Cathy Calloways Eye Of Round Roast Recipes

Steps:

• Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
• Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
• Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
• Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
• Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

Steps:

• Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
• On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
• Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
• When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
• Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

Steps:

• Preheat the oven to 500 degrees. Rub the roast with oil. Mix all of the remaining ingredients in a small bowl. Completely coat all sides of roast with the seasonings. Place roast in a 12- to 15-inch iron skillet. Put the roast in the oven and immediately reduce the oven temperature to 350 degrees. Roast the beef for 20 minutes per pound. You may use a meat thermometer and cook to 125 degrees for medium-rare beef or 135-140 degrees for medium. Cool for 15 minutes before carving. Cut into thin slices across the grain of meat.

Steps:

• Preheat oven to 500 degrees. Take your Eye of Round Roast and hold it over the sink and sprinkle McCormicks steak seasoning all over it. Cover it with the stuff! Pour a tablespoon of water in a baking pan and put the roast in a pan. It has little fat and the water will mix with the juices to drizzle on meat. Do NOT cover with aluminum foil. I like to cook it medium rare. or so. The ends will be more done, and you can always stick a few slices in the microwave for a few seconds for those who like it more done. You cook it 5 minutes per pound for medium rare and 6 minutes per pound for medium. If you have a 3 pound roast, that's 15 minutes for medium rare or 18 minutes for medium. After the allotted time, turn the oven off. DO NOT OPEN THE OVEN! LEAVE IT IN THE OVEN FOR 2 HOURS. When you take it out, slice very thin. drizzle any juices on it. We like to serve with horse radish cream sauce with thin slices of beef on baguette bread. Good for salads or sandwiches for left overs. Enjoy! Cath