I've cooked in the crockpot with spices & wine and it has been good. I've used this recipe in the oven and we enjoyed. Do not overcook ( medium rare preferred) & slice thin against the grain (IMO) or it will be tough meat.

Beef Eye Round au Jus (Good Housekeeping)

1 beef eye round roast (4 1/2 pounds), trimmed
1 1/2 tsps. salt
1/2 tsp. dried thyme
1/4 tsp,. ground black pepper
2 TBS. olive oil
16 ounces of carrots, peeled and cut into 2" matchstick strips
1 pounds leeks (3 medium) white and green parts, cut in 2" matchstick strips
4 garlic cloves, thinly sliced
1 1/4 cups dry red wine
1/2 cup water
1 bay leaf

Preheat oven to 450. In small bowl, combine salt, thyme, and pepper. Use to rub on roast. In 10-inch skillet, heat oil over medium-high heat until very hot. Add beef and cook until browned, about 10 mins. Transfer beef to non-reactive medium roasting pan.

Add carrots, leeks and garlic to skillet and cook stirring occasionally, until carrots are tender about 7 minutes. Arrange vegetable mixture around beef.

Roast beef 25 minutes. Add wine, water and bay leaf to roasting pan. Turn oven control to 325 and roast until meat therm. inserted in center of roast reaches 140, about 45 mintues longer. Internal temp. of meat will rise to 145 (medium) upon standing. Or roast until desired doneness. Remove and discard bay leaf.

When roast is done, transfer to warm large platter and let stand 15 mins. to set juices for easier slicing. To serve, cut roast into thin slices and serve with vegetables. Makes 12 main-dish servings.

I pot roast it...but again don't over cook of it becomes dry and stringy.
It's a very dense piece of meat, very lean and when roasted or potroasted medium rare, and cooled, it will be able to be sliced very very thin and makes a wonderful sandwich!
Linda C

I marinate it 24 to 48 hours in soy and lemon -- maybe throw in a few slices of fresh ginger root -- then roast it very much as dixie dog sez. Start hot, reduce temp. Medium is okay, medium rare is better. Thin slice.

I say in a Crockpot David. Diana55

i agree with Sol's method, that cut is best done rare, in my opinion, then sliced thinly.

It can be tough and dry if overcooked, but I've successfully made chop suey in the pressure cooker and made it pretty tender. I don't think it's the best use for it though, LOL.

Annie

Hey Swappie!
Funny you should ask this - I just came across a thread on E-Gullet today on this very cut. The method was from CI, and it is really unique, in that you cut the roast length wise, then salt it and leave it overnight, sear it (some use the grill) then a quick cook in a slow oven and a long resting period. Seemed to be a very popular way of doing it and it's now on my to try list, will probably make it next weekend.
Jane

Here is a link that might be useful: Egullet

I marinate in a BBQ type sauce and then cook to medium rare on the grill. Let rest and slice thin for beef on a bun! YUM!

Jane,
That Egullet link is great.
I suggest scrolling down to post #15, the poster, Chef Crash, did a roasting test of two eye rounds. The first unfrozen the second was frozen. Great photos included.

I don't remember when I last made an eye round. I used to love left over slices warmed in a pan with baked beans. I do agree it has to be roasted on the rare side. I have made a classic beef bourgogne as well, a la Julia

Here is a link that might be useful: Chef Crash test

I have used Sol's recipe a few times and not been disappointed. It comes out rare and juicy. Sliced thinly, it is delicious. If you pot roast or crockpot it, chances are, it will be overcooked and tough.

Marigene, I agree. I just don't get how crock potting that cut of meat works. I'd never even considered buying it till one day it was on such a good price that I picked it up..then came here for help..Hands down the recipe talked about was Sol's.
I think next time I'm at the store, I'll look for some, and hopefully it will be less than 4.99lb. LOL

Sol's method works for me! I grew up having an eye round roast every other Sunday when we visited my aunt and it was seasoned with garlic salt and roasted with onions to make good gravy and (since you asked for a dinner plan) she made gravy, mashed potatoes, a can of peas was always the veggie and then some iceberg lettuce with chopped onion and oil and vinegar, salt and pepper :) Homemade chocolate ice cream was dessert, or watermelon in season. That's a real retro meal in my memory bank.

