Go Back
Simple every day pantry ingredients for the easy pour over marinade

Budget-Friendly Eye Of Round

This eye of round is a flavorful, juicy, tender hunk of beef with very little waste! It is great as a thinly sliced roast with mashed potatoes, sandwiches, on top of a bed of salad greens.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 2 1/2 -3 pound Eye of round beef roast Purchased at Costco for about $5 a pound, can find it on sale often
Marinade
  • 1/2 cup Coconut Aminos
  • 1/3 cup Soy Sauce
  • 1/3 cup Olive Oil
  • 1 tsp Garlic Powder or 3 cloves minced garlic
  • 1/2 tsp Onion Powder
  • 1 tsp Ground Black Pepper
  • 1 lime, zest and juice optional
Oil for skillet
  • 2 Tbs avocado, coconut, or other hi temp oil for skillet

Equipment

  • 1 Oven
  • 1 Cast Iron Skillet 10" or 12"
  • 1 Zip Top bag Quart or gallon, depending on fit of roast
  • 1 Meat Thermometer

Method
 

  1. Put roast in zip top bag
  2. Carefully pour marinade ingredients over roast in zip top, one ingredient at a time
  3. Make sure zip top is closed. Move roast around in marinade so all the ingredients are mixed and come in contact with all of the roast
  4. Let roast sit in refrigerator for 1 hour
  5. At this point, you either choose continue to marinate it in the refrigerator for a few more hours, or put in freezer
  6. If Freezing: Put in freezer and remove a day before you are going to roast it. Thaw in refrigerator 12-18 hours or until fully thawed.
  7. From this point on, the recipe is the same for either method.
  8. Let roast sit at room temperature in bag for 30 minutes
  9. Drain marinade from roast.
To Roast:
  1. Put 2 Tbs avocado, coconut or other high temp oil in cold cast iron skillet. Place in oven to preheat pan
  2. Preheat oven to 450°. When it reaches temperature, set timer for 10 minutes
  3. With potholder or oven proof gloves, carefully remove hot pan from oven, set on hot pad
  4. Take roast out of bag. With tongs, carefully place roast in skillet. It will sizzle!
  5. Put pan with roast back in oven. Bake at 450° for 15 minutes
  6. Lower oven temperature to 350°.
  7. Bake for 15 minutes, or until meat thermometer inserted in middle of roast registers 120-125°
  8. Remove from oven. Let rest for 15 minutes. Roast will continue cooking
  9. Slice thinly with a very sharp knife

Notes

Note: if you are going to freeze this roast, you will need to allow  12-18 hours for it to thaw in the refrigerator. We almost always do this.  It's convenient to have it ready to go; you just have to take it out to let it thaw the day before.
If you want to eat the roast the same day you get it without freezing, just pour in the marinade ingredients and let it sit in the refrigerator at least an hour until ready to roast.  Then let it sit at room temperature for 30 minutes.  Most marinated meat recipes don't call for marinating the meat too long, but this cut of beef can marinate several hours in the refrigerator because it is so think and dense.  
Personally, I like the way it tastes after it is frozen and thawed.  It seems like the marinade flavors the meat more.