I was never a big fan of Eye of Round. But I will occasionally cook one as a "pot roast". Slow roasted until it is fall apart tender. I think it is one of those cuts that it either has to be cooked rare/medium rare and sliced thin or cooked until it is fall apart tender. Cooked anywhere in between the meat is tough.

~Ann

Whether you are starting with high heat then "low & Slow" or "Low & Slow" first then high heat, it is about the same end results.

The purpose of the high heat is just to give the meat a good crust. For Eye of round roast, it is important to cook it at very low temperature for a long long time to tenderize the meat.

I use my sous vide cooker to cook at 130F for 36 hours.

dcarch

It's very lean, and thus easy to dry out when cooking. I like to use it for making jerky.

If you’re trying to go low-carb, you need some snacks that are low-carb, tasty and satisfying. Beef jerky meets those criteria, but buying $4 bags of jerky will bankrupt you. If you have a dehydrator, you can make large quantities of jerky far more economically than buying it. If you don’t have a dehydrator, you can get cooling racks that fit a half-sheet pan, or vertical racks on which you hang the seasoned raw beef strips, which you then place in the oven at its lowest setting for several hours. (You’re drying this, not cooking it.) --Here's a basic recipe for beef jerky that I worked up and find to be quite tasty:

Guinness Beef Jerky Marinade
(This amount of marinade is sufficient for about 5 to 6 pounds of beef, which I find fill my Nesco dehydrator's eight trays fairly full)
5 to 6 lbs lean beef, sliced thinly--see Note 1
2 bottles (12-14 oz each) Guinness Stout
2 tablespoons kosher salt OR 3 to 4 tablespoons soy sauce--"see Note 2
2 tablespoons garlic powder
2-4 tablespoons hot stuff --see Note 3
optional: liquid smoke, 1 to 2 tbsp

In a large bowl pour stout and add salt, whisking to dissolve salt and decarbonate the stout. Add the garlic powder and hot stuff and mix well. Put the beef strips in the marinade by handfuls, swirling around to make sure all surfaces have come in contact with the marinade. Place the beef in a nonreactive container (a stainless stockpot works fine), pour the remaining marinade over the beef, mix well and refrigerate for at least an hour (more is better--overnight is fine). If you have time, mix up the beef strips every so often in the marinade.
Place the strips flat on the trays and dry to your desired amount of dryness. I prefer crisp to leathery, but do it however you want.

Note 1: Before slicing the beef, trim all extra fat off the surface of the meat. I like to use round roast because it's very lean; whenever possible, slice the strips across the grain. Slicing it with the grain results in a stringy final product. Eye of round costs a little more, but is very lean and also is very easy to slice across the grain, and that yields a less stringy product. Don't use a fatty cut of meat because it won't dry as thoroughly and won't have the storage properties of a leaner cut. (The fat can turn rancid.)

Note 2: I have found mushroom flavored soy sauce at an Asian market. It works great in this recipe.

Note 3: For the hot stuff, cayenne works well; you have to judge for yourself how hot your particular cayenne pepper is. (Mass market cayenne from brands like McCormick is relatively mild; powdered chili peppers from a Mexican or Indian market will be much hotter.) If you’re unsure, go easy with the hot stuff. You can always sprinkle a little more hot stuff on the finished product if you wish. I have used chipotle powder with good results; 4 tablespoons in this recipe makes a quite hot product, and 2 tbsp makes a pleasantly zingy one. If you want something quite mild, use sweet Hungarian paprika which would make a product not at all hot but would still have a very good flavor. You can also use smoked Spanish paprika (‘pimenton’) which comes in three degrees of hotness (sweet, bittersweet & hot). If you use that, though, or chipotle powder, don’t use any additional smoke flavor. --Don't use a hot sauce that's vinegar based (like Tabasco or Sriracha)--the vinegar taste will be concentrated in the finished product.
The finished product can be stored in plastic ziplock bags in the freezer, and can be moved to the fridge when you open one. I find that a quart ziplock bag holds one Nesco tray's worth of dried jerky. Note that this recipe does not contain any curing agents like nitrates or nitrites, so I can't vouch for what would happen if you left this jerky at room temperature for several days. Storing it this way, though, I've never had any of it go bad. That's partly because it tastes so good, a bag never lasts that long once I open one.

Eye of round is often on sale for $1.97/lb and we buy it to cook as a well-done roast, with carrots and onions around it. Served with mashed potatoes and nice brown gravy.

This post was edited by jasdip on Mon, Oct 14, 13 at 19:32

I've cooked it in the slow cooker until it falls apart, but it still tends to be a bit dry and stringy.

I like it high heat roasted very rare (with no low and slow to follow) and then sliced very thinly (I use a meat slicer). Leftovers make great sandwiches.

Annie

I cook eye of round in the oven on 325 till it is medium pink. The only thing in the roasting pan is the beef and an onion. Then we slice it thin and serve with mashed potatoes and gravy and a veggie. We love a good eye roast!
Joann

I, too, do a braise in the oven. I have made it as a poor mans brisket, lean, around the holidays-just for our little family. I guess I am the only taker,

Thanks for all the suggestions. I ended up cooking it in the slow cooker with broth, potatoes, a little onion and seasoning because it was a very busy day for me. Last night I made a wonderful soup with the leftovers adding tomatoes and veggies. I enjoyed the soup the best. Thanks!!!

I use Sol's method and it's always prefect. Particularly good for Beef Dip and roast beef sandwiches

Eye Of The Round ( Sol )

Servings

3 Lb eye of round roast
2 -3 Tb. olive oil
3 Tb. coarsely cracked pepper

Preheat oven to 325F. Coat the roast with the olive oil, and roll in the cracked pepper. Roast for about 60 minutes for rare. Transfer to a serving platter, allowing it to rest for at least 30 minutes before slicing.

Sol