I made two packages of eye of rounds from Costco yesterday. My wife doesn't like the meat rare or medium rare, so I cooked it longer. I tied it up according to the directions. I baked it, let it sit in the fridge overnight and sliced it very thinly the next day. It was hard to slice with my knife, but boy was that roast beef delicious! It was so beefy and filing. I just had a three slices and was satisfied. My wife loved it and were making sandwiches tonight. My dog even gave it a high five! I have four nice logs of it and wrapped it up for the fridge. I'm going to pull out my slicer and carve it up. Great recipe. Thank you!
I have just subscribed to your channel as I am finding your videos very useful for a person like myself who has found the carnivore way of eating my way to health after decades of being vegan and getting sicker all the time. I am now on my way to excellent health combining water-only fasting with carnivore lifestyle. Today is my 7th day of water-only and here I am watching you cook so excellently. Of course I sometimes cook for family so these ideas are very good for me. This is another cut of beef that I have not been buying because of not finding the way to cook it to be tender. I like this way you show in this video and I may be able to buy many other cuts of beef with your great recipes. Thanks again.
Parchment paper helps to keep an air tight package and and keeps the aluminum foil from touching the meat. Thank you for the comment and I highly recommend using the parchment paper in your beef roast recipes 🥰
👍six 👉 Ramadan Kareem to you, a delicious recipe, a distinctive, easy, simple method of preparation and presentation that deserves to be tried. Surely the taste and taste are not the most wonderful and delicious.waiting for you thank you
Yes when I bake my own bread I usually do add caraway seeds I really like the flavour. Thank you for all of your comments and have a happy & prosperous new year 😊
Cool recipe,!...i typically sear this roast, let it cool a bit then rub with better than beef bouillon then sous vide for 20 hrs....let it cool then run it through my slicer. Takes more time but you won't find a more tender EOR roast imo
I buy these for my Grrat Dane, Donut. We go through a whole cryovac roast/week plus kibble and snacks. He is a healthy boy, and loves the raw steak and farm fresh eggs.
USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. I usually freeze the leftovers on the second day. Here is a link to the video where I freeze leftovers: ruclips.net/video/1ZJXQ64IiXI/видео.htmlsi=ilRNoOwlNjJX0SCw. Thank you for watching 🤗
The only thing I use this extremely lean meat for is for beef sticks. I remove the silver skin then cube it then grind it twice with spices. Then I put the meat into my jerky gun and squeeze it out on my dehydrator shelves. I don't let it turn dry but I remove the sticks, toss them in diluted steak seasoning then smoke them on the lowest heat being sure to check them every half hour..
@@RealCookingInMyKitchen It's also a lot of work but per pound lean hamburger is a great substitute with lots of steps eliminated. I like your channel. I shop at Costco Business. We picked up primal cuts like NY Strip and cut that whole thing onto great steaks. We also got some Flank steak and a Chuck Roll which is more work to break down but there are some great Denver steaks and other steaks and some great chuck for $4'69 a pound. It's really the only way to purchase if you have a freezer. Love your Bulldog...he's spoiled like mine!
No the eye of round is a very Lean cut coming from the cows rear leg and brisket is a little more tender cut coming from the cows breast area. Both cuts need a slow roasting. hope this answers your question. Both Happy New Year
I cut it up into roast size … then Sous Vide it at 133 for 24 hrs … melts in your mouth … use a slicer for paper thin slices . Makes a toooo die for Beef Dip Sandwich
Yes I heard if you wanted to make roast beef sandwiches / French dips ( my favorite) use eye of round beef ! Now I know how to actually cook it!! I was afraid to use that cut of meat because it doesn’t look tender. I will get this cut and try soon!!
I hope you like it, it’s a very lean cut of beef. The key is to use a meat thermometer to achieve the desired temperature, and let the roast rest after cooking in the fridge for at least 6 hours before slicing.
I Googled why is beef so expensive and Google said that there is a shortage of cows.. lol.. That's one way to manipulate prices and ill effect the market, huh..?
@@RealCookingInMyKitchen I think Biden's inflation has contributed to everything going up, but he doesn't have much to do with breeding beef cows.. lol, but if he could, he would.. Be well..
