Search Angie's Recipes


Pepper Crusted Eye-of-Round Roast

Labels: { , }

© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


© 2021 | http://angiesrecipes.blogspot.com


© 2021 | http://angiesrecipes.blogspot.com


For this roast beef recipe I used an eye of round roast. This budget-friendly cut of meat comes from the hind quarter, or round, and is very lean and flavourful. This usually means that you want to cook the meat low and slow, but in this recipe, you should start the roast at a high heat, then turn off the oven and leave it for 1 hour 30 minutes or longer if your roast is heavier. The eye of the round is best (for me) when it's cooked to medium-rare, which is a range between 54.4C/130F or 57.2C/135F. But someone in the house prefer it medium-well, so I had to comproise. So if you prefer medium-rare, take it out of the oven once it hits 54.4C/130F as the roast continues to cook from residual heat.

  • 1kg Eye of round roast
  • 2 tbsp A mix of green, black and pink peppercorns
  • 1 tsp Hawaiian black lava salt
  • Olive oil
  • Tomato salad, to serve
  1. Crash the peppercorns in a mortar and pestle or place them in a plastic bag and smashing them with a kitchen mallet. Combine the crashed peppercorns with salt in a bowl.
  2. Preheat oven to 260C/500F. Rinse the meat and pat dry with paper towels. Lightly coat the meat with olive oil, then liberally apply the seasoning on all sides.
  3. Set the meat on a rack in a shallow roasting pan. Do not add water or cover. Place the roast in the preheated oven and lower temperature to 240C/475F. Roast for 7 minutes per pound.
  4. Turn oven off and let roast sit in oven for 1 hour and 30 minutes. Do not open oven door during this time period. Remove the roast and let it rest for 20 minutes.
  5. Slice the roast against the grain. Serve it with a simple tomato salad or your favourite side.
© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com


38 comments:

Tom 15/6/21 17:23

...this looks great and you garished it beautifully!

[Reply]
Pam 15/6/21 18:44

YUM! I love pepper-crusted beef. It looks delicious.

[Reply]
Martha 15/6/21 19:09

I love the pepper crust, I'm sure that's delicious! We have the same doneness situation here. I prefer medium well, hubs want medium rare. It's not as nice for presentation but I will often just cut roasts in half so we can each have it the way we want it.

[Reply]
DEZMOND 15/6/21 20:00

Bet you're spitting lava after eating so much pepper LOL

[Reply]
Brian 15/6/21 20:57

That looks totally delicious!

[Reply]
SavoringTime in the Kitchen 15/6/21 22:41

Your roast looks perfectly done, Angie! Love the peppery coating!

[Reply]
Ben | Havocinthekitchen 16/6/21 00:37

This is some stunning, restaurant-quality and magazine cover worth roast! Loving that you used the mix of peppercorns.

[Reply]
Cheyanne @ No Spoon Necessary 16/6/21 00:39

I absolutely love eye of round beef! I feel like it doesn't get the attention it deserves, so I absolutely LOVE that you are featuring it in such a BEAUTIFUL way!! This roast looks stunning and totally delicious!!!!

[Reply]
Raymund 16/6/21 00:43

Meat!!!! I love it, simple yet great crust

[Reply]
J.P. Alexander 16/6/21 02:39

Se ve muy rico gracias por la receta. Te mando un beso

[Reply]
Yvonne @ Fiction Books Reviews 16/6/21 07:22

I love strong flavours, so pepper crusted sounds good to me, although I do prefer my beef a little less pink than in your lovely finished presentation.

Schwartz do make a rainbow peppercorn grinder, which I have been using for a while now, so you get that great mix of flavours every time!

Thanks for sharing and I hope that the rest of your week is good :)

[Reply]
Margaret D 16/6/21 08:44

Well that does look delicious.

[Reply]
New Classic r 16/6/21 14:22

Angie, I used to make this cut of meat all the time and have forgotten about it. I really like the method you used and have bookmarked it for the future. Where do you get all your great quotes?

[Reply]
thepaintedapron.com 16/6/21 14:30

Interesting way to cook it, I use a similar method for pasta and poaching chicken, on the stove top, bringing it to a boil then covering pan and turning the burner off and letting it sit there on the hot burner as it cools down. So easy and works every time!

[Reply]
Whats Cookin Italian Style Cuisine 16/6/21 14:55

I am a huge pepper fan and that looks fabulous a win win for me!

[Reply]
Chef Mimi 16/6/21 15:43

Beautiful! I love using mixed peppercorns, but have never done this!

[Reply]
Kitchen Riffs 16/6/21 15:46

Pepper and beef! Terrific combo. Medium-rare for me, please. :-)

[Reply]
Nancy Chan 16/6/21 16:48

Beautiful roast. I am sure it is delicious.

[Reply]
beyondkimchee 16/6/21 16:59

Love your roast! I love the pepper coating. Looks delicious!

[Reply]
rodzinatestuje 16/6/21 22:44

It looks very healthy and delicious :)

[Reply]
bread&salt 16/6/21 23:10

Looks great Dear Angie! This recipe is really new for us.

[Reply]
Pattie @ Olla-Podrida 16/6/21 23:44

Beef! I love it! I don’t eat it all that often, but when I do, I love it. This looks magnificent. I have never made a pepper crusted roast. Would you believe that I have all of the ingredients, including the black salt? I am trying this for sure!

[Reply]
savorthebest 17/6/21 00:28

Fantastic meal! I love that pepper crust

[Reply]
Tanza Erlambang 17/6/21 05:52

beef with pepper?.... Must be tasty...

I'll try the recipe someday....

[Reply]
speedy70 17/6/21 08:33

Un gustoso piatto di carne, molto invitante!!!

[Reply]
Maria Grazia Ferrarazzo Maineri 17/6/21 11:50

A perfect crust for a perfect roast. So delicious!
Have a nice day, Angie!
MG

[Reply]
Javier 17/6/21 12:03

I love the pepper crust. The meat, cooked in this way, must be delicious

[Reply]
Nammi 17/6/21 13:42

If I ever get the chance to go to where you are I am coming over to eat. This looks so yummm.

[Reply]
David 17/6/21 19:30

Angie, This is my kind of healthy meal! But, we prefer our beef roasts (except a pot roast) medium rare. Take Care, Big Daddy Dave

[Reply]
Eva Taylor 18/6/21 13:22

I used to use eye of round all the time but now I find it dry. Your roast looks succulent but you’re right, I prefer mine a bit rarer too. The pepper crust looks beautiful.
Eva http://kitcheninspirations.wordpress.com/

[Reply]
Valentina 18/6/21 22:41

This is exactly what I want for dinner! Or, perhaps I'll make it for Father's Day for my husband this weekend. Looks amazing!! :-) ~Valentina

[Reply]
mjskit 2/7/21 01:32

You are one prolific blogger! I just can't keep up. Glad I didn't miss this recipe. Love beef and love pepper and the combination sounds delicious. Your roast looks just how I like it.

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Add to Google

Angie

Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


Friends

Join Us

angiesrecipes
skip to top

skip to top