Happy Monday! Sorry there was no post last week. I kept sitting down to write one but then got distracted by life…and by life I mean watching Youtube. Anyway, to make up for my absence I thought I would share a recipe/ how-to.

Eye of Round

Quick Tip: When in the meat aisle, keep your eyes open for the “Reduced for Quick Sale” sticker. As long as you eat the meat that same or the following day, you’ll get a sweet deal. On Saturday, I saw this big piece of meat and bought it without having any clue how to cook it.

Originally I assumed it would just work in the crockpot but after a quick google search I realized there was a better method. Almost every website I looked at said to cook the meat at 500°F for 7 minutes per 1 lb. of meat. And then turn off the oven and let it sit in there for another 2.5 hours. Although thankfully I found a blog post by The Domestic Man that said gas stoves don’t retain heat, so rather than turn the oven off completely it was better to keep it on as low as possible.

I decided to follow his advice. I let the meat rest on the counter for about 30 minutes, then rubbed it with sea salt, black pepper, Italian Seasoning and 5 cloves of chopped garlic. I used a Corningware dish and placed the meat fatty side up. Since my meat was a little over 3 lbs., I cooked it at 500°F for 25 minutes.

Word of caution: I definitely set my fire alarm off…oops. I seem to do that every time I cook a piece of meat that sprays fat all over the inside of my oven.

After 25 minutes, I turned the heat down as low as it would go (150°F ) and let it cook for two hours. Then checked the internal temperature with our instant read thermometer. Depending on which website you look at, the temperatures should be about:

130° F = Rare

140° F = Medium Rare

150° F = Medium

160° F = Well-done

Moment of honesty, after two hours, our beef was at 130°F and we were getting lazy. Rather than keep waiting, I put in the roasting thermometer and cranked up the oven to 350°F.

Polder Thermometer

In case you were wondering, this is the other thermometer Jake and I have. It’s actually super affordable at about $30 on Amazon. You stick the probe in the meat and set the plastic reader on top of your oven. You can see on the left that the meat was 137°F. And I set the alarm to go off once the meat reached 145°F. It didn’t take very long.

How to Cook Eye of Round

Ok so it’s not the prettiest looking thing but whatever. Just keepin’ real.

How to Cook Eye of Round

While I recommend taking your time with the slow cooking part, cranking the oven back up for the last 10 minutes didn’t really hurt.

How to Cook Eye of Round

As you can see, the meat came out perfectly Medium Rare. I’m really impressed at how easy this was. The best part is definitely the outside with the garlic. Also it’s better if you slice it into 1/2″ pieces. Jake and I had plenty of meat for dinner plus leftovers to slice up for salads.

Also it was super good cold! I was slicing a bit for a salad Sunday night and thought I’d try a piece. I almost preferred it cold to reheated in the microwave.

Anyway that’s it. At $2.99 per lb. this was a cheap and easy meal idea that tasted great.

2 thoughts on “How to Cook Eye of Round Roast”

  1. Hi Rachel! I recently started blogging about how to eat real food on a budget. I live in Chicago too, so I frequent the reduced for quick sale section at Jewel to stick within my budget! Love finding a great grocery deal 🙂

    – BreAnna

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