Beef Eye of Round
Big lump of Beef [#171C, Cuete (Spanish)]

This cut consists of a single oval muscle, which is supposed to be the tenderest part of the Round. That still isn't all that tender, so salting and special slow cooking methods have been developed.

The photo specimen, actually half of an Eye of Round, was 2-1/2 pounds, 2-3/4 x 5 inches on the wide face and 6-1/2 inches long.

More on Cuts of Beef.



Cooking:   Several methods have been developed to roast this chunk of meat and get it tender. Here is one that is reported to work well.

  1. Rub the roast liberally with kosher salt (sticks to meat better than regular salt). Put it in a plastic bag and refrigerate for at least 12 hours, but 24 hours or more is better. Some recipes do not call for this, but it will keep the meat moister.
  2. Bring the roast out and rinse it lightly and dry. Then rub with whatever seasonings you like. If you have salted the roast you don't need salt in the rub, but the rub should include some olive oil.
  3. Let the roast sit at room temperature for 1 hour so it's not so cold. Meanwhile preheat the oven to 500°F/260°C.
  4. Place the roast on a rack over a shallow pan. When you are sure the oven is at 500°F/260°C, slide the roast into the center of the oven and close the door.
  5. Immediately reduce the heat to 475°F/245°C and roast for 7 minutes per pound of roast (26 minutes for a 3-1/2 pound roast).
  6. Do not open the oven door. Turn off the oven and let the roast stay in there for 2-1/2 hours. DO NOT open the oven door during this time.
  7. Confirm that the roast has reached an internal temperature of 145°F/63°C. One of those digital thermometers with a long cable that measure with the door closed is very helpful for this operation.
  8. Bring out the roast. Let it rest lightly tented with foil for about 10 minutes. Slice and serve.

Some other recipes salt as above, sear all over in a large skillet and roast in a 225°F/107°C oven for 1 to 1-1/4 hours or until 115°F/46°C in the center. The oven is then turned off and the roast left in (without opening the door) until the center temperature rises to 125°F/52°C.

Yet other recipes follow the first method but add the pan searing step from the second method.

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