Eye of Round Roast

This lean, flavorful cut comes from the round or rear of the cow. A perfect roast to feed the family at an average of 2.5lbs. Best cooked low and slow for a soon to be family favorite.

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Recipe

Savory Coffee-Crusted Eye of Round Roast

Ingredients:

• 3-4 lbs eye of round roast
• 2 tablespoons coarsely ground coffee beans
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon cocoa powder
• 1 tablespoon Dijon mustard
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup beef broth
• 1/2 cup brewed coffee (strong and black)

Instructions:

Preheat the Oven:
Preheat your oven to 375°F (190°C).

Prepare the Roast:
Pat the eye of round roast dry with paper towels.

Create Coffee Rub:
In a bowl, combine coarsely ground coffee beans, brown sugar, smoked paprika, cocoa powder, minced garlic, Dijon mustard, olive oil, salt, and black pepper. Mix to form a flavorful rub.

Coat the Roast:
Generously rub the coffee mixture over the entire surface of the eye of round roast, ensuring it is well-coated.

Sear the Roast (Optional):
For added depth of flavor, sear the roast in a hot skillet for a few minutes on each side until a rich crust forms. This step is optional but recommended.

Place in Roasting Pan:
If not searing, place the roast directly into a roasting pan. If searing, transfer the roast to the roasting pan after searing.

Add Beef Broth and Coffee:
Pour beef broth into the roasting pan, ensuring it covers the bottom without submerging the roast. Add brewed black coffee for an extra layer of richness.

Roast in the Oven:
Roast in the preheated oven for about 25-30 minutes per pound, or until the internal temperature reaches your desired level of doneness.

Rest and Slice:
Once done, remove the roast from the oven and let it rest on a cutting board for at least 15 minutes.

Slice and Serve:
Slice the coffee-crusted eye of round roast against the grain into thin slices. Drizzle any remaining pan juices over the slices.

This unique and creative dish offers a delightful blend of coffee-infused richness and savory spices. Serve it with a side of sweet potato puree or roasted root vegetables for a truly memorable meal.

History

Eye of Round Roast

The Eye of Round Roast is a lean and economical cut of beef that comes from the round primal of the cow, specifically from the eye muscle located in the rear leg. This cut is known for its leanness and relatively low fat content compared to other cuts, making it ideal for those seeking a healthier option.

Its name comes from its round shape and the specific muscle it is taken from—the eye of the round muscle. Historically, the Eye of Round Roast gained popularity as a budget-friendly choice for households looking for affordable cuts of beef. Its lean nature made it a practical option for those seeking to reduce fat intake while still enjoying the flavor and nutrition of beef.

In the United States, the Eye of Round Roast became popular in the mid-20th century, particularly during times of economic hardship when families sought economical meal options. It gained recognition for its versatility in the kitchen, as it can be roasted, braised, or even thinly sliced for sandwiches.

Today, the Eye of Round Roast remains a popular choice for those seeking a lean and flavorful cut of beef. With a resurgence of interest in healthier eating habits, it continues to be a practical and nutritious option for home cooks and consumers.