Wow! What a treat watching this person cook. No stupid music. The entire video focuses on the food and the recipe.. I Say again, what a treat. Can’t believe I just found you. Thanks.
My mom used to cook. Eye of the round roast for my dad's yearly trip to the pebble beach pro. Am Golf tournament. She would make beautiful roast beef sandwiches for my dad and his friends every year. They would rave about those sandwiches.
Perfect cut for making beef jerky. Cut the flat end off, trim off the fat, and then cut the roast into half. Freeze one for later, and the other for about five hours. Slice into 1/4 inch thick round pieces. Let soak overnight in your favorite marinade mix. Throw on your dehydrator, or in the oven, until it is jerkified. Will last for a month in your fridge, but mine never makes it that far. My local supermarket has a big sale on these rounds ever so often, and I take full advantage of it. My jerky is better tasting than commercial, and it costs about 25% of what store bought ones do.
Yup I prefer flank but sirloin tip is often less expensive and I finish mine in the smoker salt and sugar for 24 hrs then I to the smoker for hickory chips till dryish your call how dry and smokey
This is the ingredient of yours. Experiencing the culture of another country is truly amazing and enjoyable. It's really cool that something like this is possible on the Internet. Sharing cultures goes a long way in helping us understand each other and improve each other. It’s so nice video. Good work! I will come back to listen again. I support you. 👍
Been years since I’ve made a roast that wasn’t dry and tough. Supermarket meat (even pork chops) are so processed and all fat is removed. This looks amazing. Wonder what the cost for the whole piece was. What a treat. I was NOT however invited. Hymph!
I love top sirloin from Costco… but it’s just so expensive now, more so than before. I’d love to see recipes that use smaller/lesser pieces of beef yet make the meal fulfilling.
We love eye roast for a special dinner. I would like to mention that some Costco stores in the US sell this cut trimmed and sold as “tray packed”. I will ask the meat cutter at Costco for the “cryovac”, un trimmed whole eye roast which is the same as shown in your video. We made a whole Costco tenderloin for Christmas, I trimmed it and removed a lot of silver skin, it tasted great.
You are so welcome! Here is a link for the kitchen tongs: www.amazon.ca/K%C3%BCchenprofi-12-Inch-Tweezer-Tongs-Stainless/dp/B0000C8T92 Thank you for watching 🙏🤗
I'll buy 6 of those roasts, when the local grocery store has them on sale. I cut into stew chunks, process in jars and use for soups stews or beef and gravy. It makes cooking easy.
Absolutely fantastic prep. I am definitely going to try this at my next family holiday dinner. One question, rather than putting the whole, cooked shallot gravy onto the meat, have you tried blitzing it with an immersion blender into a smoother gravy? Only asking as I have a son with a food texture issue, and doesn't notice any onions or shallots if I put them into a food processor.
Terrific...you have a new subscriber. Two questions--how long in the oven at 275 for this 5 lb roast? And have you tried to roast with convection and how long might that take? Thanks.
With this cut of beef I would suggest using a meat thermometer if over cooked it will be tough. It needs to be cooked low and slow so only use just bake setting. Thank you kindly for watching.
If cooking to a much more rare roast. What temp? Would it still be that tender? One other question..value? The roast was $55. Used 2/3...what was the approximate cost per serving?
I always cook eye of round to 110F for roast beef style, and to 135F for deli ( sandwich meat) style roast. I’ve never done a beef roast below 110F. The whole roast before trimming was 3949g and after trimming was 3558g. Suggested serving is 250g raw meat per serving. This makes about 14 servings. The cost per serving is about 4$. Thanks for watching 🙏🤗
I always do uncovered because I find the air circulation in the fridge dries the surface of the roast and this helps with browning. Thanks for watching 😊
Really nice job. So many people forget about the carry over temperature rise during the rest, and end up with a dry over cooked roast. Whether you use one long piece of string or several short ones to tie your roast, I have a little hint for you. When you tie the ends together, rather than doing just one overhand hitch add a second overhand pass. As you tighten the strings that second wrap will hold everything tight as you make your knot. No more struggling to keep the string tightly wrapped as you tie of your meat. Try it once and you will never go back to a single wrap like you were tying your shoes. Best. -- dennis
@@RealCookingInMyKitchen Thank you so much for the nice response. I was just thinking that it has taken me years to learn and understand everything I know about the kitchen. If I, and 99 other people reached out to you with a simple trick or technique over the next 3 months or so, you would literally have years of experience for you to fall back on. Thank you for your gracious acceptance of my little tip. If only I had 99 mentors in three months, ha ha ha..... A Michelin star might not be that impossible.
