Are you looking for a classic, delicious and easy-to-make roast recipe that will satisfy your cravings for a hearty and comforting meal? Look no further than Pioneer Woman’s Eye of Round Roast recipe.
Pioneer Woman, also known as Ree Drummond, is a well-known American blogger, author, and television personality. She is widely recognized for her popular cooking and lifestyle blog, The Pioneer Woman, which she started in 2006.
Through her blog, Drummond shares her love for cooking, entertaining, and living on a ranch in Oklahoma with her husband and four children.
Eye of Round Roast recipe is a true family favorite, featuring a juicy and tender cut of beef that is seasoned to perfection and slow-cooked to perfection.
The recipe is simple yet flavorful, and the result is a beautifully cooked roast that will impress your guests and leave your taste buds wanting more.
Whether you’re hosting a dinner party or simply want to enjoy a cozy night in with your loved ones, Pioneer Woman‘s Eye of Round Roast is sure to be a crowd-pleaser.
This recipe is for a flavorful and tender Eye of Round Roast. The roast is first seasoned with a mixture of salt, pepper, garlic powder, and thyme before being seared in a hot skillet. Then, it’s slow roasted in the oven with beef broth until it reaches an internal temperature of 135°F. The result is a delicious and impressive main dish that’s perfect for a special occasion or Sunday dinner.
Mix together the salt, black pepper, garlic powder, and thyme in a small bowl.
Rub the seasoning mixture all over the roast.
Heat the canola oil in a large skillet over high heat.
Sear the roast in the skillet for 2-3 minutes on each side, until browned.
Place the roast in a roasting pan and pour beef broth over it.
Cover the pan with foil and place it in the oven.
Roast for approximately 3 hours or until the internal temperature of the roast reaches 135°F.
Remove the roast from the oven and let it rest for 15-20 minutes before slicing and serving.
Notes
It’s important to let the roast rest before slicing to allow the juices to redistribute and the meat to become tender.
Use a meat thermometer to ensure the roast reaches the desired internal temperature.
Keyword beef broth, black pepper, canola oil
Nutritional Benefits
Protein: The Eye of Round Roast is a good source of protein, which is essential for building and repairing tissues in the body.
Iron: Beef is a rich source of iron, and this recipe provides a significant amount of this essential mineral. Iron is necessary for healthy blood circulation and oxygen transport in the body.
Vitamin B12: Beef is also a good source of vitamin B12, which is important for maintaining healthy nerve and blood cells.
Zinc: Zinc is another important mineral found in beef, and this recipe provides a good amount of it. Zinc is necessary for a healthy immune system and wound healing.
Low-carb: This recipe is low in carbohydrates, making it a good option for people on a low-carb or ketogenic diet.
Side Dishes
There are many side dishes that pair well with Pioneer Woman Eye of Round Roast. Here are some ideas:
Mashed Potatoes: Creamy and buttery mashed potatoes are a classic side dish that goes well with roast beef.
Roasted Vegetables: Roasted vegetables such as carrots, Brussels sprouts, and sweet potatoes complement the rich flavor of the roast.
Green Beans: A simple side dish of lightly steamed or roasted green beans seasoned with garlic and lemon juice adds a bright, fresh flavor to the meal.
Grilled Asparagus: Grilled asparagus drizzled with olive oil and balsamic vinegar provides a deliciously light and refreshing complement to the richness of the roast.
Caesar Salad: A crisp Caesar salad with homemade dressing and croutons is a refreshing and light side dish that complements the richness of the beef.
Conclusion
The Pioneer Woman Eye of Round Roast recipe is a flavorful and nutritious main dish that provides a good source of protein, iron, and other essential nutrients. This recipe is easy to follow and uses simple ingredients to create a tender and delicious roast that’s perfect for a special occasion or Sunday dinner.
Remember to use a meat thermometer to ensure the roast reaches the desired internal temperature for safe consumption. Overall, this recipe is a great option for anyone looking for a healthy and satisfying meal.
What is eye of round steak good for? Cooks often use eye of round steak for soups, stews, steak sandwiches, or other dishes that require cut or cubed steak. Some chefs also keep eye of round as a roast, cooking it slowly in the oven or a slow cooker to tenderize it.
Chuck pot roasts have more fat, and therefore more flavor, than those from the round. Beef round roasts suitable for pot roasting are round tip, round rump, bottom round and eye round roasts. Most beef round and chuck pot roasts can be used interchangeably, with only slight adjustments in cooking time.
Eye of round is a lean muscle that is part of the primal beef round—the upper hind leg of the beef. Being a leg, most of the round is very tough, which makes it great for stewing, but the eye of round is relatively tender. It often comes with a fat cap, but may come trimmed bare.
How to tenderize eye of round roast? The way we are tenderizing this lean cut of meat is by marinating it for 24 hours. There is salt in it from soy sauce and acid from lemon juice. Both will help make this a very tender roast recipe.
Eye of round steak is best cooked using dry-heat methods such as broiling, grilling, roasting, or pan-frying. To pan-fry, heat a skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the steak and cook for about 3 minutes per side.
Test the eye of round roast for doneness with a meat thermometer, and remove when the internal temperature reaches 130°F to 135°F. If overcooked it becomes tough and dry.
Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. Used as a roast or cut into steaks. Steaks cut from the roast are used in stews or processed into cube steak. Also called breakfast steak, wafer steak, sandiwch steak, minute steak.
These three prime cuts are all fantastic for roasting, as they are very tender and can be carved into large lean slices. However, because the muscles used for these cuts carry less marbling, they are usually sold 'barded'.
Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. Roast at 500 degrees, uncovered, for 7 minutes per pound. Our roast was a little over three pounds, so I cooked it for 25 minutes.
This extremely lean cut is shaped similar to a Tenderloin, but is much less tender. It's often packaged as a roast or steaks, but can be fabricated into Stew Meat or Cubed Steak. An elongated muscle located in the center of the Round, thus the name “Eye.”
Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender.
Braise it in the oven, low and slow, or a slow-cooker. It will take hours, but you get a fall-apart roast that can be delicious, especially if you are braising it in a flavorful liquid. Think chili, for example, or a good stew base. The low and slow breaks down the collagen and makes the meat tender.
Top Round meat is usually more tender than Bottom Round cuts. Still, if you plan to grill it, it's best to cook it medium rare and slice it thinly against the grain, in order to prevent it from being too tough and chewy.
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