Also known as Round Eye Pot Roast, eye of round is a cut of meat best suited for a long and slow cooking method. For maximum tenderness, cook the eye of round in a moist environment. This is where knowing how to properly braise is an essential skill.
Heat your oven to 350F
Season the eye of round on all sides. On the burner, heat your pot on a medium setting and coat bottom of pot with oil. You will know the oil is heated when you see streaks start to form in the oil.
Pick up eye of round with the tongs and gently place it in the hot oil. Let it cook for four to five minutes on each side until all sides are browned. Remove eye of round, add carrots and cook for three minutes before adding onions and cooking for an additional two minutes.
Pour 1/4 cup of your cooking liquid into the pan and with the wooden spoon scrape up any of the remaining brown bits (fond) from the bottom of the pan. Place the eye of round back into the pot and pour your cooking liquid two-thirds of the way up the side of the roast.
Cover the pot with the lid and place the pot in the preheated oven. Cook for 2 to 2-1/2 hours making sure to check every 30 minutes for desired tenderness and liquid level.
- Texas Beef Council: Beef Eye of Round Roast and Steak
- Cooking For Engineers: Smoke Point of Various Fats
- "Culinary Fundamentals"; Johnson & Wales University: College of Culinary Arts; 2003
- Free Culinary School: Basic Braising Technique