Wow, that looked amazing, the beef was just the way I like it. In the UK we would have had a yorkshire pudding aswell. 👍 going to watch your back catalogue now.
The eye of wound ( derived from the outside round) is a very lean dense cut of beef. Unless properly “wet” aged, prepared ( marination), cooked ( “low and slow”) the results could be very disappointing ( flavor, texture).
Very nice. Only gripe I have is that the knife you used for slicing needs a few seconds with a steel to sharpen up. Personally not the blade profile I'd pick either.
I was shocked when you put egg yolks into the mashed potatoes, then I realized you needed them to stabilize the shapes. My husband would want his roast much more rare, and I well done, so it’s never happening!
New Subscriber Here! I love your channel and your cooking. I was wondering if might consider making a video of “Just Side Dishes” maybe do a series on them. 1-3 videos? I know a lot of people have problems making sides. Keep Up The Great Videos On Your Channel!
I've never had much luck with eye of round roasts before. They turn out too dry. Guess I've been doing it wrong. This looks spectacular. Thanks so much for this video. My boyfriend will be in heaven when I make this. 😇
You are welcome! I would recommend using a meat thermometer and not cooking time for this cut of beef. If overcooked it will be dry and tough. Thank you for watching and have a great week 🙏🤗
@@RealCookingInMyKitchenthat meat is perfect, and the garnish is beautifully done. Anything worth doing, is worth doing well. You did this right. Good job. Thank you for sharing. ❤
Use Ghee !! It has a 400*F smoke point and no refrigeration is required!! Its butter with the milk solids removed!! Check out how to make it on a utube video- a kid can do it !
Love the gloves. Wouldn’t want to touch that meat. You couldn’t buy a tougher piece of meat to make as a roast. And the string is not going to help matters lol
I use this cut f beef to make cured, smoked, and then dried beef, for use in creamed chipped beef. I would NOT like to eat this cut as a roast, and I thought the price charged at Costco was too high. I can get this cut for less at Restaurants Depot.
Perfect presentation!
No music.
No talking.
Just show me how!😊
Thank you for the positive comment 🤗 😊 🙏 I find the talking and music a distraction from the cooking 🧑🍳
Im subscribing because of that
@ Thank you kindly 🙏🤗
Absolute gem in cooking.....no loud music.... no nsense.....just cooking......for real... THANKS
You are very welcome! I am so glad you enjoyed it! 🤗
Wow! What a treat watching this person cook. No stupid music. The entire video focuses on the food and the recipe..
I Say again, what a treat. Can’t believe I just found you. Thanks.
I’m glad you enjoyed the video and I appreciate your kind words! 😊🙏 have a great day!!
OK, so this takes care of lunch.....what;s for dinner? Retired chef here, good job! keep it simple and not too fancy. Looks wonderful!
I am glad you enjoyed the video! 😊 Have a nice weekend!!
Beautiful! I think I’d cook it to 100 though. I like it a bit more rare. Those potatoes are amazing!!
Thank you so kindly🙏 Have a great week 🤗
Duchess Potatoes! Very nice. Haven’t seen those in a very long time. Great job!
