Eye of round roast is a lean and flavorful cut of beef that's perfect for a variety of cooking methods. It's a boneless cut that's taken from the round primal, which is located in the hindquarter of the animal. This cut is great for slow roasting, and it's often used for making pot roast or beef stews. The meat is tender and juicy, with a rich and beefy flavor that's hard to resist.
One of the best things about eye of round roast is its versatility. It can be cooked in a variety of ways, depending on your preference. For example, you can cook it in a slow cooker or roast it in the oven for a delicious and tender roast beef. You can also slice it thin for sandwiches or use it in stir-fries and other dishes. This cut is also relatively affordable, making it a great choice for anyone looking for a delicious and budget-friendly meal.
When it comes to flavor, eye of round roast is a winner. The meat is lean, but it still has a rich and beefy flavor that's perfect for any dish. It's also a great source of protein and other nutrients, making it a healthy choice for anyone looking to maintain a balanced diet. So why wait? Order your eye of round roast today and start enjoying all the deliciousness that this cut of meat has to offer.
Enjoy this recipe for Peppered Ball Tip Roast
Here's a recipe for "Herb-Roasted Eye of Round Roast with Jus" using beef from HM Cattle Company:
Ingredients:
- 3-4 lb HM Cattle Company Eye of Round Roast
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp olive oil
- Salt and pepper
- 1 cup beef broth
- 1/4 cup red wine
Instructions:
- Preheat the oven to 425°F.
- In a small bowl, mix together the garlic, rosemary, thyme, olive oil, salt, and pepper to make a paste.
- Rub the paste all over the Eye of Round Roast, making sure to cover the entire surface.
- Place the roast on a roasting pan and roast in the preheated oven for 20 minutes.
- Reduce the oven temperature to 350°F and continue roasting until the internal temperature of the roast reaches 135°F for medium-rare, or 145°F for medium, about 1 hour.
- Remove the roast from the oven and let it rest for 10-15 minutes.
- While the roast is resting, make the jus by deglazing the roasting pan with beef broth and red wine, scraping up any browned bits from the bottom of the pan.
- Simmer the jus until it's reduced to a sauce-like consistency, then strain it into a gravy boat or small pitcher.
- Slice the Eye of Round Roast thinly against the grain and serve with the jus on the side.
Enjoy the delicious flavor of HM Cattle Company's beef in this hearty and savory dish.
