How to cook eye of round roast to tender perfection in a slow cooker or a Dutch oven. Plus – how to prepare a delicious gravy with the pot liquids. Show
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Recipe Card or About This Eye of Round Roast RecipeBeef eye of round can be outstanding when prepared correctly and one of the surest ways to achieve tender meat is to cook it low and slow with moist heat. To that end, pot roasting (braising it) in a slow cooker or a Dutch oven is an excellent choice. In this recipe we demonstrate the method using a slow cooker (crockpot), but if you would rather employ a large Dutch oven (oval shaped works perfectly) the process if almost identical. We give you complete instructions in the recipe card at the end of this post. What is Beef Eye of Round?The eye of round is an oblong shaped muscle nestled in the lower part of the bottom round primal cut of beef. It is seamed from the outside round and trimmed before sold as a roast or thin steaks. Is It a Good Cut of Beef?Overall, eye of round is very lean with a particularly tough texture due to the lack of fat marbling. Consequently it is often sold blade tenderized, especially if precut into steaks. At the same time this cut is notably flavorful and can be prepared in a number of different ways that address and accentuate its unique characteristics. Best Ways to Cook Eye of Round
IngredientsEye of round roast. You need an average sized cut weighing about 3 to 4 lbs (the whole muscle can reach 8 lbs). Spice rub. To flavor the outside of the beef roast. You can use your favorite or the suggested one in the recipe card. Onion, garlic, olive oil, tomato paste, brown sugar and thyme. To create an aromatic and balanced base for the beef roast. You can add one or two bay leaves too. Flavorful liquid. A combination of beef broth or stock and dark beer or beef stock and red wine/cooking wine like Marsala deepens the flavors of the braising liquid. We love to use dunkel lager in this recipe with its hints of chocolate and dominant dark sweetness. A dash or two of worcestershire sauce won’t hurt either. Vegetables. While you can absolutely slow cook this beef cut without any vegetables adding a few chunky carrots, celery, onions, potatoes or even mushrooms is both traditional and easy. TIP: Beer styles that will add the best kind of richness to this roast will be malt forward, with toasty notes and minimally hopped. Look for porterales, dark German lagers, chocolate stouts. How to Cook Eye of Round Roast with VegetablesAs with many beef recipes the workflow for this roast is very straightforward, with two distinct stages. The prep time is minimal. Create flavors. To do this you will sear the well-seasoned eye of round on all sides, over medium-high heat. Browning it makes a big difference (see below). Next you will prepare the braising liquid, as per the steps illustrated above and pour it into the slow cooker or a Dutch oven. Braise.You will place the browned eye of round amidst the braising juices, surround it with vegetables (if using) and cook it in the crock pot or oven, low and slow, until it is fork tender. Do You Have to Brown a Beef Roast Before Cooking It in a Slow Cooker?It is much better if you do. The high heat sear creates an array of flavors via the Maillard reaction. As part of this reaction proteins and sugars on the surface combine to form new aromatic compounds which contribute to an even better tasting beef roast. TIP: Browning works best when the beef is at room temperature and its surface is dry. How Long Does it Take to Cook Eye of Round in the Slow Cooker?Depending on the size of your roast and model of crock pot, on low it will take up to 8 hours to achieve tender meat. On high cook the eye of round for about 5 hours. The best way to know if you need to cook it a little bit longer is to simply check for tenderness with a fork. How to Make Roast Beef Gravy with the Braising LiquidA gravy both moistens and flavors the finished, tender pot roast. You can make it by essentially thickening the juices from the braise. Step-by-step.To make roast beef gravy start by melting butter over medium heat and whisking an equal amount of flour into it. Gradually add the pot roast juices as you whisk to prevent any lumps from forming. Once you reach the desired consistency – taste and season as needed, then simply transfer it to a serving dish. Serve Roast Beef and GravyWhen braised eye of round is so tender that it is best presented broken up into chunks and generously drenched with gravy, as shown below. For a more appealing presentation we like to add fresh herbs to the serving platter. Besides the vegetables that you cooked as part of the dish consider these pot roast sides: Pan Seared Asparagus Leftovers, when reheated in a pan with liquids from the braise are great for sandwiches, you may season with a bit of salt and pepper and add just a tiny bit of mayo. You Might LikePorter Pot Roast IngredientsEYE OF ROUND ROAST
VEGETABLES**
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InstructionsBEEF EYE OF ROUND ROAST SLOW COOKER
BEEF EYE OF ROUND ROAST DUTCH OVEN
GRAVY
Notes*Look for malt forward styles with pleasant toast, coffee or dark fruit notes - porter ale, dunkel lager, doppelbock, chocolate stouts or stouts brewed without too much roasted barley. **Also consider celery, parsnips or mushrooms. Nutrition Information: Yield: 8 Serving Size: 1 Can an eye of round roast be shredded?Top round roast is most commonly used for deli roast beef, but it's also good for shredding. This cut shreds a bit smaller and finer than the chuck roast — and admittedly seems a touch drier because it's so lean — but once it's mixed back into the cooking juices the difference is unnoticeable to most.
Can you slow cook a beef eye round roast?Eye of Round Roast – has very little fat but is great for slow cooking, braising, slow-roasting and pressure-cooking. It is a less expensive cut of meat that becomes very tender when cooked and slices easily. It is my favorite cut to use and it was my mother's as well.
What kind of beef roast is best for shredding?The Best cuts for Shredded Beef. Chuck roast.. Rump roast.. Brisket.. Flank.. Skirt.. What is the best cut of beef for pulled beef?Chuck roast is arguably the best cut to use for pulled beef. Similar to the front shoulder of pork (or the pork “butt”) chuck roasts, being from the front shoulder of the steer, are chock full of fat, collagen, and marbling. This is the stuff we need to make delicious juicy pulled beef.
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