i'm trying to add more beef to my diet. i'd like to try the eye of round steak for having relatively little saturated fat. i've been googling around and i see "roasting" recipes, which if i understand correctly means putting it in the oven at low temperatures. how is it going to be different if i use a slow cooker? i hope to add guacamole / olive oil afterwards, if it makes a difference

/edit: is roasted eye of round what is commonly referred to as "roast beef"? or is it a different cut of beef

This post was edited by carteblanche on Oct 24 2015 07:15pm

You can roast any cut of beef but Eye of Round is not great to roast cause it's so lean (fat = flavor and it's got none) Personally i would cut it up into dices, dredge the pieces in spiced flour , fry those up to brown and add to stews, that or grill it and serve with a rich sauce.

Eye of round is a mostly terrible cut of meat, no fat, very little flavor. It is best suited to either a heavy seasoning and then being turned into roast beef (for deli meat), it will also work great sliced thin to make jerky

For a good roast, a rump roast, chuck roast, top/bottom round roast will all be better


If you are going to use the slow cooker, get a nice piece of brisket or some short ribs, either will do well that way

If you are going for a more Mexican theme, get skirt steak or flank steak, marinate in citrus (lime/orange juice) with cumin, chili powder, beer, salt, pepper, cilantro, and a touch of sugar overnight, then grill it fairly quickly (few minutes on each side), slice THIN and AGAINST the grain, serve on a double corn tortilla with a little fresh cilantro and onion, squeeze a little lime over it, and enjoy, absolutely AMAZING (put that quac on top, only if you made it yourself, otherwise a thin slice of avocado will do)


Other ideas is to add a little cabbage on top for crunch, tomatoes, jalapenos if you like spicy, etc

im picking it specifically because it's lean, actually. i appreciate the thought though.



alright, i'll try frying it then using the slow cooker. thanks!

Top and bottom round are almost as lean and both will have better flavor... (Talking a 2-3% fat difference, MAYBE)

If you are so worried about fat, buy 100% grassfed, far less fat and the fat that is there is high in omegas