My cousins still cook an eye round roast that same way and slice it on the electric meat slicer (given to each of us as newlyweds by my aunt LOL) for every family party and people just stand there with rolls in hand, waiting for that nice warm, juicy sandwich!

Thanks for the memories.

Bubbe, thanks for posting that link. It was entertaining as well as informative. That man is one dedicated cook! I will eye round a try. I think I tried it once years ago and it was horrible and tough. I'm sure I did everything wrong.

I made an eye of round roast last week, pic is on the WFD thread.

Didn't use a recipe. I cut slits into the roast and inserted garlic cloves (about 12) then I rubbed it with olive oil and used about 2 tbsp of kosher salt and some fresh cracked pepper. Put in the oven @ 475 for about 15 min then reduced the heat to 325F for about 45 min. I checked it with an instant read, it was at 120F, so I gave it about another 10 min....it was just a little too long, I would have liked it a little less cooked, very good though. You have to slice it very thin.

I have braised this cut and cooked it slow and long and it will finally get tender, but always seems on the dry side when done that way.

I read the egullet link and will try cooking from frozen, just to see, should be fine. The concerns about bacteria growth are not a concern for me, the time that the meat on the inside that would be in the danger time is too short to worry.

Nancy

Thanks for all the help everyone!

I guess I'll try Sol's recipe first, thanks for posting Terri. It's going to be in the 90's this week so I may do it on the grill like Sharon mentioned cooking it. I'll do the BBQ marinate next time. That or crank up the ac, haven't turned it on yet this year.

Hi Jane, thanks for the link....you too Bubbe. Chef Crash was a interesting read and I'll try the CI recipe too.

Woodie, glad to know this brought back some good memories and thanks for the dinner ideas.

Nancy, I saw you dinner last week and that's why I posted.

Rare is not a problem for me and that's the way I'll cook it . Sounds like it will make some great sandwiches for lunch.

I'll be sure and report back with my results. I bought two and cut them in half so I've got four to play around with.

David

Boil it in tomato juice! Sorry about the huge pictures but I've not put photo editing software on my new computer yet. Here is a bottom round I boiled in March. Same cut just a big gob of fat on the bottom that I pick off after it has cooked. I've done this several times with the eye cut and it turns out the same.

yup... raw in the pot. Home grown tomatoes in the pot so that is 100% tomato juice the meat is cooking in.
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A couple hours later the cover comes off and it is done! Tell everyone you slaved and sweated to cook it just right.
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Rather then tough the tomato juice makes it fall apart tender. Work it over with a wooden spoon or a big fork for a couple minutes and the whole thing shreds.
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About 1/2 the roast was removed and frozen in ziplock baggies for later days. Makes great chili, bbq, or taco meat! Here some cabbage and kidney beans were added to make the remainder into a pot of chili. Because this was a bottom round the little gobs you see on the plate is what is left of the fat layer.
{{gwi:1522971}}

Cheaper then hamburger with less fat.

: )
lyra

Thanks Lyra! The pics were fine here on my computer. Sure hope you are feeling better and the work BS is turning around too!

David

Reporting back very late here!

So, my eye of rounds had worked their way to the bottom of the freezer. I found one yesterday and this was going to be dinner. I messed it up some. Like Sol, I rub with olive oil, lots of pepper and some salt. I had just taken bread out of the oven at 450 so I put it in like Nancy mentioned and reduced the temp to 325 after 10 minutes or so. Guessing, 45 minutes later it wasn't even up to 110 yet so I thought I had plenty of time to go move the hoses around that were water my newly planted trees. Wrong! Came back in and it was up to 125-130 in less than five maybe 10 minutes. Took it out didn't cover hoping it would cool off and still be on the rare side. Not a total loss but more done than what I like. Not bad would have been much better if I would have kept a closer eye on it and taken it out earlier. Not too tough but way from tender. Oh well, live and learn.

