Roast Eye of Round
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds eye round beef roast
- 2tablespoons canola oil
- Freshly ground black pepper
Nutritional analysis per serving (8 servings)
256 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 24 grams protein; 60 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
In a hot skillet, sear the meat in the oil on all sides.
- Step 3
Place meat on a rack in a roasting pan, and season with pepper. Roast about 40 minutes for medium rare, and allow meat to rest 20 minutes before slicing very thinly. Mix with barbecue sauce, and warm.
- Step 4
Serve on rolls topped with onion slaw (see next recipe).
Private Notes
Comments
Did a two+ pound eye of round this weekend on the grill. Seared the meat over the hot part of the grill, then shifted to the not-so-hot part of the grill and kept temp around 350. Roasted for a total of 45 minutes and rested for another 30 minutes. Sliced thin and served with scrummy sandwich bread, horseradish mayo, purple onion and a home-grown tomato. Was delish!
Totally overcooked. Spoiled a 25 dollar roast
Used peanut butter instead of almond. Added in extra coconut but could have gone further, not enough to my tastes. Hodgepodge of seeds that were around: pumpkin & flax. Dried cherries and raisins. Few dashes of cinnamon, nutmeg, ginger and allspice. Also, pistachios! Chilled overnight. 25 mins in the oven was perfect. Really did need to fully cool, I couldn’t wait and thought they were underdone but I just needed patience. Delish and will repeat with adds and subs, of course.
@Brandy in Boston I think you posted to the wrong recipe
Did a two+ pound eye of round this weekend on the grill. Seared the meat over the hot part of the grill, then shifted to the not-so-hot part of the grill and kept temp around 350. Roasted for a total of 45 minutes and rested for another 30 minutes. Sliced thin and served with scrummy sandwich bread, horseradish mayo, purple onion and a home-grown tomato. Was delish!
Advertisement