I gave a cooking class to a bachelorette party this weekend, and I heard a concern from the young bride-to-be, that I hear often from people in my classes: “I know how to cook chicken, I’ve mastered ground beef. I want to start cooking other meats, but I don’t know what to buy or how to cook it.”
One of the cuts I discussed with her was Eye of Round. There are many reasons I love this cut and consider it a Smart Ingredient. It is reliable, it makes a beautiful roast, it is always a nice low-fat cut, it’s inexpensive, and it is versatile. A four pound roast typically costs me a little over $10, serves my family of 5 a Roast for one-night’s dinner, with enough leftover to make into Beef Stew. Last week’s post gave you the recipe for the stew using the leftover Round, and below I give you my favorite preparation for the Eye of Round roast. These recipes are part of the Cook Once… Eat Twice!, 40 Dinner Duos collection.
I alos included another great way to use this cut to make roast beef sandwiches in the crock pot. Perfect for football parties, tailgaiting, or just a great weeknight dinner. Sometimes all you need is one great cut of meat to achieve many different dinners.
Roast Eye of Round with Herbed Mustard Crust
Ingredients
- 1 eye of round roast, approximately 4 pounds
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine
- 3 cloves garlic, minced
- salt & pepper
- ½ teaspoon tarragon
- ½ cup beef broth
Heat oven to 450°F (225°C). Line a roasting pan with foil; place roast, fat side up on a roasting rack in the pan. Add broth to the pan to keep juices from burning. Combine mustard, red wine, garlic, and seasonings. Rub roast all over with the mustard mixture. Put in the oven; reduce heat to 325°F (165°C). Roast for about 1 to 1 1/2 hours, or until a meat thermometer registers about 150° to 160°F (80 C) for rare to medium. Let rest for 10 minutes before slicing.
Eye of Round Roast Beef Sandwiches
Ingredients
- 1 3-4 pound Eye of Round
- 1 can Pepperoncini with juices
- 1 bottle or can of beer
- 1 can tomato paste
- rolls
Place first four ingredients in crock pot or slow cooker. Stir to blend. Simmer 6 – 8 hours until beef is falling apart. Serve on rolls with cheese if desired.
