Eye of round roast beef - best timings/temp?

anemoneprose
anemoneprose Posts: 1,805 Member
in Recipes
I don't usually get this cut, not sure how to get it tender. 425 F for first 30 mins, then 14 mins / lb @ 375, does that sound right?

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trying 475 F for 10 mins, and 160 F thereafter (2 hrs 15 for my 1 kg roast. will update.

Replies

  • neanderthin
    neanderthin Posts: 10,250 Member
    Better to brown the round on all sides on the stove top then put in the oven, and 375 will work, but the lower temps generally mean less shrinkage.....try 325 to 350. Anyway eye of the round is one of the tougher cuts. I generally use that cut for roast beef sandwiches and also usually cook it barely med, more med rare and then slice thin. It also makes a decent shepherds pie with the left over cooked round.
  • anemoneprose
    anemoneprose Posts: 1,805 Member
    I am *so* bookmarking/printing your response - thank you!!

    It turned out not too bad with 160 (but yes, not crisped/sealed enough)- saw your reply a bit late for that particular roast, but future ones will be much better treated :)
  • NaurielR
    NaurielR Posts: 426 Member
    I just made stirfry with eye of round! It was delicious :)

    As for your question, I would recommend buying a thermometer. I use one, and it helps me sooo much. I would severely overcook meat without it.

    I agree with Neanderthin. Its best to sear the outsides to get a nice flavorful crust, and then finish it at a lower temperature so it can cook though. Using a thermometer, place the tip into the middle of the roast, right in the thickest portion. If you take the roast out when its 125 degrees Fahrenheit, it will be medium rare. 130 is medium. Be sure to let it rest for about ten minutes so that it will retain its juices and finish cooking through.

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