Oven Roasted Eye Round Roast

eye round roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner, while chuck is more affordable and tender.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is a cost-effective flavor base.

red wine

🥗Healthier: grape juice

💰Cheaper: broth

Grape juice adds sweetness without alcohol, while broth maintains moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

Start with a dry brine using kosher salt, sprinkle it on all sides of the beef, wrap in Saran Wrap, and refrigerate overnight.

After 24 hours, unwrap the beef and dry it off to remove excess salt.

Check for silver skin and remove it using a flexible boning knife.

Rub the beef with olive oil to help seasonings stick.

Season the beef with black pepper and kosher salt.

Heat a cast iron skillet on medium-high heat with a teaspoon of olive oil until it starts to smoke.

Sear the beef fat cap side down for 3-5 minutes until browned.

Transfer the beef to a roasting pan and insert a temperature probe into the center.

Preheat the oven to 225°F (107°C).

Set the temperature probe alarm to 115°F (46°C) and turn off the oven once it reaches that temperature.

Increase the alarm to 130°F (54°C) and do not open the oven until the alarm goes off.

Once done, slice the beef with an electric knife and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens