Eye of Round Roast | Delicious Rub Recipe
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- Опубликовано: 12 сен 2024
- Let's BE BOLD! Begin your week with a Deliciously Bold Eye of Round Roast. The recipe calls for you to marinate this budget-friendly roast for added tenderness. Then, slice thin and serve. Have leftovers? That's a wrap for lunch the next day!
Recipe: www.certifieda...
INGREDIENTS:
2 1/2 pounds Certified Angus Beef ® eye of round roast
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 teaspoon dried Italian seasoning
1 tablespoon Honey
2 teaspoons Kosher salt
2 teaspoons Cracked black pepper
2 tablespoons Dijon mustard
Learn more about the Eye of Round Roast: www.certifieda...
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First of all: the marinade is delicious. I honestly liked it so much that I used it as a sauce for my other steak experiment… 🤓 Second: I did get an amazing, juicy and very flavorful eye roast. I kind of followed the recipe “theory”, but made my little own “freestyle” execution: instead of coating with marinade and doing the high heat 450 oven sear - I had pat dried it, coated in salt flakes/pepper and seared it in a dry cast iron skillet (for like 10 -15mins) / I melted fat cap first and then the rest, got it nicely browned from all sides. Then I basted it with that heavenly delicious marinade with the brush and put it into 325F oven as detailed in the video :) it came out just perfect, there were no leftovers… :D
Thank you for the video chef! 🍷
This was an amazing recipe! Cooked my first roast ever today and it was the best roast I’ve ever tasted! I used a little extra garlic, thyme, and rosemary too (just because that’s who I am as a person lol) and the flavor was unbelievable. Thank you! Can’t wait to try it again!
Awesome! Sounds delicious, thanks for joining us!
!Great idea!# Thyme and garlic definitely go with beef!
Thank you for sharing. I've been braising this cut of beef for years, but will definitely try a roast next time.
This certainly was a winner! I love that this recipe doesn’t try to fight the toughness of the meat but instead, works well to slice thin. I’d never tried it this way before. It was delicious and my family loved it.
I followed recipe for marinade except subbed maple syrup for honey. Marinated about 36 hours. My roast was 1.8 lbs. I did 15 min at 450 and about 42 at 325 and pulled it out of oven at 125 degrees. Used a meat thermometer continuously while baking. It was delicious!!!!
I just bought 3 whole eye of round angus beef in the bag. They were such a good price for these times of such astronomical prices I bought 3 and cut them up into roasts, steaks and stew meat. The flavor was far above what I was expecting. The steaks were pretty tough but the great beefy flavor had me not caring that I had to chew them a bit more. I normally gravitate to flatiron as my favorite steak and then tri tip but for flavor this was hard to beat price wise. The pan dripping from just the steaks made a phenomenal gravy.
I have my roast marinating right now! I used horseradish mustard and cider vinegar. But kept the rest of the ingredients as directed.
The marinade smells amazing!!
I have cooked many roasts a type of cut and the method of using the high temperature and then lowering the temp. It works wonderfully to make a perfect eye of round roast!! Tomorrow after I cook it,
I will do just like on the video!! I will slice it thin and enjoy! Thank you for the great marinade recipe
Pro tip*
If you spray non stick spray to your measuring spoon before measuring your honey it won't stick and will slide right off.
grosssss
Just finished supper. Everyone was impressed. Tender, and juicy. I am usually not a fan of a eye of round roast but it came with my angus side of beef.
Thank you. I have a family member who states that she loves round steak. I don't and have never purchased round steak as a personal choice. This will allow me to make one of her favorite cuts of beef.
This is the best video to have the perfect Roast Beef for guests and for just the family.
Thank you, Diana!
This is a nice simple recipe. I take my roast and sear it in a pre-heated cast iron pan on all sides including the tips. This seals in all the juices and gives you an amazing crust. Then cook as he directed but don't overcook!!!!
Eye of round is so good! Already one of my go to's and I'm excited to try this one out too! The marinade looks awesome, and I bet you could turn that marinade into an awesome sauce using any of the pan drippings too!
The roast is marinating now. Will cook this tomorrow. Sounds amazing using your direction. Glad you don't cover it..heard that causes more shrinkage. I appreciate these to the point videos that don't drone on and on with unnecessary information .
When I was a kid my mom made overcooked (but not seared, just gray) eye of round roasts. I think some of it was health scares back then. I would appreciate more videos on cooking beef from this part of the cow. Round is inexpensive but I feel it is an unforgiving cut compared to say an inexpensive piece of chuck. It's really easy to turn round into shoe leather.
Thank you for sharing. We hope this helps produce better results than shoe leather!
