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Brown on both sides, sprinkling with salt and pepper to taste. Add 1 cup of water to the pan and cover it with a lid. Place the pan into an oven preheated to 350 degrees Fahrenheit. Roast the eye of round steak for two to three hours or until cooked through and tender.
Eye of round steak. Eye of round steak is cut from the eye of round roast, sometimes also called the round-eye pot roast. A 3-ounce serving of cooked eye of round steak contains 144 calories and is lower in fat, saturated fat and cholesterol than bottom round steak or sirloin side-tip steak. Like other low-calorie cuts of steak, eye of round steak is so lean it can become dry, unless it's cooked with plenty of liquid.