Thanks, I love Duchess potatoes, excellent alternative for mashed potatoes. Have a great day 🤗
Wow this roast dinner looks perfect 😘 tender, Juicy and delicious 😋 What a great deal from Costco, I must do this!❤👌😘😋 happy to be a new subscriber 👏
I am so glad you enjoyed the video and thank you for subscribing! 🤗🙏
My mom used to cook. Eye of the round roast for my dad's yearly trip to the pebble beach pro. Am Golf tournament. She would make beautiful roast beef sandwiches for my dad and his friends every year. They would rave about those sandwiches.
Thank you for sharing your story🙏 Have a wonderful day 🤗
What a great memory of a loving couple.
Thanks, very relaxing and looks delicious!
Appreciate your kind comment 🙏🤗 Have a wonderful week !!
nice presentation!! looks good!! thanks for sharing
Thank you so kindly 🙏 🤗
This looks absolutely delicious. Thanks for the video.
You are so welcome! Thanks for your support 🙏🤗
Fantastic! Thank you for showing us how to make that👍🏻👍🏻
You are most welcome! I hope you enjoy it! 🤗 Have a wonderful weekend !!
@ thank you!! You too!
Perfect cut for making beef jerky. Cut the flat end off, trim off the fat, and then cut the roast into half. Freeze one for later, and the other for about five hours. Slice into 1/4 inch thick round pieces. Let soak overnight in your favorite marinade mix. Throw on your dehydrator, or in the oven, until it is jerkified. Will last for a month in your fridge, but mine never makes it that far. My local supermarket has a big sale on these rounds ever so often, and I take full advantage of it. My jerky is better tasting than commercial, and it costs about 25% of what store bought ones do.
Thanks for sharing your jerky recipe! 🙏 Have a great week 🤗
@@TheOriginalRick 'Jerkified' 😂
I love beef jerky. Keep store bought in my fridge at all times. It’s my go to when just need to knaw on something in the evenings.
@ Needed something quick to eat so I pulled out some Korean Chicken jerky I made the other week, and used a Ranch dip with it.
Yup I prefer flank but sirloin tip is often less expensive and I finish mine in the smoker salt and sugar for 24 hrs then I to the smoker for hickory chips till dryish your call how dry and smokey
My kind of meal love the potatoe mousse. I'm definitely trying that
Thank you🙏 Have a great day 🤗
Everything looks so beautiful. The potato swirls knocked my socks off, just heavenly.
Thank you! Have a great week 🤗
This is the ingredient of yours. Experiencing the culture of another country is truly amazing and enjoyable. It's really cool that something like this is possible on the Internet. Sharing cultures goes a long way in helping us understand each other and improve each other. It’s so nice video. Good work! I will come back to listen again. I support you. 👍
Thank you for your kind words, I'm glad you enjoyed the video! You are always welcome in my kitchen. 🤗🙏😊 Have a wonderful weekend!!!
Looks amazing!! My mouth is watering!!!
Thanks! It's definitely a delicious recipe.🤗 enjoy the rest of your week!
fabulous!
🙏🤗
PERFECTION 👌
Thanks 🙏🤗
Been years since I’ve made a roast that wasn’t dry and tough. Supermarket meat (even pork chops) are so processed and all fat is removed. This looks amazing. Wonder what the cost for the whole piece was. What a treat. I was NOT however invited. Hymph!
Thank you so kindly for watching 🤗 the cost for the whole roast was $55.23 Canadian for just under 4 kilos
That looks absolutely delicious
Thank you 🙏🤗
A beautiful simple meal. 🎉
Lol, yes really simple.
Thank you 😋 it really is
I love top sirloin from Costco… but it’s just so expensive now, more so than before. I’d love to see recipes that use smaller/lesser pieces of beef yet make the meal fulfilling.
Thank you kindly 🙏🤗 I am always trying to find more budget-friendly meals.
I use the meet injector, with a mixture of butter, oil, pepper, salt etc, left in the fridge overnight. That makes any cut of meat amazing 😊
Sounds great have never tried a meat injector. Thanks for the tip and appreciate your views 🙏🤗
That was a work of art!
Thank you! I hope you have a great week 🤗
That truly is a meal fit for a king.
