Oven Roasted Eye Round Roast

foreign [Music] man that's cooking in this video we're going to show you how to make oven roasted eye round roast yes we're gonna make some roast beef today so there's many different cuts that you can use to make roast beef and I guess technically if you put any part of a cow into an oven then you're going to have roast beef but why is this cut special well it was on sale so first you want to start out by doing a dry Brine and use kosher salt and sprinkle it on all sides of the beef and then wrap it in Saran Wrap refrigerate it overnight and it's going to tenderize it and add flavor now you don't have to worry about this making the beef too salty you're not even really going to notice that and in fact we're going to add some salt later when it's time to cook so after refrigerating for 24 hours unwrap the beef dry it down a little bit get all the extra salt off the outside if there's any left and then what we're going to do is take a look at the surface and check for silver skin so this stuff is pretty chewy and what we're going to do is take a flexible boning knife like you see here and just put the blade slightly underneath the surface of that silver skin and try not to get too deep into the actual beef and slice it off just like this now some of the white stuff you see on here is actually fat and some of it has some silver skin underneath it some of it doesn't we're just looking for big pieces of silver skin that'll be easy to cut off and you might see this fat cap on the bottom we're going to leave that fat gap on because that's good stuff foreign but all this little stuff you see here this is really chewy um I mean you could leave it on if you want if you like chewing if you want to give your Jawbone workout that's fine that's up to you but just takes a few minutes if you want to just cut it off and give yourself a more tender and more delicious piece of meat now of course you want to be careful of your fingers and this video is sped up so it makes man look a little bit Reckless well I mean he is but the safest thing to do is just get underneath a little bit of that silver skin make a tab and hold on to it and then just slice the knife underneath just like that all right so let's get this beef seasoned down first we're gonna add a binder and so we're gonna use some olive oil and rub that in on all sides and that'll help the seasonings stick to the beef and then we're going to use some regular black pepper and that's like a thinner grain and that's going to lay down nicely onto the beef followed by some coarser grain material like kosher salt and finally we're going to add some coarse black pepper now you may be thinking that's a lot of seasoning and you're right I mean it kind of looks that way doesn't it but this is going to create a nice outer layer shell or bark and it's gonna be fine it's gonna be delicious so you want to use a skillet preferably a cast iron skillet and have it on medium high heat you want to use a teaspoon of oil your favorite oil olive oil and when that oil starts to smoke it's time to start cooking and we're going to put this beef on the fat cap side down first this is going to cook for at least three minutes maybe five we're gonna cook it to color and the reason why we're doing fat cap first is it's going to melt some of that fat and that Fat's gonna hang out in the pan and that's going to be some flavor add it to the other sides so while you're doing this you want to preheat your oven to 225 degrees Fahrenheit now something that you want to keep in mind here are your smoke detectors so there's a really good chance that Browning this beef in the pan the way we're doing it here will kick off your smoke detectors and you want to have your windows open turn on any fans that you might have nearby and if you have one of those above the range hoods with a fan in it or one of those microwaves that's above the range kick that fan on high but well if you don't do that and the fire department shows up let us know in the comments section so just because we're also going to Brown the ends I mean you don't have to but it just makes it look cool when it's all the same color and by the way if you're wondering why we're doing this step this is flavoring right here foreign reaction in action and it's going to add a lot of complex flavorings and you're gonna love it now you could make a gravy out of all the juices that are left behind there's a good chance it's a little salty with all of the seasonings that were on the beef but we're not going to get into that we're just going to continue with cooking this beef here so man's transferred this to a roasting pan although that's totally unnecessary probably could have used that cast iron skillet and there's a temperature probe inserted right down the center and the alarm is going to be set at 115 degrees Fahrenheit and that's when we're going to shut off the oven and look at that after all those minutes of browning the beef it's only 54 degrees pretty cool huh so the alarm is going off at 1 15 and you want to turn the oven off next you're going to increase the alarm to 1 30. do not do not do not open the oven do not open the oven until the beef reaches 1 30 and the alarm goes off because every time you open the oven door you let out heat and if the oven's off you're not going to reheat that oven so get yourself a wired or Wireless thermometer you're going to need one for this recipe if you don't have one you're an adult now go get one and take a look at this does that look good looks pretty brown that's flavor Brown so let's slice in and see what we got all right man's got the electric knife so he can contribute to global warming simply by using a knife but hey take a look at these slices that's looking pretty good I mean starting to make me a little hungry how about you so this looks like it came out pretty good it's a nice pink color and looks really tender very juicy for sure and it's got a little bit of a seasoning crust or bark on the outer ring of each slice and you can see that perfectly browned flavor on the Outer Edge so all you need now is some gravy and some mashed potatoes or maybe some horseradish sauce or maybe you want to make some sandwiches out of this either way this is a pretty simple recipe there's not a lot of work involved and whenever you see this cut on sale at your local market pick it up and make this recipe because look at that oh yeah does that look good or what and it sure looks bloody but uh this is definitely cooked through here or just a little pink on the inside just how it's supposed to be so I guess that's pink juice then coming out [Music] take a look at that doesn't that look good so hey thanks for watching this video if you like it click like click subscribe check out our website man that's cooking.com we've got plenty of other recipes for you to try out let us know in the comments section if you're going to try this out or if you have any questions about this recipe thanks for watching

Channel: Man That's Cooking

Views: 120,326

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Id: myBydnRb8y4

Length: 9min 8sec (548 seconds)

Published: Tue Jan 10 2023