I need a good recipe for an eye of the round roast, please.

[wurm]

It's been a while since we had one and it was on sale today, so I picked up a small (2.25#) eye of the round roast. But there has to be a better alternative that just throwing it in the oven on a roasting pan like I usually end up doing. Any great (and simple) ideas to make it tasty and not all dried out? Maybe even a slow-cooker recipe? Thanks in advance for any suggestions.

[Dennis S]

I've cooked a few chuck roasts overnight at 200. I browned the sides first and added some water and whole onions.

[GuyGene]

Use no seasoning. Only a bit of salt, and as much pepper as you can stand. That's all. No onions, NO garlic (man, that stuff takes away natural flavor of anything it touches), nothing else. If quality meat, that's all you need.

[Article Accelerator]

https://www.cookscountry.com/episode/523...e_browse_2

[cbelt3]

Cube and make goulash. Mmmm.

[Buzz]

Lightly salt and pepper the roast as it warms up closer to room temp, then brown the sides on the stove, then more liberally salt and pepper it. We like to also use some add'l herbs and spices (rosemary, thyme, basil, oregano, red pepper flakes, etc.), then put it on top of some sliced carrots and potatoes in a tented roasting pan at 275-300°F (aluminum foil w/ a few fork holes is fine). After about 30 - 45 mins, when the veggies have begun to soften up a bit, cover them with some preheated stock, veggie, beef or chicken is fine, and rotate the roast at the same time and reseason as needed to ensure proper coverage. Cover the pan w/ the foil, add a several more holes to it. Lower heat to 225-250°F until center of roast hits a little over 130°F, which will take roughly a couple more hours (do not exceed 135°F), then turn off oven. Let it rest for at least 10 -15 mins (preferably 20 mins if time permits), then slice and serve... added bonus of this fairly slow cooking method, is that it makes for incredible cold sandwiches the next day.
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[mattkime]

http://www.seriouseats.com/recipes/2013/...ecipe.html

[wurm]

Thanks. Found lots of options via google, too.

[SteveG]

Season w/salt, pepper other stuff.
Sear in frying pan on all sides.
Low heat (225°) until 120° internal. Then take out and let sit while temp rises. It should level out at about 135° (medium rare).
Will cook evenly this way. Plenty of juicy goodness.

[Filliam H. Muffman]

Try sous vide for something different. Water bath with a temperature at 136 degrees F and allow it to cook for 26-30 hours. Then sear in a hot pan or broil at 550 degrees F until it gets a little crust.