Thank you kindly for your wonderful comment 🤗🙏 your support is appreciated!
We love eye roast for a special dinner. I would like to mention that some Costco stores in the US sell this cut trimmed and sold as “tray packed”. I will ask the meat cutter at Costco for the “cryovac”, un trimmed whole eye roast which is the same as shown in your video.
We made a whole Costco tenderloin for Christmas, I trimmed it and removed a lot of silver skin, it tasted great.
That’s great to know, I’m glad you enjoyed your tenderloin! Thanks for watching and I hope you have a great week 🤗
Ooo, looks so good! What are the needle nose tong things? They look helpful! ❤ Thank you I always learn a lot.
You are so welcome! Here is a link for the kitchen tongs: www.amazon.ca/K%C3%BCchenprofi-12-Inch-Tweezer-Tongs-Stainless/dp/B0000C8T92
Thank you for watching 🙏🤗
I'll buy 6 of those roasts, when the local grocery store has them on sale. I cut into stew chunks, process in jars and use for soups stews or beef and gravy. It makes cooking easy.
Thanks for the idea! Have a great day 🤗
Wow! Incredible!
Thank you so much 😊🙏
Absolutely fantastic prep. I am definitely going to try this at my next family holiday dinner. One question, rather than putting the whole, cooked shallot gravy onto the meat, have you tried blitzing it with an immersion blender into a smoother gravy? Only asking as I have a son with a food texture issue, and doesn't notice any onions or shallots if I put them into a food processor.
@@michaelcristel3060 No, I haven’t tried blitzing it. Great idea! I will definitely try this next time. Thanks for watching 🙏 Have a great week 🤗
What a meal ! 👍
Thanks 🤗
Looks wonderful.
Thank you for watching! 🙏🤗
Terrific...you have a new subscriber. Two questions--how long in the oven at 275 for this 5 lb roast? And have you tried to roast with convection and how long might that take? Thanks.
With this cut of beef I would suggest using a meat thermometer if over cooked it will be tough. It needs to be cooked low and slow so only use just bake setting. Thank you kindly for watching.
Only thing missing is a Yorkshire pudding. Looks delicious and I would definitely eat that 🥰
Thank you kindly 🙏 Have a great day 🤗
Thanks a bunch, now you got me starving to go shopping. 👍👍👍👍
You’re welcome! Thanks for watching 🙏🤗
I am really enjoying your videos. I have subscribed and will watch more.
Thank you kindly for your support 🤗
Goodness! I want to make this now and it's 2:00 am.
Thanks for watching 🤗🙏 so glad you enjoyed 😊
Best recipes
Thank you kindly 🙏🤗
Looks great. I've got to try this.
Thank you 🙏🤗
Well now you've made me hungry 😂😂 going to go back and watch your other videos.
Thank you for watching! I hope you enjoy the other videos. Have a good week 🙏🤗
Beautiful
Thank you 🙏 appreciate your viewing 🤗
The roast looks delicious, and so does everything else. Why can't mine turn out like that lol?
The key to good roast beef is a meat thermometer. Thanks for watching is appreciated 🤗
Thank you, those potatoes look devine.
Yes they turned out wonderful. Thank you kindly for watching 🤗
Yes, please!!!!❤
Thank you kindly for watching 🙏🤗😊
The dog poop potatoes look awesome!
😁
Yummmmmm! 🤤😛😋
Thanks 🙏🤗
Looks like brisket when done.
Looks great if you smoke it @275 on a Traeger to your temp then sear the outside is great !!!!
Another super good recipe 🥰 looks like you purchased a new knife looks really sharp 🔪
Thank you🙏 it was a gift from my good neighbour 🤗
If cooking to a much more rare roast. What temp? Would it still be that tender?
One other question..value? The roast was $55. Used 2/3...what was the approximate cost per serving?
I always cook eye of round to 110F for roast beef style, and to 135F for deli ( sandwich meat) style roast. I’ve never done a beef roast below 110F.
The whole roast before trimming was 3949g and after trimming was 3558g.
