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.Continue Reading
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.
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Both Kraft's and Taste of Home's recipes are good for cooking a beef eye of round roast. Kraft's recipe calls for cooking the roast at 475 degrees Fahrenheit, whereas Taste of Home's recipe cooks the roast at 325 degrees Fahrenheit.Full Answer >
It takes 9 to 10 hours to cook a 3-pound beef top round roast in a Crock-Pot at the "low" setting. The roast only requires about 5 hours of cooking time at the "high" setting, but this tough cut of meat isn't recommended for cooking on the "high" setting. The faster cook time and higher temperature doesn't break down the tough meat fibers and leaves the roast tough.Full Answer >