I like to think I am a pretty savvy grocery shopper. There are two ways to become one.
- Shop your sale flyers. If chicken isn’t on sale one week, I am not making chicken dishes that week.
- Use a bigger cut of protein to morph that one ingredient into many other dishes throughout the week.
One cut of beef I love to use is Eye of Round. It has the same texture and taste as tenderloin when cooked to medium rare, at a fraction of the cost.
A lesson you need to pay attention to with any cut of beef is to make sure your beef is at room temperature before cooking. Cold beef + hot pan = tough beef.
Eye of Round Roast
Scroll down for a printable version of this recipe
2 – 2.5 pound eye of round roast
1 teaspoon canola oil
2 tablespoons favorite steak seasoning (I use Dak’s steakhouse seasoning)
1/2 teaspoon salt
1/2 teaspoon pepper
Heat oven to 250 degrees. Rub the seasoning, salt and pepper into the beef.
Heat an oven safe pot with the canola oil. Sear all sides of the beef and then bake in oven until it reaches an internal temperature of 130 degrees.
Let rest a minimum of 45 minutes before slicing.
You should always factor in the residual heat after you pull the beef out of the oven or off of the grill.
Second tip on slicing that beautiful roast? Please, please let it rest. If you cut beef within minutes of cooking all the juices run out on your cutting board and your meat will be dry as a bone, especially if you plan on using the beef in other dishes later in the week.
For this size roast, I let it rest for 45 minutes before slicing, and look at how perfect that is cooked!
With the leftovers you can make this deconstructed beef and potatoes. Simply pan fry sliced baked potatoes until crispy, top with the beef and sautéed mushrooms.
Make Taco Tuesday steak taco night! Stuff with veggies and cheese for a perfect and simple weeknight dinner.
And another great way to use up leftover beef roast – toss it in a stir fry with lo mein noodles, which cook in less than 5 minutes.
If you need to brush up on your beef skills, check out these upcoming classes that feature steak at The Chopping Block:
- Steakhouse DIY
- Surf and Turf Saturday, March 28 6pm Merchandise Mart
- Italian Night Out
- Culinary Concepts: Meat Cookery Tuesday, March 17 6:30pm Lincoln Square
- Food and Wine of Argentina
Understanding different meat cuts and how to cook them is truly an art form. Once you master these techniques, you'll see the benefits of home butchery, including some pretty major cost savings. Learn all about it in our Home Cook's Guide to Butchery.
What’s your favorite cut of beef? Let me know in the comments section below.
Eye of Round Roast
ingredients:
- 2 – 2.5 pound eye of round roast
- 1 teaspoon canola oil
- 2 tablespoons favorite steak seasoning (I use Dak’s steakhouse seasoning)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
instructions:
How to cook Eye of Round Roast
- Heat oven to 250 degrees.
- Rub the seasoning, salt and pepper into the beef.
- Heat an oven safe pot with the canola oil.
- Sear all sides of the beef and then bake until it reached an internal temperature of 130 degrees.
- Let rest a minimum of 45 minutes before slicing.
