Irresistible Recipe for Eye of Round: A Tender and Flavorful Delight

If you're searching for the perfect dish to impress your family or guests, look no further! This recipe for eye of round is a culinary gem that combines sim……

If you're searching for the perfect dish to impress your family or guests, look no further! This recipe for eye of round is a culinary gem that combines simplicity with sophistication, making it an ideal choice for any occasion. Eye of round, known for its lean and flavorful meat, is often overlooked, but with the right preparation, it can become the star of your dinner table.

### Why Choose Eye of Round?

Eye of round is a cut of beef that comes from the round primal, located at the rear of the cow. This cut is known for its rich flavor and lean texture, making it a healthier alternative to fattier cuts. However, it can be tough if not cooked properly, which is why this recipe for eye of round focuses on techniques to ensure tenderness and juiciness.

### Ingredients You'll Need

To make this delectable dish, gather the following ingredients:

- 2-3 lbs of eye of round roast

- 2 tablespoons olive oil

- 4 cloves garlic, minced

- 1 tablespoon fresh rosemary, chopped

- 1 tablespoon fresh thyme, chopped

- Salt and pepper to taste

- 1 cup beef broth

- 1 tablespoon balsamic vinegar (optional)

### Step-by-Step Cooking Instructions

1. **Preparation**: Start by preheating your oven to 325°F (163°C). While the oven is heating, take the eye of round roast out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps in even cooking.

2. **Season the Meat**: Rub the roast with olive oil, then generously season it with salt, pepper, minced garlic, rosemary, and thyme. The herbs not only enhance the flavor but also add a beautiful aroma to your dish.

3. **Searing**: In a large skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, sear the roast on all sides until it develops a rich, brown crust. This step is crucial as it locks in the juices and flavors.

4. **Roasting**: Transfer the seared roast to a roasting pan. Pour the beef broth into the pan, which will help keep the meat moist during cooking. If you like a tangy flavor, drizzle balsamic vinegar over the roast.

5. **Cooking Time**: Place the roasting pan in the preheated oven. Roast for about 25 minutes per pound for medium-rare, or until the internal temperature reaches 135°F (57°C). Use a meat thermometer for accuracy.

6. **Resting**: Once cooked, remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for at least 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is tender and juicy.

### Serving Suggestions

Once rested, slice the eye of round against the grain into thin pieces. This technique is essential for maximizing tenderness. Serve with your choice of sides, such as roasted vegetables or creamy mashed potatoes. Drizzle some of the pan juices over the slices for added flavor.

### Conclusion

This recipe for eye of round is not just a meal; it's an experience. The combination of herbs, the searing process, and the careful roasting creates a dish that is both flavorful and tender. Whether it's a family gathering or a special occasion, this eye of round roast will surely leave a lasting impression on your guests. Try it out, and watch as it becomes a favorite in your household!