How To Cook Eye Of Round Roast
Remove from the oven cover with aluminum foil and let stand for 15 to 20 minutes.
How to cook eye of round roast. Place the beef butter side down on top of the vegetables. 40 minutes into the hour pre-heat the oven to 500 degrees F. Lower the temperature to 300F and cook.
Spread more butter evenly on top of the beef. Cooked right the eye of round can go from tough to tender. Remove the seared roast from the cast iron and add the diced onions to the pan.
Set aside at room temperature for a time of 1 hour. Remove roast from marinade and pat dry. Place the beef into a greased roasting pan or Dutch oven and roast the eye of round uncovered on the center oven rack for 20-25 minutes or until nicely browned all over the top and bottom.
Then turn off the oven and let the meat sit for 2 ½ hours. Preheat oven to 450F. Due to the location of the eye of round on the rear leg of the cow its a super lean cut of meat lacking in much fat.
Put the roast in the oven for 30 to 45 minutes. Test the eye of round roast for doneness with a meat thermometer and remove when the internal temperature reaches 130F to 135F. Add the onions carrots and garlic to the bottom of a roasting pan to create a bed.
Add the sliced meat back to the slow cooker before heating for 1 more hour and serving. Why is my eye round roast tough. Reduce the temperature to 475 degrees F 245 degrees C.