1 tbsp black pepper 1.5 tsp dry thyme 1 tsp salt 5 tbsp organic better than bouillon beef base I added the seasoning at 0:48 in the video Thanks for watching I appreciate it 😊
Great technique. But if you pull it out at 140, it will go up to 10 degrees and 150 it will be 160 and overdone. Are you sure your not pulling it at 125 or 135 and it's going up 10 dagrees
@RealCookingInMyKitchen Thanks, I was just afraid of overcooking and ruining a large cut of meat. Happy New Year, and God bless you, your family and yours.
One mistake u do in all ur videos is , u sear it at end . So when you put in oven to sear it , the internal temp will probably go up to 165 and over cooked . U shud sear it in beginning
Totally overdone. Cook to 124 at 275. Let it rest to 135ish. Fidge overnight and if you have a deli slicer, the best roast beef at a fraction of the cost.
That looks awesome🎉. Just a tip, not to be a whiner. You can use a much bigger amount of parchment and fold it over, and not waste so much foil as it’s worse for the environment, cheers🎉
No, I never wash raw meat, just pat dry with paper towels.The bacteria in raw meat and blood can spread to kitchen surfaces and utensils. All the bacteria gets killed during the cooking. I use bleach to clean my kitchen surface, cutting board and knives after working with raw meat.
I have never found it to be tough. It can be a little dry but mine is always tender cooked at 400 for 30 min. covered on top with foil and a lid on to brown the pan for gravy. Then down to 175 for a few yours.
Way overcooked. Why tie a round roast. Why the paper inside a foil? Roast it at 225 until it reaches 120 internal. Let it rest 30 minutes. Then put in oven at 500 for 5 minutes.
Why tie the roast? Helps the meat cook evenly. Why paper inside the foil? I want to prevent the foil sticking to the meat and I don’t want foil touching the roast (you can Google why) For the deli style roast beef I prefer refrigerate for 6 hours before slicing. Overcooked? It is a personal preference( it’s how my family likes it ) For Costco beef I would suggest cooking to 145F, because most of the Costco beef is commercially produced and mechanically tenderised.
I made two packages of eye of rounds from Costco yesterday. My wife doesn't like the meat rare or medium rare, so I cooked it longer. I tied it up according to the directions. I baked it, let it sit in the fridge overnight and sliced it very thinly the next day. It was hard to slice with my knife, but boy was that roast beef delicious! It was so beefy and filing. I just had a three slices and was satisfied. My wife loved it and were making sandwiches tonight. My dog even gave it a high five! I have four nice logs of it and wrapped it up for the fridge. I'm going to pull out my slicer and carve it up. Great recipe. Thank you!
Thanks for your comment so glad my video was helpful 🤗
Great recipe and such a great deal with the Costco beef 👌 👏 great sharing 😀 thank you 😊
You are so welcome!I hope you have a wonderful weekend 🤗
It looks absolutely phenomenal! Thanks for sharing your recipe.
My pleasure 😊 Thank you so much for watching!
Tomorrow, I'm going to COSTCO! Thanks for this delicious recipe!
Thank you for watching 🤗 we love Costco meats and they have the best prices.
So yummy beef roast recipe 😋
I like the simple, straight-forward approach. Thanks.
Thank you 😊 your comment is greatly appreciated !
6 like.looks so yummy beef.nice sharing.
Such an amazing recipe ! This looks so delicious !
Looks are deceiving……
Perfectly prepared. Looks delicious.
Thank you 🙏🤗
Thank you for sharing. Looks so delicious dish.
Most welcome 😊Thank you for watching 🙏
Wow, this dish is very delicious bisa di coba nih terima kasih sharing resepnya good luck 👍👍👍🥰🤭😍💙❤️
Thank you 🙏🤗
I have just subscribed to your channel as I am finding your videos very useful for a person like myself who has found the carnivore way of eating my way to health after decades of being vegan and getting sicker all the time. I am now on my way to excellent health combining water-only fasting with carnivore lifestyle. Today is my 7th day of water-only and here I am watching you cook so excellently. Of course I sometimes cook for family so these ideas are very good for me. This is another cut of beef that I have not been buying because of not finding the way to cook it to be tender. I like this way you show in this video and I may be able to buy many other cuts of beef with your great recipes. Thanks again.
Thank you for your support 🙏🤗
Looks very delicious 😋😋👍
Thank you 🙏 🤗
Looks so delicious and tender. Another amazing video ❤
Thank you 🙏🤗
This looks so delicious! Gorgeous beef roast😊
Thank you so kindly 🙏🤗
Doesn't tell me temperature and how long.@@RealCookingInMyKitchen
Great job. Love it. ❤
Good job, look great! Thanks for the video
Thank you for watching 🙏🤗
Very beautiful. Very nice preparation. Greetings my dear friend.
thank you kindly 🤗❤️
Mamma Mia !
