Begin by removing your 3 to 4 pound roast from the refrigerator, and letting it settle at room temperature for about an hour. This allows for more even cooking.
Preheat the oven to 350°F, If you’re using a convection oven, set it to 325°F.
Combine mustard, the red wine, the garlic, tarragon, and black pepper. Combine well, and rub the mixture onto the roast – evenly on all sides.
See AlsoHow to Cook Eye of Round SteakPour a small amount of olive or canola oil in a large, heavy skillet, and slightly brown each side of the roast.
Place a rack into a roasting pan, and put the roast on the rack with the fat side up. Add 1 cup of beef broth (or water) to the pan to keep juices from burning.
Put the roast in the oven for 30 to 45 minutes.
Test the eye of round roast for doneness with a meat thermometer, and remove when the internal temperature reaches 130°F to 135°F. If overcooked it becomes tough and dry.
Tent the roast pan in foil to keep warm (with beef drippings), and allow it to rest for 15 to 20 minutes before slicing.
Next, prepare your au jus using the ingredients listed above. In the large, heavy skillet, lightly sweat the onion in the oil until it begins to brown.
Add the red wine and rosemary.
Simmer until you reduce the liquid to 1/3 its original amount.
Add the beef drippings from roast, but remove any large amounts of fat.
Season with salt and pepper to taste.
Thinly slice the roast against the grain and serve with au jus and side dishes, such as mashed potatoes and Brussels sprouts.
FAQs
How do you cook eye of the round so it is not tough? ›
Eye of round can be tough and lean, which doesn't make it the ideal candidate for roast beef, but a short sear in super-hot heat followed by a long rest in a closed oven is guaranteed to get you a tender, juicy roast every single time. Make sure to slice very thinly across the grain for best results.
What is the best cooking method for eye round steak? ›Eye of round steak is best cooked using dry-heat methods such as broiling, grilling, roasting, or pan-frying. To pan-fry, heat a skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the steak and cook for about 3 minutes per side.
What temperature should an eye of round roast be cooked at? ›Test the eye of round roast for doneness with a meat thermometer, and remove when the internal temperature reaches 130°F to 135°F. If overcooked it becomes tough and dry. Tent the roast pan in foil to keep warm (with beef drippings), and allow it to rest for 15 to 20 minutes before slicing.
What grade is Harris Ranch beef? ›Harris Ranch beef is available in all three beef grades: Prime has the most marbling. Usually sold to high-end restaurants, Prime beef may also be featured at specialty meat markets and some supermarkets. Choice has a little less marbling than Prime.
Is it better to cook a roast at 325 or 350? ›When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.
How long do you cook an eye of the round at 325 degrees? ›Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender. Slowly cooked with moist heat is going to make this roast delicious.
What's the best way to cook round steak so that it's tender? ›The best way to cook Round Steak is with moisture, which makes this cut of meat much more tender. Moist cooking includes slow cooking and braising.
Why is eye of round roast tough? ›Eye of round is a lean muscle that is part of the primal beef round—the upper hind leg of the beef. Being a leg, most of the round is very tough, which makes it great for stewing, but the eye of round is relatively tender. It often comes with a fat cap, but may come trimmed bare.
Should I brine my eye of round roast? ›Brining is the secret to a tender and juicy eye of round roast. The overnight soak infuses flavor and keeps moisture in while roasting.
What is the difference between eye and round roast? ›Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast. This is called beef silverside in the UK, Ireland, Australia and New Zealand. Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher.
Is Harris Ranch good meat? ›
Cattle remain on our grain-based diet for about 120 days or until they reach a finished weight of approximately 1,250 pounds. Meticulous attention to feeding practices helps ensure that Harris Ranch beef is the most flavorful, tender and juicy beef available.
Who buys Harris Ranch beef? ›Harris Ranch Beef Holding Co., California's largest cattle-raising operation, is being sold. The company's 800-acre Central Valley feedlot, which can hold up to 250,000 cattle, and its slaughterhouse and processing facilities are being sold to Hanford-based Central Valley Meat Co.
What is Harris Ranch famous for? ›Harris Ranch operates one of the largest cattle finishing facilities in the Western United States, and is one of only a few American beef producers who produce beef exclusively from cattle fed in their own feedlot.
How do you cook round steak so it is not tough? ›Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling, so this cut is best suited for slow cooking methods with gentle, moist heat. The low-and-slow cooking process helps to tenderize the meat, maintain its moisture, and result in fork tender steaks.