We've developed a handy temperature chart to help with that. You can find it here: www.certifiedangusbeef.com/kitchen/doneness.php
@@CertifiedAngusBeefTestKitchen Thanks, the temperature chart is helpful for different cooking methods. For larger pieces of meat (not steak), what gets confusing is applying the time and temperature to the right cut of beef. For example, look up a "pot roast" recipe and it will tell you to cook by time slowly several hours. The temperature can easily climb to past well done. Cooking some cuts to well done results in shoe leather (Round could be an example), while cooking slowly to a high internal temperature on another cut makes it more tender (Chuck, brisket). It's just hard to keep it all straight.
A video that's explains the guiding principles would be really helpful. It's hard when you find a recipe online, you follow it, and the meat turns out poorly because it wasn't clear how the method relates to the cut of meat you bought at the store. I've seen the huge charts of beef cut vs appropriate cooking method, and I even downloaded your app, but more help would be great.
Delicious!!! Just change different kind if mustard, and Chicago Steak Seasoning. All rest ingredients the same. Thank you for everything
When measuring honey, spray your spoon with oil spray.
Looking forward to trying this one, it's now in the fridge until tomorrow when I will cook it
I made this recipe last night and my family loved it…
Could you sous vide the roast in this marinade and then brown it off? I love sous vide eye of round. It really tenderizes the meat.
Good one 🎉
I came for the roast but having a cute chef is a plus!
I agree. Chef gets the hot points)
I made my first eye of round roast recently. Came out a bit rare but tender. However very chewy & full of gristle. So tried roasting a few slices a bit longer, accidentally to medium. Came out drier, but was slightly easier to cut & chew/not as much gristle. But eating it with a sauce helped moisten it a little. Now skeptical if thin slices will really work in sandwiches as people say...
You're correct, I had all the ingredients and I just zipped my Ziploc bag for an overnight soak.
Can’t wait to try this 🤤🤤🤤
Hope you enjoy!
Im new to Cooking and Got this Cut of meat at a good Price at SAMS. Cant wait to Try it out thanks for the video.
Hope you enjoy
I just fail cooking steaks
I like it well done and juicy but alas don't know how
will try this
It was delicious!!!
I usually pan sear to get a nice crust and then roast low-n-slow at 225F. This recipe will do if you don't have hours to slow roast the beef.
Haven't made a Roast Beef in 20 years. It didn't quite work out back then. Rather like chewing on rubber. I followed your directions/recipe and will let you know! The marinade had a wonderful aroma!
That marinade looks delicious! This is the next roast I’m gonna try in our new oven.
Thanks, guys, for all your great videos!
Our pleasure!
Wow! Where did you find disposable paper towels? LOL!
Haha
I am glad I found this video and associated website. I haven't tried an eye of round in many years because they mostly turned out dry and tough. So I have a roast in the marinade tonight and will make it tomorrow. Because I've made a prime rib roast using this type of hot, slow, rest method with success I'm optimistic.
lol I literally had none of this in my pantry, but ill try it anyway lol
Great video , first like and comment lol
Legend!
First time cooking this cut out of meat and I’m cooking it right now
What if my eye off round doesn’t weigh the same as yours? How does that affect cooking time?
They were $35.00 @costco 7 month ago, now $50.00.
Excelente, thank you
Word
Jidion Mustard
It is cooking now. I followed to the T. I will update soon if you are correct.
We are all still waiting.
I made a eye of round roast recently. Came out rare & tender, but very chewy/full of gristle. Baked a few slices slightly longer to medium, came out dry, but easier to cut & chew
It's basically round steak
yo ur knife is dull
Do you think it would be better if you sear the meat first before putting it in the oven? Just asking because most videos here do it 🤔
Good question! The first cooking step would be 15 minutes in a 450 F oven which sears the outside of the roast. Then you'll reduce to 325 F to cook the roast through to your target temp.
@@CertifiedAngusBeefTestKitchen did one exactly yesterday and it came out pretty good
Great job!
I am sure everyone has red vine vinegar
How else do you spice up Prego?
Dirty grills... in a test kitchen.. inner K.M. getting triggered lol
.....
Major WOOF
I wonder why you have music playing in your video. It's annoying
First
Congrats!
When he said "Dijon for a bit of heat" I had to leave. Who thinks Dijon is spicy? My 8 month old would eat Dijon.
You could use any kind of mustard you wanted. It does add flavor.
I used to horseradish mustard
Why does everyone eat raw meat ?
did you print out the recipe?
I can't handle the touching meat with bare hands then rubbing raw meat juice all over the bag and tossing it in the fridge 😢