Roast Eye of Round

Preface

This recipe was an experiment, adapted from Cooks Illustrated 20th Anniversary Edition.  The objective was to create a tasty roast from a cheap cut of meat.  The result was successful, but I think it can be improved.

Theory

Cuts of meat such as eye or round or chuck contain a lot of connective tissue.  Enzymes break down this tissue as temperature increases, but stop working after temperature reaches 122 degrees F.  Therefore, slow cooking at low temperatures creates a tender roast. Most ovens do not have settings below 200 degrees; however, because my toaster oven can cook at 150 degrees, it can be used to slow cook this roast.

Ingredients
  • 3 1/2 lb eye of round roast
  • 2 Tbs kosher salt
  • 5 tsp vegetable oil
  • 2 tsp pepper
Directions
  • Season all sides of meat with salt.  Wrap in plastic and refrigerate for 18 to 24 hours.
  • Remove meat from refrigerator 1 hour before cooking.  Pat dry, rub with 2 tsp oil on all sides,  season with pepper.
  • Heat 3 tsp oil in iron skillet or dutch oven to smoke point.  Open window, turn on exhaust fan, or disable smoke alarms.
  • Sear meat on all sides, about 12 minutes.
  • Place meat on rack over drip pan in toaster oven.  Bake at 225 degrees F until internal temp of meat reaches 115 deg. F (for medium rare roast.) Re-enable smoke alarms.
  • Reduce heat to 150 deg F, continue baking until internal temp reaches 130 deg F.
  • Place on carving board, tent and rest for 15 minutes before serving.
Result

Roast was very flavorful, but not as tender as I wanted.  I found the internal temp rose above 122 degrees sooner than expected. Next time, I will try roasting in oven at much lower temperature – perhaps 170 degrees F for a longer time. Subscribe to this blog to receive updates…

Roast Eye of Round with green bean casserole and whole wheat bread
Roast Eye of Round with green bean casserole and whole wheat bread

 

Published by

Karl

Born in Harrisburg, PA. Undergrad at Drexel University. Learned to ride a bike when six years old, riding ever since. Started cooking when I was in college, stopped when I got married, started again in 2006 when my wife was out of town for a few months. Jobs: worked at post office while in college to earn money to buy a stereo. After grad school, worked at a small software company in Redmond, WA for twelve years. Afterwards, went back to school to get a certificate, then started teaching high school. Still doing that off and on, part time as the need arises.

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