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This very lean cut of beef comes from the rump section of the animal. While it has excellent flavor, the meat is tough and if roasted, must be sliced thin for serving.
Roasting and braising are the two best ways to cook eye of round. It is a lean cut of meat with little fat marbling, so it benefits from the extra moisture of the low and slow braising process.
You can also roast an eye of round. Avoid overcooking, and slice very thin before serving. Spooning sauce over the slices will improve the dry texture.
We'd recommend turning this cut into deli-style roast beef. Surprisingly, eye of round may be at its best served cold.
The basic process is to season the roast, sear in a cast iron skillet over high heat, then smoke for 3 to 4 hours.
It's not the best cut for roasting or braising, but it does make excellent cold-sliced beef.
Expect to pay $20 to $30 for an eye of round roast.
If you are roasting, eye of round roast should be removed from the heat when the internal temperature reaches 130 degrees Fahrenheit. While the roast rests, the temperature will increase to 135 for medium-rare.
If braising, allow the roast to cook until it is tender, approximately 204 degrees.
This cut is best for roasting, chilling, and serving in cold, thin slices in sandwiches.
This is a lean cut of meat, so as long as you cook it to medium-rare, toughness is probably just the meat's fault. Serve it with sauce to help it taste less dry.
No, never cook a large cut from frozen. The exterior will overcook while the interior is still raw.
Eye of round roast is often served as cold roast beef at your local sandwich shop or deli.
This cut has unique properties that make it ideal for being served in sandwiches.
More expensive roasts have lots of intramuscular fat. When served hot, this fat melts slightly and adds juiciness to every bite. But when cold, the fat is firm and some people find it unpleasant to chew. Lean eye of round roast doesn't have as many specks of fat. So, when it's served cold, each bite is more consistent.
The National Cattlemen's Beef Association identifies the eye of round roast with UPC number 1480. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a roasted 6-ounce portion contains 290 calories, 50.6 grams of protein, and 8.2 grams of fat.
A quick sear and a long, slow cook on your Traeger will produce the tender, rosy roast beef you'll find at the local deli.
There's nothing as impressive as a huge cut of prime rib on the Traeger.
Grab a slab and round up your family, you're about to be the hero of this Sunday meal. Smoke this hearty roast low and slow, then sink your teeth into a pre-historic chunk of protein that's dripping with flavor.
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