Cooker Eye of Round Roast: Step-by-step recipe, cooking temperature, preparation time, and calorie content.

Recipe: Slow-Cooker Eye of Round Roast – Lean and Juicy

Ingredients:

 • Eye of round roast (beef): 1.5 kg (approx. 3 lbs.)

 • Olive oil: 2 tbsp

 • Kosher salt: 1 tsp

 • Black pepper: 1 tsp

 • Minced garlic: 3 cloves

 • Dry rub seasoning: 2 tsp (optional)

 • Beef broth: 1 cup

 • Red wine: ½ cup (optional)

 • Bay leaves: 2-3

 • Carrot: 1 large, peeled and coarsely chopped

 • Celery stalk: 2-3, coarsely chopped

 • Yellow onion: 1 medium, quartered

 • Fresh rosemary or thyme sprigs: 2-3 (optional)

Instructions:

Step 1: Preparing the Beef

 • Pat the eye of round roast dry with paper towels.

 • Rub the roast generously with kosher salt, black pepper, and minced garlic. Optionally, apply a dry rub seasoning for extra flavor.

 • Allow the seasoned roast to sit at room temperature for 15-20 minutes to help the flavors penetrate.

Step 2: Sealing the Roast

 • Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat.

 • Brown the roast on all sides until a deep golden crust forms (approximately 3-4 minutes per side).

 • Transfer the browned roast to the slow cooker insert.

Step 3: Adding Liquid and Aromatic Vegetables

 • Pour 1 cup of beef broth and optionally ½ cup of red wine into the slow cooker.

 • Add bay leaves, carrots, celery, yellow onion quarters, and fresh rosemary/thyme sprigs if using.

 • Give everything a quick stir to combine.

Step 4: Slow Cooking

 • Cover the slow cooker and cook on LOW for 8 hours or HIGH for 4-5 hours, until the internal temperature reaches 145°F (medium rare) or 160°F (medium).

 • Check periodically, adjusting liquid level if necessary.

Step 5: Resting and Carving

 • When the roast is done, remove it from the slow cooker and transfer to a cutting board.

 • Let the roast rest for 10-15 minutes to redistribute juices.

 • Slice the roast against the grain into thin slices.

Step 6: Serving

Serve the carved roast slices with gravy made from the cooking liquids, and accompany with steamed vegetables, mashed potatoes, or a crisp green salad.

Tips:

 • Avoid opening the lid frequently during cooking to retain moisture.

 • If the roast appears dry, add more broth midway through cooking.

 • Consider using leftovers in sandwiches, salads, or soups.

Enjoy your perfectly cooked, tender, and juicy eye of round roast!

Choosing the Perfect Meat for Eye of Round Roast

Selecting the right piece of meat for your Eye of Round Roast is crucial for achieving a tender, flavorful result. Here’s why choosing meat from the hip region (also known as the “round” section) is an excellent decision:

Why Hip Region Meat is Ideal

Meat from the hip area, particularly the Eye of Round cut, possesses several key advantages:

 • Leanness: Eye of Round is naturally very lean, containing less fat than other cuts. It’s perfect for health-conscious individuals seeking lower-calorie meals.

 • Cost-effectiveness: Compared to pricier cuts like ribeye or sirloin, Eye of Round offers great value for money without compromising quality.

 • Flavor Potential: Although inherently lean, this cut absorbs marinades and seasonings exceptionally well, enhancing its flavor significantly.

 • Versatile Texture: While tougher raw, when cooked correctly via slow-braising methods, it turns fork-tender and succulent.

How to Select the Best Piece

When shopping for Eye of Round Roast, follow these tips:

 • Look for firm, dark-red flesh with minimal visible fat.

• Choose uniform-sized cuts weighing around 1.5-2kg (3-4 pounds) for even cooking.

 • Ask your butcher to trim any unnecessary sinews or connective tissue.