Bravo!
I will try this out !
Merry Christmas!
Merry Christmas 🎄🤗
Rey nice technique
Most outstanding!!!
Thank you 🤗
Woooow 😍 looks amazingly delicious 😋 thanks for sharing and please 📌
My pleasure! Thank you for watching 🙏🤗
Wow amazing preparation 😊 great job craving here
Like 34 Italy 5:53
Thank you so much 🙏🤗
The parchment paper never occurred to me, will be testing soon! Looks fab, thank you.
Parchment paper helps to keep an air tight package and and keeps the aluminum foil from touching the meat. Thank you for the comment and I highly recommend using the parchment paper in your beef roast recipes 🥰
@@RealCookingInMyKitchen Certainly will try it. Found you from the Twin Sisters, love that channel.
I have been using the parchment paper since, I am delighted to have taken your advice, thanks again.
Excellent
That looks awesome. I've done that but did it sous vide method for a very long bath. It was incredibly tender
Wow! After watching this video I have been cooking my roast wrong for 40 years. And never had a complaint. I think I’ll stick to my method.
بسیار خوب توضیح دادید❤
I’ve cooked this roast many times but never this way. I’m going try your way next time.
Thank you for watching. 🤗 This is a very good recipe hope you enjoy.
Delicious and tasty recipe
Thanks you 🙏🤗
You just popped up in my feed. So happy to see a fellow Canadian. Uou caught mu interst, no a subscriber
Awesome! Thank you! Hope you enjoy my videos.
Beautiful , have a blessed time there 🙋
Thanks for this deli style roast beef recipe. Excellent protein for the winter months ahead!!!
Anthony Joseph Lucchese
Glad you like it! Thank you for watching is very much appreciated 🤗
Yummy !
well done!
👍six 👉 Ramadan Kareem to you, a delicious recipe, a distinctive, easy, simple method of preparation and presentation that deserves to be tried. Surely the taste and taste are not the most wonderful and delicious.waiting for you thank you
Thank you 🙏😊
Happy 3rd day of Hanukkah to you 🇮🇱
Man that looks so freaking good!
what is this beef called it looks amazing
This is eye of round and is known as a tough cut of beef. But there is ways to make it good. We love it for sandwiches 🥪
Try caraway seeds on the roll, we call it beef on weck, kimmelwick is the german word for caraway!!
Yes when I bake my own bread I usually do add caraway seeds I really like the flavour. Thank you for all of your comments and have a happy & prosperous new year 😊
Nice job. can't overcook the eye of round. can't be past med rare and slice thin. love it on sandwiches with horseradish sauce
Thank you 🤗 yes is perfect for sandwiches 🥪 have a wonderful weekend 😊
Cool recipe,!...i typically sear this roast, let it cool a bit then rub with better than beef bouillon then sous vide for 20 hrs....let it cool then run it through my slicer. Takes more time but you won't find a more tender EOR roast imo
Your way might take more time but the end result is worth it will be trying it 😊 thank you for watching and have a wonderful weekend 🤗
@@RealCookingInMyKitchenThanks and I hope you have a great weekend as well! Cheers from Kelowna BC
I buy these for my Grrat Dane, Donut. We go through a whole cryovac roast/week plus kibble and snacks. He is a healthy boy, and loves the raw steak and farm fresh eggs.
*Great
That is awesome we cook our bulldog ducks and bison meat with his kibbles, he just loves his supper times.
Best feed ever for dogs. My neighbor feeds her dogs a raw diet, she had a great dane that lived to 12.
how long does the leftovers keep, do you freeze them?
USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. I usually freeze the leftovers on the second day. Here is a link to the video where I freeze leftovers: ruclips.net/video/1ZJXQ64IiXI/видео.htmlsi=ilRNoOwlNjJX0SCw. Thank you for watching 🤗
@@RealCookingInMyKitchen Thank you!
Yes, please!
Happy Holidays 🎄😊
@@RealCookingInMyKitchen to you as well! 😃
What is roast beef paste and where do you get it?
Better Than Bouillon beef base, available at most supermarkets Costco, Walmart.
What is the purpose of tying the string around the meat?
Helps to cook more uniformly.
If you acquire a meat slicer, you can cut it so thin it will only have one "side!"
