast. We don't want to do that. So we're gonna give it just a little bit of air space in between. We're gonna put this in a 3, I'm sorry we're going to put this in a 400 degree oven and the reason we're going to do that is we're going to do what we call an oven sear. We pan sear or we could oven sear. Searing process is what's important because it seals the juices inside the beef so that they don't run out. So by doing an oven sear we're going to start out at a 400 degree oven and then we're going to wait 15 minutes and turn it down to 325 for another hour and a half. So lets go to the oven with this. Now in the oven I already have one prepared, the magic of video, and we could take a look at this now and see how this bad boy carves up. Nice clean cutting board. So this little roast right here. You'll see that it's got a nice carmelized finish on the beef itself. That's from that initial 400 degrees. So after 15 minutes we turned it down to 325 and roasted it for another hour and a half or so, so this is almost a 2 hour roast and now we're going to carve it. We carve right across the grain just like that. This is one of the easiest roasts you can carve because the grain runs length wise and that's a good thing for you. So we're, we're thin slicing this. This is what I would make sandwiches out of. So I would, I would use that for a hot roast beef sandwich or if I want to carve for dinner slices I'm gonna give it just about a 1/4 of an inch and we'll slice it just like that. And there you go that's how you roast an eye-of-round 400 degrees for 15 minutes and turn it down to 325 for about another hour and a half. I'm Alan Turner and this is the eye-of-round. Thank you.


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