I have three half roast left and will try a couple of the other recipes soon. It really didn't give much juice/fat to work with for gravy, I know it's a lean cut, I mananged to make some anyway. Any tips on that. I just added some butter a touch of broth to the pan and moved forward with makeing gravy.

Think I'll try Sharon's method next for beef on a bun. I gerneral use rump roast cooked low and slow for this and then shread it. I'll try it with this cut. Are y'all cutting this by hand or using a meat slicer when you say "cut very thin"?

A very late thanks for the recipes and tips!

David

I remember watching an Alton Brown on cube steak - I think he said it came from somewhere on the round? He cut his own steaks, used a tendorizer thing that basically cuts through the meat and then braised in the oven in broth. The braising really tendorizes and add a lot of flavor.

David, next time potroast it.
Brown all over in a bit of oil....all sides need to be very brown. When the browning is almost done, add a small onion chopped...a couple of Tablespoons full....and a clove or 2 of crushed garlic and when the onions and garlic have browned, add liquid to come up about 1/3 of the way on the meat....that is 1/3 of the meat will be submerged. That liquid should be some beef broth and I use the rest red wine. I usually use an inexpensive Australian merlot or Shiraz.
Then I start addind....making the flavors more complex...bay leaf a bit of oregano, a generous pinch of dried summer savory if you have some, a small pinch of curry, a generous dash of worchestershire (Lea and Perrins). and keep at a very VERY low simmer...just so an occasional bubble breaks the surface, for about 30 minutes a pound....or until the fork pierces easily...no more or it will tighten up and get tough.
Turn every 20 to 30 minutes. cool in the juice for 20 minutes or so, then slice very thin across the grain and thicken the gravy with a slurry of flour and a bit more beef broth...or even a little dark beer.
Serve with mashed potatoes and a simple veggie fo your choice.
Linda C

I posted the one above but a few weeks ago our store had eyes on sale and I bought a couple. I did the High Roast method with this one and it came out wonderful.

I heated the oven to 500 and then put the roast in and turned down to 475 and cooked for 7-10 mins. per pound. Then turned the oven off and let sit in there for 2 hours without opening the door. I seasoned with salt, pepper and garlic and that was it. Cooked to perfection. I sliced thin against the grain and had with potatoes, etc. The next night I sliced into thin strips and made beef fajitas and they were the best fajitas we had had in a long time.

Oops, I just went back and looked. I let the roast sit in the oven for 2 1/2 hours without opening the door.

Mary's I'll try and find and check out Alton's method on the TFN site.

Linda, I'll be sure and try the pot roast method too. I generally use chuck for that but something new is always good.

Dixie, thanks for your input too. I've used Ann's high heat tips in the past. Leaving it in the oven sounds interesting to me...I've heard/read doing the same with prime rib.

We made sandwiches out of the leftovers for lunch at the office... a little chewey but better than fast food... unless we get a craving for a Whopper or Taco Bueno. LOL!!

THanks again one and all!

David

Surprised that no one mentioned larding.

I've tried a method detailed in a Cooks Illustrated issue.
I forget the specifics, but the method primarily involved roasting for a long time at a relatively low temperature to prevent the meat from getting tough. From what I recall the recipe called for: sprinkle with salt, wrap in plastic wrap, refrigerate overnight. Brown outside of roast in pan on cooktop. Then cook it at a very low temperature (225 - as low as most ovens get) until the temperature reaches 115 degrees. Then turn the oven off, but let the meat stay in the oven until it reaches 130. Or thereabouts.

I've tried this twice and the meat was amazingly tender, even for sandwiches the next day.

David, Chuck is better for that potroast than eye of the round...but if eye of the round is what you've got....well ya gotta do somethign with it!

There are too many ways to make it on here so I'm going to make my own recipe, Got it? Good! All of you need to go to a cooking school. Si?