Preparation Methods

To maximize tenderness and flavor retention:

 • Season the roast generously with salt, pepper, and preferred seasonings.

 • Brown the meat first in a hot skillet to create a nice crust.

 • Slow-cook either in a Dutch oven or slow cooker with appropriate liquids (broths, wines, etc.).

By selecting and preparing the Eye of Round Roast thoughtfully, you unlock its potential for being an outstanding centerpiece at any gathering!

Timing for Preparing Eye of Round Roast

Cooking times vary based on the method chosen. Here’s a breakdown of approximate timelines for each approach:

Slow Cooker Method

 • Preparation Time: 15-20 minutes (seasoning, browning, setting up slow cooker)

 • Cooking Time:

 • On LOW setting: 8-10 hours

 • On HIGH setting: 4-5 hours

 • Resting Time: 10-15 minutes post-cooking

Total Time: Roughly 8.5-10.5 hours (LOW) or 4.5-5.5 hours (HIGH)

Oven-Roasting Method

 • Preparation Time: 15-20 minutes (trimming, seasoning, pre-heating oven)

 • Cooking Time:

 • At 325°F (165°C): 2-2.5 hours

 • At 350°F (180°C): 1.5-2 hours

 • Resting Time: 10-15 minutes

Total Time: Between 2.5-3 hours depending on temperature and size of the roast.

Instant Pot/Sous-Vide Method

 • Preparation Time: 15-20 minutes (pre-seasoning, vacuum-sealing)

 • Pressure Cooking Time: 60-90 minutes (depending on thickness)

 • Seared Finish: 5-10 minutes (optional)

 • Resting Time: 10-15 minutes

Total Time: Approximately 2-2.5 hours

Choosing the most convenient method depends largely on available tools and schedule flexibility. Each option yields satisfying results provided the correct temperature and duration are followed.

Temperature Guidelines for Cooking Eye of Round Roast

Proper temperature control is critical to achieving a tender, juicy Eye of Round Roast. Different cooking methods demand specific temperature settings to optimize results. Here’s a detailed overview:

1. Slow Cooker Method

 • Low Setting:Internal temperature rises gradually, requiring 8-10 hours for thorough cooking.Goal: Reach 145°F (Medium-Rare)or 160°F (Medium) internally.

 • High Setting:Accelerates the cooking process, taking 4-5 hours total.Still aiming for 145°F-160°F internal doneness.

Pro-Tip: Always check with a thermometer inserted into the thickest part of the roast to verify accurate temperature readings.

2. Oven Roasting

 • Recommended Temperatures:

 • 325°F (165°C): Suitable for slower, gentler cooking, leading to fall-apart tenderness (2-2.5 hours). 

 • 350°F (180°C): Faster option yielding firmer but equally tender results (1.5-2 hours).

Tip: If aiming for medium-rare, pull the roast at 135°F, letting residual heat carry it to target doneness.

3. Instant Pot Pressure Cooking

 • Pressure Settings:

 • Manual Mode (High Pressure):Programmed for 60-90 minutes, depending on roast thickness. 

 • Natural release afterward ensures even distribution of juices.

Important: Verify internal temperature reaches 145°F-160°F upon completion.

4. Sous Vide Method

 • Water Bath Temperature:

 • 130°F (54°C): Perfect for medium-rare consistency, needing 2-3 hours immersion. 

 • 140°F (60°C): Yields medium-done texture after 2-3 hours.

Post-Searing: Flash-sear the sous-vided roast in a hot skillet or blowtorch to achieve a beautiful outer crust.

Remember, consistent monitoring of internal temperatures ensures safe consumption while maintaining peak flavor and tenderness.

