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Beef Eye of RoundTo learn more about the Eye of Round and other cuts of Beef, Visit our Beef Charts Page And Notebook Size Meat Charts Page. We Only Sell Products That We Use - So YOU Only Buy The BEST Products!Are you tired of the hassle other websites put you through just to place your order? You know.........filling out registration forms before ordering .........entering in passwords and user names..............and going through 6 pages of ordering forms and filling in more information BEFORE............you even find out out your shipping cost and total price!
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The eye of round is a cut from the beef round primal of a beef hind quarter. A round steak actually has 3 different "cuts" in it that you can buy at the grocery store. The bottom round , the top round (usually a steak, but which can be labeled a London Broil roast ), and the eye of round (sold either as a roast or a steak). Of the 3 parts of a round steak, the eye of round is the most tender.
Recipes for Eye of Round Roast | |
3 to 5 lb. eye of round roast
Place roast in 9 X 13 inch baking dish, pour marinade aver roast and refrigerate for 1 to 2 hours
Preheat oven to 350°
Heat 2 tbsp of vegetable oil in large skillet over medium high heat. Place roast in skillet and sear meat, browning well on all sides
Place eye of round roast back into baking dish and bake at 350° for 1½ hours
Remove from oven and let rest 5 minutes before slicing
3 to 5 lb. eye of round roast Preheat oven to 375°.
Place roast in oven, uncovered. Roast 1 hour, shut oven off and let it set for 2½ to 3 hours.
½ eye roast - Roast ¾ hour and let it set for same amount of time.
If you have one of those rotisserie ovens place in the rack or on the skewer and follow above directions. Comes out medium. Eye of Round Roast Also Makes EXCELLENT Stir-Fry!
Ask your Meat Cutter to slice your Eye of Round Roast for Stir-Fry
[He might charge a small charge for this - but it is worth it!] 3 Easy Steps to Stir-Frying Step 1:
Partially freeze beef for easier slicing. Cut into thin, uniform beef strips or pieces. Marinate to add flavor or tenderize, if desired, while preparing other ingredients.
Step 2:
Heat small amount of oil in wok or large heavy nonstick skillet over medium-high heat until hot.
Step 3:
Stir-fry beef in half-pound batches (do not overcrowd), continuously turning with a scooping motion, until outside surface of beef is no longer pink. Add additional oil for each batch, if necessary.
Cook beef and vegetables separately, then combine and heat through. The cooking liquid may be thickened with cornstarch dissolved in water, if desired.
We have more information and eye of round recipes on our FAQ Answer Page. To learn more about beef, visit our Beef Page and Beef Processing Page! | Beef Roasting Time Table | | Beef Cut | Weight | Oven Temp. | Approx. Cooking Time | Standing Rib Roast
(Prime Rib) | 4 to 6 lbs. | 325º F | 26 to 30 minutes/lb. | | 6 to 8 lbs. | 325º F | 23 to 25 minutes/lb. | | 8 to 10 lbs. | 325º F | 19 to 21 minutes/lb. | Ribeye Roast, boneless
(Prime Rib) | 3 to 4 lbs. | 350º F | 23 to 30 minutes/lb. | | 4 to 6 lbs. | 350º F | 18 to 20 minutes/lb. | | 8 to 10 lbs. | 350º F | 13 to 15 minutes/lb. | Round Tip Roast | 2 1/2 to 4 lbs. | 325º F | 30 to 35 minutes/lb. | | 4 to 6 lbs. | 325º F | 25 to 30 minutes/lb. | | 8 to 10 lbs. | 325º F | 18 to 22 minutes/lb. | Tenderloin Roast
(Chateaubriand) | 2 to 3 lbs. | 425º F | 35 to 40 minutes total time | | 4 to 6 lbs. | 425º F | 45 to 60 minutes total time | Top Loin | 4 to 6 lbs. | 325º F | 17 to 21 minutes/lb. | Strip Loin Roast | 6 to 8 lbs. | 325º F | 14 to 17 minutes/lb. | Top Sirloin Roast | 2 to 4 lbs. | 350º F | 16 to 20 minutes/lb. | Top Round Roast
(London Broil) | 2 1/2 to 4 lbs. | 325º F | 25 to 30 minutes/lb. | | 4 to 6 lbs. | 325º F | 20 to 25 minutes/lb. | | 6 to 10 lbs. | 325º F | 17 to 19 minutes/lb. | Tri-Tip Roast | 1 1/2 to 2 lbs. | 425º F | 30 to 40 minutes total time | Eye Round Roast | 2 to 3 lbs. | 325º F | 1 1/2 to 1 3/4 hrs. total time |
Last Updated: Monday, July 19, 2010 11:23 PM |
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