Looks so delicious, however, for me, it is to well done. I would pull it 125*F and let it rest, wrapped for 20 minutes. Thank you for the recipe.
Yes that would good also. This is how I do it but everyone has their own preferences. Thanks for watching and have a Happy New Year 🥳
Enjoy your meal
Hi, what is roasted beef base and where do you find it?
It’s Better Than Bouillon organic beef base, available at most supermarkets: Costco, Walmart.
@@RealCookingInMyKitchen thank you
That peace double is price now lololo good in slow cooker lolo
The only thing I use this extremely lean meat for is for beef sticks. I remove the silver skin then cube it then grind it twice with spices. Then I put the meat into my jerky gun and squeeze it out on my dehydrator shelves. I don't let it turn dry but I remove the sticks, toss them in diluted steak seasoning then smoke them on the lowest heat being sure to check them every half hour..
Sounds like a very interesting and fun way to prepare this roast
@@RealCookingInMyKitchen It's also a lot of work but per pound lean hamburger is a great substitute with lots of steps eliminated. I like your channel. I shop at Costco Business. We picked up primal cuts like NY Strip and cut that whole thing onto great steaks. We also got some Flank steak and a Chuck Roll which is more work to break down but there are some great Denver steaks and other steaks and some great chuck for $4'69 a pound. It's really the only way to purchase if you have a freezer. Love your Bulldog...he's spoiled like mine!
Has anyone used it to make homemade pastrami?
Stay connected my friend
Where do you get the Roasted Beef Base?
It is called Better than Bouillon and I got at Costco but you can get in any grocery store. Happy New Year 🥳
What to do with the rest cooked beef? Can you freeze it?
Yes you can 👍 I made another video with sirloin roast and showed how I freeze beef roasts for later use.
🥰 🤤
🙏🤗
Looks great if you need 100 sammiches.
Yes it will make a lot but you can always freeze. 🥶 thanks for visiting 🤗
Where do u get these big tin foils?
Costco 🇨🇦 29.99 🤗
@@RealCookingInMyKitchen thanks!
Is this the same as brisket beef???
No the eye of round is a very Lean cut coming from the cows rear leg and brisket is a little more tender cut coming from the cows breast area. Both cuts need a slow roasting. hope this answers your question. Both Happy New Year
Less than 10 yrs ago you could buy this cut for around $8.00 full piece. $55 bucks is crazy.
I don’t believe I can buy it for that price from Costco in Vancouver 😅
Not sure about Vancouver this is Alberta prices
Noooo...eye of the round is very tough. Good for beef jerky.
It is a tough cut but if cooked properly makes excellent sandwiches 😊 Have a prosperous new year
What cut of beef in a UK Costco would this be?
Google search says it’s Beef silverside 😊
@@RealCookingInMyKitchen thanks-will try this out.
I cut it up into roast size … then Sous Vide it at 133 for 24 hrs … melts in your mouth … use a slicer for paper thin slices . Makes a toooo die for Beef Dip Sandwich
Yes I heard if you wanted to make roast beef sandwiches / French dips ( my favorite) use eye of round beef ! Now I know how to actually cook it!! I was afraid to use that cut of meat because it doesn’t look tender. I will get this cut and try soon!!
I hope you like it, it’s a very lean cut of beef. The key is to use a meat thermometer to achieve the desired temperature, and let the roast rest after cooking in the fridge for at least 6 hours before slicing.
That reminds me; I need to get my knives sharpened. Makes all the difference in easy trimming.
Yes it does 🔪 thank you for watching
Add hatch green chilis and damn!
Yes would be a perfect addition. Thanks for watching 🤗
What is the purpose of tying the roast?
Cooks more evenly.
What kind of bread is that ?
They are cheese buns I purchased from Costco. They are really good 😊
Leave you subtitles up longer. Some of us are slow readers. (And some of us are faster readers in other languages.)
I will👍 Thank you for watching 🙏🤗
How much is it a pound
6.35 Can$ per pound. Thanks for watching 😊
Can't afford this piece of meat, not even a quarter of it which would cost more than my whole weeks shopping. 😮🇬🇧
Unfortunately beef is expensive everywhere ☹️
I Googled why is beef so expensive and Google said that there is a shortage of cows.. lol.. That's one way to manipulate prices and ill effect the market, huh..?
