Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Eye Of Round Roast

Got one thawing in the refrigerator. Looking to cook it on Tuesday. Anyone have a good recipe. Beef BTW.

I make corned beef/pastrami out of them, or just slow smoke them. I slice the meat thin because it is pretty tough.

Pot roast.

Mississippi roast.

Agree with TK, tends to be tough.

I never had much good luck with that cut, quit cooking them a long time ago.

I am stubborn enough to keep trying. No success as yet. Probably should heed the old saying, "If at first you don't succeed, try, try again. Then quit. Don't be a damned fool about it".

Season and cook it like prime rib. Then let it cool overnight. slice thin with slicer serve with Johnny's Au-jus as french dip

Slice thin across the grain, make jerky.

Tough, no fat. Corned beef is an idea, but I like fat on corned beef.

Sorry, I'm coming to this conversation so late, but I've had good success with the sous vide method. I've "cooked" that cut of beef for 24 hours at 130 degrees, which does a good job of tenderizing it. I then sear it over a smokin' hot grill.

Even when it isn't tough it lacks flavor.

Mathman, it is true after I finish with an eye round roast it's still not a rib eye, but it also didn't cost nearly as much per pound either. With some gravy, mashed potatoes, etc., it ain't half bad.

This.

When you are hungry enough, it'd be great raw.

And more tender besides.

That’s what I ended up doing. It was OK. Next half a beef I get I’ll have that roast ground into burger.

Wow! That has always been a special cut around here on moose, caribou, and deer. My favorite is to roast it in coarse salt. First a layer of salt goes down. Then a layer of good mustard all around the EOR and then completely cover in more salt. Good-sized caribou takes about 20 minutes for R-MR. Moose takes double the time.

Yes. Elk or Deer Eye of round is much better

Just roast it like normal.


Grind the leftovers for sandwich meat.

Jim would prefer you to use BEEF !!

Pot roast, specifically sauerbraten. Had a German cook (classically trained; went on to be the executive chef for a cruise line) tell me that's all he used for sauerbraten. We do ours low & slow, e.g., no more than 275.

Sauerbraten, a traditional German way to ruin a pot roast.