Oven Roasted Eye Round Roast
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- čas přidán 8. 01. 2023
- Roast beef can be made from various cuts of beef, and that’s a good thing because you have options. Even better is when those options go on sale at your favorite market. If you ever notice eye round roast on sale, pick it up and try out this recipe. This is super easy to make but it really does help if you have some kind of wired or wireless digital thermometer. You want to avoid opening the oven door as much as possible so checking temperatures with a handheld thermometer is not recommended. It’s also best if you have a cast iron skillet to brown the beef in prior to roasting. So once you gear up with this small equipment investment, you are ready to enjoy some home made roast beef.
Ingredients
3.5 - 4.5 lb eye round roast
3 tsp kosher salt
2 tsp black pepper
2 tbsp olive oil
Directions
Salt all sides of the roast then wrap it in plastic wrap and refrigerate overnight.
Set the rack in the oven to the medium position. Preheat the oven to 225 F.
Dry the roast with paper towels, then rub it down with olive oil. Apply black pepper to all sides of the roast.
Heat a 10 or 12 inch cast iron skillet on medium high heat with a tablespoon of oil. When the oil starts smoking, sear the roast on each side for 3 minutes per side.
Transfer the roast to the rack in a roasting pan and roast in the oven for about 1.5 hours until the center reaches 115F. This recipe is a cook by temp, not a cook by time so for time estimates it will be just that, a rough estimate. Assuming a 4 pound roast takes roughly 1 1/2 hours at 225F to reach 115 F you are looking at 1 1/2 hours = 90 minutes / 4 pounds = 22 minutes per pound.
Turn the oven off, do not open the door and allow the roast to cook about 30 more minutes until the center is 130F. Remove the roast from the oven and allow it to rest for 15 minutes. Slice thinly and enjoy with a horseradish sauce. - Jak na to + styl
I made my first ever round eye roast following this video exactly. Except I forgot the olive oil so browned it in butter. It was perfection!! Making another tonight. Thank you!
You have to use clarified butter with a high smoke point. See Chef Jean Pierre here. Otherwise this recipe is grand. Do put in fridge 24 houea. Draws the blood to the center. Uncovered will be fine. Let it rest a bit.
Follow chef Man's instructions. Take it out at 125 in my view- more rare. Let it rest at least 10 minutes Do your mison plas in in advance.
@@stephengoldberg334 I made Chef Pierre's oven ribs the other day and they were sooo good!
This was awesome!!! Perfectly cooked! Ty
Can't wait to try this!
It’s amazing I made it we love it thank you
What a coincidence. I made an eye round roast beef last Sunday and I'm still eating off it. Eye round is my favorite cut for roast beef. So flavorful.
This sear to 115 to oven off 130 method was amazing. Next time, I'd go only 125, but still, excellent results.
Damn this looks awesome. Makes me want to go get one now. Thank you so much
Beautiful!
Best recipe ever!!! 😋
Interesting recipe. No need to dry brine overnight. Just an hour or so is good enough. I use a wire temp gauge as well. I slow cook at 350 until I reach 135. Medium rare. Cheers!
Looks really good. Thanks for the video.
Thanks for watching!
Looks good
6:42 🤣🤣🤣 I finally got one! Game changer!
I just made this following these directions. Yummy and tender! Thank you.
I've never tried and tested this out but I think the pot roast you made in this video looks delicious from my point of view however you didn't add any herbs like rosemary or thyme very useful to everyone thanks.
Looks good. I like to brown outside on patio with a single induction hot plate and cast iron sklillet. It keeps down the smoke and grease build up in the house. Induction is great.
Can confirm. These single burner induction devices are great for the patio and go on sale on the 'Prime Day' events.
You might want to let this thing rest for 30 mins before you slice - need to let the juices settle. I didn't hear any rest time in here, but that happened to me a bunch before I tinkered with rest times. 30-40 mins rest works well for me. I have 3 in the oven now that I cut up and freeze for lunches. I take mine out at 125 as I like it a little more rare.
Yes it does need to rest before slicing at least 15 minutes or more. The directions in the video description go over these steps in more detail than the voice over commentary in the video.
What if I have a massive 3.5 kg roast that's 3 times the size of this one? Do I turn the oven hotter? About to make it following all these instructions. Looks great!
Keep the oven temp the same but you may want to let the roast reach 120 - 122 F instead of 115 F then turn off the oven. We have another video with a roughly 3.5 kg roast cooked a different way that you may also want to look into czcams.com/video/Kc79hSJ7xCM/video.html Oven Roasted Boneless Rib Roast
@manthatscooking Thanks so much for the quick reply! :) Decided to just cut this thing in half lol
Delicious meat.
How long it took since you turned off the oven until the beef reached the 130 degrees?
Around 30 minutes. The description for this video has the full details of the recipe and steps.
@@manthatscooking Thank you for your prompt reply.
What oven temp did you use?
225 F
Can you do this on a gas oven
For sure. Gas ovens heat faster and temperature remains constant. Electric ovens don't heat consistently due to mains brown-outs.
How many minutes per lb. At 225?
This recipe is a cook by temp, not a cook by time so for time estimates it will be just that, a rough estimate. Assuming a 4 pound roast takes roughly 1 1/2 hours at 225F to reach 115 F you are looking at 1 1/2 hours = 90 minutes / 4 pounds = 22 minutes per pound.
My smoke detectors were kicked off and the FBI showed up. Thanks Obama!! 😜
Anyways, I just popped my roast into the over following your instructions. Can't wait to see how it turns out!
I just don't have time to sit overnight with seasonings .
Why olive oil? Cattle don’t eat grain but grass.
I would recommend South Chicago Packing wagyu beef tallow but most people don't have that but they likely have olive oil.
I grew up as a Gentile in a Jewish suburb. The idea of Kosher salt is downright hilarious. It may be salt for kashering, but no salt is Kosher. Ask any true Jew. 😂😂
$7/lb is a crazy price
I just bought one at Costco and it was $ 6.49 lb
@@dfabove9108 by crazy i mean expensive, they used to be $3
My Costco has it got $4.99 per pound!!!
😣 *promo sm*
Why in the world do you need to cut that off. Over kill
Roast has been in the oven after shutting it off at 115. It's been an hour and it won't go past 124
Turn the oven back on and crank it up to 400F then keep an eye on the roast temperature. Should take 5 - 10 minutes.
Thanks I ended up turning it back on at 325 and I let the roast reach 125, then left it in there with the oven off till 130. Took about 20 minutes but came back out very nicely
That’s alot of blood
Its a thick roast, salt and pepper will never penetrate it
But it will make the “juice” very flavorful!
Finally tried this ... twice. DOES NOT WORK. Center comes out undone.
Wasted my time by not telling me I needed a wired thermometer at the beginning. TIME dude. We need cooking TIME.
Thanks for the feedback Rick. In future videos we will go over the equipment required and method (cook by time vs cook by temp) in the first minute of the video so that everyone's TIME is better preserved and not wasted away. Sorry for your loss. Thoughts and prayers dude.
You don’t cook by time, you cook by temperature
Who the hell cools off time? Lmao 🤦♂️
Time is a very inaccurate method for doneness. Temperature is the best way.
U really don't need it if u have a good idea of cooking. Just letting u know is not a most.
that’s way overcooked
130F is way overcooked? 😂
Bro wtf? How is that overcooked
No it's not. 130 is perfect
1. You actually believe in global warming.
2. You think a low voltage electric knife is somehow contributing to make-believe global warming.
Can you say BETA?!?
1. No 2. No. It’s a joke, not serious aka satire or sarcasm.
Looks good