Eye Of Round Roast Beef
A tender and flavorful roast beef cooked slowly with aromatic seasonings and beef bouillon, perfect for hearty family dinners or special occasions.
Ingredients
Instructions
- Sprinkle the eye of round roast with seasoned salt, garlic powder, salt, and pepper.
- Sear all sides of the roast in a small amount of cooking oil in a Dutch oven until browned.
- Add 4 cups of water and the beef bouillon cubes to the Dutch oven.
- Cover the Dutch oven with a lid.
- Cook in a 300°F (150°C) oven for about 2 to 3 hours until the roast is tender.
Tips & Substitutions
For a more flavorful roast, consider marinating the eye of round in a mix of olive oil, vinegar, and your favorite herbs overnight. If you don’t have beef bouillon cubes, you can substitute with beef broth. Adjust the seasoning based on your taste preferences, and don’t forget to let the roast rest before slicing to retain its juices.
Serving Suggestions
Slice the roast thinly against the grain for tender pieces. It pairs beautifully with mashed potatoes and green beans for a classic meal. For a twist, serve with Raphus' Barbecue Sauce for added flavor, or try it in a sandwich with your favorite toppings. A side salad can also complement this hearty dish.
Storage & Reheating
Leftover eye of round roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the roast and warm it gently in a covered skillet over low heat, adding a splash of beef broth to keep it moist. Avoid overheating to prevent dryness.
Nutrition & Diet Analysis (per serving)
Each serving of Eye Of Round Roast Beef contains roughly 228 calories, with 0g protein, 1g carbohydrates, and 25g fat. Note that it is relatively high in sodium, at 494mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I tell when the eye of round roast is done?
To check for doneness, use a meat thermometer; the internal temperature should reach about 135°F (57°C) for medium-rare. Remember that the roast will continue to cook slightly while resting, so it's best to take it out a bit earlier for perfect results.
Can I cook the roast in a slow cooker instead?
Yes, you can definitely adapt this recipe for a slow cooker. Sear the roast as directed, then transfer it to the slow cooker with the bouillon and water. Cook on low for 6-8 hours until tender. This method allows the flavors to develop even more.
What can I do with leftovers?
Leftover eye of round roast can be used in various dishes. Shred or chop the meat for sandwiches, tacos, or salads. You can also mix it into pasta or stir-fries. For a comforting option, add it to a beef stew or soup for a hearty meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).