That is a good point 🧐 must be a shortage of everything that’s why cost of living is so high
@@RealCookingInMyKitchen I think Biden's inflation has contributed to everything going up, but he doesn't have much to do with breeding beef cows.. lol, but if he could, he would.. Be well..
The CC needs to stay up longer!
No seasoning on the beef?
1 tbsp black pepper
1.5 tsp dry thyme
1 tsp salt
5 tbsp organic better than bouillon beef base
I added the seasoning at 0:48 in the video
Thanks for watching I appreciate it 😊
Try watching the video before you ask stupid questions
@@daveklein2826
Oh boy! The YT compliance police have arrived! And do they mean bizness!
Great technique. But if you pull it out at 140, it will go up to 10 degrees and 150 it will be 160 and overdone. Are you sure your not pulling it at 125 or 135 and it's going up 10 dagrees
Yes you are right it is a personal preference. Happy New Year 🥳
@RealCookingInMyKitchen Thanks, I was just afraid of overcooking and ruining a large cut of meat. Happy New Year, and God bless you, your family and yours.
Thank you 🙏 @@firstlylastly920
Why no talk? That's half the fun of watching and getting hungry. LOL
I want my videos to be all about the food and prep I find talking is a distraction from the cooking.
There is only 2 of us. Do I cut the in half.
You can always freeze the leftovers or cook half of the roast. I freeze leftovers and use it for sandwiches, stir fry and salads.
When I looked in my Costco last week it was $75
Yes seems prices keep going up ☹️
Why is he tying it up, it's not butterflies or split?
It will help cook the meat more uniformly.
I'd pull at 115 and let it rest... that's over done for me... 125 is the temp I am looking for finish.
One mistake u do in all ur videos is , u sear it at end . So when you put in oven to sear it , the internal temp will probably go up to 165 and over cooked . U shud sear it in beginning
5.60/# in Tampa, Fl.
Surely your taking all that wonder fat you trimmed off and grinding it with some lean beef to make awesome ground beef with right? Of course you are.
I don’t waste any meat or fat. It’s too expensive 😊
Didn't cut off the silver skin
Why the tying of the roast? No reason. Can do the cooking of the roast in a covered pan instead of all the paper and foil.
yes you can do it that way also. Happy new year.
Needless to say I didn't get, I simply couldn't afford.
😟
White letters r very hard to see!!
Totally overdone. Cook to 124 at 275. Let it rest to 135ish. Fidge overnight and if you have a deli slicer, the best roast beef at a fraction of the cost.
i think your mic is broken
Used black letters on a white background!
That looks awesome🎉. Just a tip, not to be a whiner. You can use a much bigger amount of parchment and fold it over, and not waste so much foil as it’s worse for the environment, cheers🎉
Thanks for watching and for the advice as I do try to be more environmentally aware 😊
Not to be a whiner and then is a total virtue signaling take every last joy out of human existence whiner. Looking forward to using more foil.
Now the same roast is 50 dollars or more thanks to biddys omics
Yes prices are also climbing in Canada for everything ☹️
Liar
Wash meat before seasoning
No, I never wash raw meat, just pat dry with paper towels.The bacteria in raw meat and blood can spread to kitchen surfaces and utensils. All the bacteria gets killed during the cooking. I use bleach to clean my kitchen surface, cutting board and knives after working with raw meat.
Eye Round is super tough; junk meat
But if cut very thinly make’s delicious sandwiches 🥪
I have never found it to be tough. It can be a little dry but mine is always tender cooked at 400 for 30 min. covered on top with foil and a lid on to brown the pan for gravy. Then down to 175 for a few yours.
Slow down im not a speed reader!!
Way overcooked. Why tie a round roast. Why the paper inside a foil? Roast it at 225 until it reaches 120 internal. Let it rest 30 minutes. Then put in oven at 500 for 5 minutes.
Why tie the roast? Helps the meat cook evenly. Why paper inside the foil? I want to prevent the foil sticking to the meat and I don’t want foil touching the roast (you can Google why) For the deli style roast beef I prefer refrigerate for 6 hours before slicing. Overcooked? It is a personal preference( it’s how my family likes it ) For Costco beef I would suggest cooking to 145F, because most of the Costco beef is commercially produced and mechanically tenderised.
@@RealCookingInMyKitchen thanks for your OPINION. I already stated mine. And I never buy meat from Costco. It is overpriced.
10 lb piece of meat to make a sandwich
Please leave all the Fat on!!!!!😮
Not necessary
The fat helps especially if making gravy
Don’t remove fat!