Are you looking for a classic, delicious and easy-to-make roast recipe that will satisfy your cravings for a hearty and comforting meal? Look no further than Pioneer Woman’s Eye of Round Roast recipe.
Pioneer Woman, also known as Ree Drummond, is a well-known American blogger, author, and television personality. She is widely recognized for her popular cooking and lifestyle blog, The Pioneer Woman, which she started in 2006.
Through her blog, Drummond shares her love for cooking, entertaining, and living on a ranch in Oklahoma with her husband and four children.
Eye of Round Roast recipe is a true family favorite, featuring a juicy and tender cut of beef that is seasoned to perfection and slow-cooked to perfection.
The recipe is simple yet flavorful, and the result is a beautifully cooked roast that will impress your guests and leave your taste buds wanting more.
Whether you’re hosting a dinner party or simply want to enjoy a cozy night in with your loved ones, Pioneer Woman‘s Eye of Round Roast is sure to be a crowd-pleaser.
This recipe is for a flavorful and tender Eye of Round Roast. The roast is first seasoned with a mixture of salt, pepper, garlic powder, and thyme before being seared in a hot skillet. Then, it’s slow roasted in the oven with beef broth until it reaches an internal temperature of 135°F. The result is a delicious and impressive main dish that’s perfect for a special occasion or Sunday dinner.
Mix together the salt, black pepper, garlic powder, and thyme in a small bowl.
Rub the seasoning mixture all over the roast.
Heat the canola oil in a large skillet over high heat.
Sear the roast in the skillet for 2-3 minutes on each side, until browned.
Place the roast in a roasting pan and pour beef broth over it.
Cover the pan with foil and place it in the oven.
Roast for approximately 3 hours or until the internal temperature of the roast reaches 135°F.
Remove the roast from the oven and let it rest for 15-20 minutes before slicing and serving.
Notes
It’s important to let the roast rest before slicing to allow the juices to redistribute and the meat to become tender.
Use a meat thermometer to ensure the roast reaches the desired internal temperature.
Keyword beef broth, black pepper, canola oil
Nutritional Benefits
Protein: The Eye of Round Roast is a good source of protein, which is essential for building and repairing tissues in the body.
Iron: Beef is a rich source of iron, and this recipe provides a significant amount of this essential mineral. Iron is necessary for healthy blood circulation and oxygen transport in the body.
Vitamin B12: Beef is also a good source of vitamin B12, which is important for maintaining healthy nerve and blood cells.
Zinc: Zinc is another important mineral found in beef, and this recipe provides a good amount of it. Zinc is necessary for a healthy immune system and wound healing.
Low-carb: This recipe is low in carbohydrates, making it a good option for people on a low-carb or ketogenic diet.
Side Dishes
There are many side dishes that pair well with Pioneer Woman Eye of Round Roast. Here are some ideas:
Mashed Potatoes: Creamy and buttery mashed potatoes are a classic side dish that goes well with roast beef.
Roasted Vegetables: Roasted vegetables such as carrots, Brussels sprouts, and sweet potatoes complement the rich flavor of the roast.
Green Beans: A simple side dish of lightly steamed or roasted green beans seasoned with garlic and lemon juice adds a bright, fresh flavor to the meal.
Grilled Asparagus: Grilled asparagus drizzled with olive oil and balsamic vinegar provides a deliciously light and refreshing complement to the richness of the roast.
Caesar Salad: A crisp Caesar salad with homemade dressing and croutons is a refreshing and light side dish that complements the richness of the beef.
Conclusion
The Pioneer Woman Eye of Round Roast recipe is a flavorful and nutritious main dish that provides a good source of protein, iron, and other essential nutrients. This recipe is easy to follow and uses simple ingredients to create a tender and delicious roast that’s perfect for a special occasion or Sunday dinner.
Remember to use a meat thermometer to ensure the roast reaches the desired internal temperature for safe consumption. Overall, this recipe is a great option for anyone looking for a healthy and satisfying meal.
This cut of beef is tougher than others, so following a steak recipe and using cooking methods that allow for long, slow cooking times work best for eye of round steak. Slow-cooking, braising, and cooking sous vide are some of the best cooking methods for eye of round steak.
Eye Round Roast is a very lean cut of beef from the round, or rear leg, of a cow. This is an economical and flavorful cut of meat. Because it is so lean, it is best enjoyed when it is braised or roasted, and only cooked to medium. In this recipe we are also going to marinate it to help tenderize it.
Chuck pot roasts have more fat, and therefore more flavor, than those from the round. Beef round roasts suitable for pot roasting are round tip, round rump, bottom round and eye round roasts. Most beef round and chuck pot roasts can be used interchangeably, with only slight adjustments in cooking time.
Test the eye of round roast for doneness with a meat thermometer, and remove when the internal temperature reaches 130°F to 135°F. If overcooked it becomes tough and dry.
Eye of round steak is best cooked using dry-heat methods such as broiling, grilling, roasting, or pan-frying. To pan-fry, heat a skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the steak and cook for about 3 minutes per side.
Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. Roast at 500 degrees, uncovered, for 7 minutes per pound. Our roast was a little over three pounds, so I cooked it for 25 minutes.
These three prime cuts are all fantastic for roasting, as they are very tender and can be carved into large lean slices. However, because the muscles used for these cuts carry less marbling, they are usually sold 'barded'.
Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. Used as a roast or cut into steaks. Steaks cut from the roast are used in stews or processed into cube steak. Also called breakfast steak, wafer steak, sandiwch steak, minute steak.
When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.
As a general rule of thumb, you can estimate about 20-25 minutes per pound for a boneless beef roast cooked at 350 degrees. Here's a basic guideline for cooking times: For a rare roast: Cook until the internal temperature reaches 125-130 degrees Fahrenheit. This will take approximately 15-18 minutes per pound.
Eye of round steak is best cooked using dry-heat methods such as broiling, grilling, roasting, or pan-frying. To pan-fry, heat a skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the steak and cook for about 3 minutes per side.
Eye of round is a lean muscle that is part of the primal beef round—the upper hind leg of the beef. Being a leg, most of the round is very tough, which makes it great for stewing, but the eye of round is relatively tender. It often comes with a fat cap, but may come trimmed bare.
A marinade is the best way to utilize acids and enzymes for your benefit in tenderizing. Acids assist in breaking down proteins, while enzymes relax and break down proteins. Acidic ingredients like vinegar, lemon juice, and even yogurt have a low pH that can assist in tenderizing your beef.
Because round roast is cut from the hind legs of the animal where muscles are worked a great deal, the meat is very lean and tough. This means that it needs to be slow-cooked so that the beef is enjoyable and not too chewy. A round roast is popularly used for serving deli roast beef; cut into very thin slices.
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