Suggested serving is 250g raw meat per serving. This makes about 14 servings. The cost per serving is about 4$.
Thanks for watching 🙏🤗
That looks amazing!!!! Thank you for showing how yo make this delicious dinner. I will definitely try it
You are so welcome!🤗
When you put the roast in the fridge, was it left uncovered? I have heard people doing it both ways
I always do uncovered because I find the air circulation in the fridge dries the surface of the roast and this helps with browning. Thanks for watching 😊
Really nice job. So many people forget about the carry over temperature rise during the rest, and end up with a dry over cooked roast.
Whether you use one long piece of string or several short ones to tie your roast, I have a little hint for you. When you tie the ends together, rather than doing just one overhand hitch add a second overhand pass. As you tighten the strings that second wrap will hold everything tight as you make your knot. No more struggling to keep the string tightly wrapped as you tie of your meat. Try it once and you will never go back to a single wrap like you were tying your shoes.
Best. -- dennis
Thanks for the tip, Dennis! I appreciate your feedback🙏 Have a great week 🤗
@@RealCookingInMyKitchen Thank you so much for the nice response. I was just thinking that it has taken me years to learn and understand everything I know about the kitchen. If I, and 99 other people reached out to you with a simple trick or technique over the next 3 months or so, you would literally have years of experience for you to fall back on. Thank you for your gracious acceptance of my little tip. If only I had 99 mentors in three months, ha ha ha..... A Michelin star might not be that impossible.
Wow, that looked amazing, the beef was just the way I like it. In the UK we would have had a yorkshire pudding aswell. 👍 going to watch your back catalogue now.
@@bigal6789 Thank you so kindly 🙏 Greatly appreciate your support! I hope you have a wonderful week 🤗
Thank you for this video it is great to see them after a month, may GOD'S peace be with you and your family. P.S. that looks delicious 👍
Thank you so much for your kind words and your support! God bless 🙏 I hope you have a wonderful week 🤗
big like #14 from edmonton...
Big thanks from Red Deer🙏🤗
The eye of wound ( derived from the outside round) is a very lean dense cut of beef.
Unless properly “wet” aged, prepared ( marination), cooked ( “low and slow”) the results could be very disappointing ( flavor, texture).
Thank you 🙏 you are correct low and slow
It is so juicy
Thank you 🙏🤗
It is absolutely beautiful and looks 😋 yummy.
Thank you 🙏🤗
Eye of round is good for stewing beef or beef jerky. Way to lean for a roast if you like any flavour.
Very nice. Only gripe I have is that the knife you used for slicing needs a few seconds with a steel to sharpen up. Personally not the blade profile I'd pick either.
Thanks for the feedback, I appreciate it! Have a great weekend 🤗
What size did you use for the potatoes? Great job
I used small Yukon Gold potatoes cut in a half. Thanks for watching 🙏 Have a great week 🤗
Looks absolutely incredible!
Thank you 🙏🤗
That looks delicious. You've got a very nice clean and orderly way of cooking.
Thank you kindly! Have a great day 🤗
@@RealCookingInMyKitchen You're welcome. Likewise, have a great day.😊
I was shocked when you put egg yolks into the mashed potatoes, then I realized you needed them to stabilize the shapes.
My husband would want his roast much more rare, and I well done, so it’s never happening!
Thank you for watching 😊🙏
If you broiler sear last, it will prevent the gray-ish ring and add a more robust crust.
Why'd you do it? Why'd you do it? Now I have to do it... 😆
Excellent video! Very good choice of recipes, great meal prep, no chirpy narration, tight edits, and gorgeous filming! A real masterpiece.
Thank you so kindly! Have a great day 🤗
Receita, favor!!???❤
Believe it or not you can make some good beef barbecue with that eye round
I agree 🤗🙏 thanks for watching !!
The fat gives it flavor that’s a waste cutting it off. It’s also good for us.
