January 22, 2012

Foolproof Eye of Round Roast

One of my favorite cuts of meat is the eye of round roast.  That might sound odd to some of you because it is known to be a tougher cut of meat.  But, if it's cooked right - the texture of it is anything but tough.  And the flavor?  Oh wow. The flavor of it is why I keep coming back for more.

I am going to share with you today my *tried and true* method for cooking an Eye of Round roast.  If you follow these simple steps, your roast will come out perfect each and every time.

Foolproof Eye of Round Roast


  • Eye of Round Roast (the size is up to you as we are working with internal temps - not lengths of time for cooking)
  • 1 bottle steak marinade (I like Lawry's Steak and Chop)
  • Steak Seasoning
  • Garlic cloves
  • 2 tablespoons butter


Poke holes all in the roast with a fork or meat tenderizer like I use.  Marinate it in the steak marinade in a resealable plastic bag overnight in the fridge.  

When ready to cook, drain the marinade off with a colander.  Using a sharp paring knife, cut deep slits all over the roast.  Stuff those slits with garlic cloves.  Sprinkle the roast with steak seasoning.

Heat the butter in a pan over medium-high heat.  Sear the roast on all sides. Transfer the roast to a rack in your roaster.  Sprinkle with additional steak seasoning if desired.

Place your meat thermometer in the thickest part of your roast.  I LOVE this oven safe digital thermometer that you can place the probe inside the meat - and leave the other part out of the oven.  The alarm sounds when it has reached the temperature that you set it for.  

Cook the roast in an oven preheated to 250 degrees until the meat reaches an internal temperature of 130 degrees.  Remove the roast, and let it rest for 15-20 minutes before slicing.

*Got leftovers??  Turn them into a mouthwatering Philly Cheesesteak Pizza!


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