Caloric content of Eye of Round Roast

Eye of Round Roast is a cut of beef known for its low fat content and high protein levels. Here are some general nutritional facts about this type of roast per standard serving size (about 3 oz or 85 grams):

 • Calories: Approximately 170–180 calories

 • Protein: Around 27–30 grams

 • Fat: Typically less than 5 grams (mostly unsaturated)

 • Carbohydrates: Negligible amount

This makes it an excellent choice for those looking to maintain lean muscle mass while keeping their calorie intake relatively low. However, it’s important to note that the exact numbers can vary depending on factors such as cooking method, seasoning used, and individual preparation techniques.

Seasonings Suitable for Eye of Round Roast

When preparing an eye of round roast, you want to enhance its natural flavors without overpowering them. Here’s what works well with this particular cut of meat:

Recommended Seasonings:

 • Salt & Pepper: Basic but essential. They bring out the richness in flavor.

 • Garlic Powder/Granulated Garlic:Adds depth and subtle garlic notes.

 • Onion Powder: Complements the savory profile nicely.

 • Dried Thyme: Provides earthy undertones.

 • Rosemary: Aromatic herb often paired with beef.

 • Bay Leaves: Infuse subtle herbal aromas during slow-cooking.

 • Paprika (Smoked or Sweet): Enhances color and adds mild smokiness.

 • Mustard Powder: Brings tanginess if desired.

 • Fresh Herbs like Parsley, Oregano, Sage: Lighter herbs add freshness when garnishing.

For rubs, consider combining these ingredients to create a balanced blend tailored to your taste preferences.

Seasonings to Avoid or Use Sparingly:

While many spices complement the eye of round roast beautifully, there are certain ones that might not work harmoniously with its delicate texture and flavor:

 • Cayenne Pepper: Too much heat can mask the nuanced tastes of the meat.

 • Chili Flakes: Same issue—excessive spice detracts from subtler tones.

 • Heavy Spices Like Cumin/Coriander:These strong flavors could overwhelm the mild taste of the roast.

 • Lemon Juice/Zest: Acidity may toughen the already lean cut.

 • Soy Sauce/Tamari: Their salty nature should be applied cautiously since salt has been added separately.

 • Anchovy-Based Products: Fishy elements don’t pair well unless you’re aiming for something specific like a Mediterranean twist.

By sticking to simple yet complementary seasonings, you’ll ensure that every bite highlights the unique qualities of your eye of round roast!

Side dishes to accompany the main course

Eye of Round Roast pairs excellently with various side dishes that complement its lean and tender characteristics. Here are some popular accompaniments:

Side Dishes

 • Roasted Vegetables: Carrots, parsnips, potatoes, Brussels sprouts, etc., cooked until golden brown.

 • Mashed Potatoes: Creamy mashed potatoes topped with butter and chives.

 • Green Beans Almondine:Fresh green beans sautéed with slivered almonds and butter.

 • Herb-Roasted Root Veggies: A mix of root vegetables tossed in olive oil and herbs then baked.

 • Grilled Asparagus: Simple grilling brings out the best flavor in asparagus spears.

 • Wild Rice Pilaf: Nutritious wild rice mixed with mushrooms and thyme.

 • Seasonal Salads: Light salad greens dressed simply with vinaigrette.

 • Baked Sweet Potato Fries: Crispy sweet potato fries served alongside.

 • Classic Bread Rolls: Warm bread rolls brushed with butter make great additions.

Sauces

To further elevate the dish, try one of these classic gravies or sauces:

 • Au Jus Gravy: Made using pan drippings and stock, creating a rich broth-like sauce.

 • Red Wine Reduction: Red wine simmered down with shallots and herbs for complexity.

 • Horseradish Cream: A zesty cream sauce made with horseradish, sour cream, and lemon juice.

 • Port Wine Sauce: Rich port wine combined with demi-glace and reduced to thicken naturally.

 • Beef Demi-Glace: A traditional French-style reduction providing intense umami flavor.

These combinations will help balance the lean nature of Eye of Round Roast and offer diverse textures and flavors.

15 FAQs About Slow Cooker Eye of Round Roast