Cooking a frozen eye round roast is nearly identical to cooking a thawed roast, although it does take approximately twice as long. Season it to taste, and roast it until it reaches the desired internal temperature.Know More
Preheat the oven to 425 degrees Fahrenheit. While the oven is heating, lightly grease a roasting pan and season the frozen eye round roast with salt and pepper. Rub it with additional herbs or seasonings if desired.
Place the roast in the prepared pan with the fat side facing up. Roast the meat for approximately 1 1/2 hours uncovered. A thawed roast typically takes 40 to 45 minutes to cook. Since the eye round is frozen, it needs approximately double the cooking time.
Insert an instant-read thermometer in the meatiest part of the roast. Remove the eye round from the oven once it reaches 135 degrees for medium-rare, 150 degrees for medium or 160 degrees for well-done.
Transfer the roast to a carving board, and cover it with foil. Allow the meat to rest for 20 minutes before slicing and serving. Optionally, add the roasting juices to a saucepan, add extra beef broth and let it simmer for two minutes. Serve the warm au jus with the beef.
The most important part of preparing eye of round roast is finishing it in the oven for two hours. After roasting the meat at five minutes per pound, the oven must be turned off, and the roast should sit until reaching an internal temperature of at least 120 degrees F.Full Answer >
Websites such as All Recipes and the Food Network feature recipes for preparing eye of round roast in a slow cooker. Slow cooker cookbooks often also have recipes for eye of round roast.Full Answer >
An example of a round roast recipe is herb-crusted roast beef with horseradish cream sauce. This recipe takes 75 minutes to make and requires a food processor, wire rack and pan.Full Answer >
Eye of round steak can be braised or put into a slow cooker to release the juices and make it more tender; it is not recommended that the eye of round steak be grilled. Eye of round steak is a cut of steak that is dry and somewhat chewy; grilling the steak will often make it drier.Full Answer >