Eye of round roast is the most tender cut of meat from the round, but it has very little fat, which means it can dry out and become tough while cooking if you're not watching the time. The length of time to cook the roast depends on the size of the cut of meat, how well you want it cooked and how you cook it--in a roasting pan or in an oven bag.
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Things you need
- Eye-of-Round roast
- Kitchen scale
Weigh the eye of round roast on the kitchen scale.
Multiply the roast's weight by 35 to 38 minutes for rare, 35 to 45 minutes for medium-rare, 45 to 53 minutes for medium, 45 to 60 minutes for medium-well and 55 to 68 minutes for well-done if you're going to cook the eye of round roast in a roasting pan. A 1.36kg. roast cooked to medium would take about 2 hours, 45 minutes.
Cook a 2- to 1.36kg. roast for 1 hour to 1 hour, 15 minutes and 1 hour,15 minutes to 1 hour, 45 minutes for a 3- to 2.27kg. roast if you're using an oven bag.
Determine doneness by temperature. An eye of round roast will continue to cook after you remove it from the oven. The final temperature will determine doneness. Therefore, remove the roast from the oven about -12.2 degrees C before your desired doneness. The final temperature for rare is 60 degrees C; medium-rare is 62.8 degrees C; medium is 71.1 degrees C; medium-well is 73.9 degrees C; and well-done is 76.7 degrees C.
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