The price is amazing cheap he!!!! 😳
Oh I’ll bring the wine and then for lunch we will have French dip Sammie’s with au jus👏🏼👏🏼👏🏼❤️❤️❤️
😁 Thanks for watching! Have a wonderful day 🤗
So good! Thanks!
I'm glad you enjoyed the video! 🤗 Thank you enjoy the rest of your week!
New Subscriber Here! I love your channel and your cooking. I was wondering if might consider making a video of “Just Side Dishes” maybe do a series on them. 1-3 videos? I know a lot of people have problems making sides. Keep Up The Great Videos On Your Channel!
Great idea! Thank you for subscribing 🙏 Have a great day 🤗
Everything looks so delicious 🤤
Thank you 🙏🤗
What a delicious meal.❤
@@lou196t Thank you so kindly! Have a great week 🤗
I've never had much luck with eye of round roasts before. They turn out too dry. Guess I've been doing it wrong. This looks spectacular. Thanks so much for this video. My boyfriend will be in heaven when I make this. 😇
Thank you kindly! Have a great day 🤗
Thank you for sharing, looks delicious. How long was this 9:10 in oven?
You are welcome! I would recommend using a meat thermometer and not cooking time for this cut of beef. If overcooked it will be dry and tough. Thank you for watching and have a great week 🙏🤗
Great videos so happy I found you.. brilliant cooking..please continue..,😊
Thank you, I will! Have a great day 🤗
Eye round makes the best roast beef sandwiches IMO - those potatoes look awesome.
💯 Thank you for watching 🙏🤗
Great job, I'm so hungry now.
It looks delicious. I’d want me meat a little less red. The entire dinner was a lot of work, especially the potatoes, but sophisticated plating. Thx.
I appreciate your feedback! Thank you for watching 🙏🤗
@@RealCookingInMyKitchenthat meat is perfect, and the garnish is beautifully done. Anything worth doing, is worth doing well. You did this right. Good job. Thank you for sharing. ❤
Please write the degrees in Celsius as well. Really appreciate your silent food videos! 🙏 Greetings from Sweden! 🇸🇪
Noted! Thanks for watching 🙏 Have a great week 🤗
A work of art!
Thank you 🙏🤗
Mmmmm
Appreciate the visit 🤗🙏
Beautiful job!
Thank you 🙏🤗
Gee that looks so good !
Thank you! Have a great day 🤗
Perfect Roast. Thank you for the content.
Thanks for watching! Have a great day 🤗
I use Costco eye of the round to make biltong
Great idea! Thank you for watching 🙏😊
Use Ghee !! It has a 400*F smoke point and no refrigeration is required!! Its butter with the milk solids removed!! Check out how to make it on a utube video- a kid can do it !
Ghee is clarified butter.
*Real Cooking In My Kitchen* New Sub, bravo well done, thank-you for taking the time to show us your cooking methods. GOD Bless.
You are very welcome! Thanks for watching🙏 God Bless.
What a beautiful meal
@@beverlyfields8932 Thank you! Have a great week 🤗
Potatoes look like my world famous recipe that I call potato doo doos.
Very tasty potato recipe
Love the gloves. Wouldn’t want to touch that meat. You couldn’t buy a tougher piece of meat to make as a roast. And the string is not going to help matters lol
Thanks for watching and enjoy the rest of your week 😊
Looks beautiful. Looks very appetizing. But silence is NOT GOLDEN. 👍
It’s very relaxing.
Thanks for your feedback! 🤗
I use this cut f beef to make cured, smoked, and then dried beef, for use in creamed chipped beef. I would NOT like to eat this cut as a roast, and I thought the price charged at Costco was too high. I can get this cut for less at Restaurants Depot.
😮
Thanks for sharing your recipe idea! 🙏 Have a great week 🤗
Very nice sharing my dear ❤ Yummy yummy ❤ Nice beautiful Video ❤ Subscribe ❤ Thanks for sharing 😀🎉❤❤❤
Thank you for watching and subscribing! 🤗
delicious meal🌷
Thank you! 🙏Have a great day🤗