TENDER EYE OF ROUND ROAST
Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 685.2 calories, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g
TENDER EYE OF ROUND BEEF ROAST ATK
Unusual method for turning an economical low-fat roast into a delicious, tender, juicy, pink inside delight! Follow the instructions to the letter for best results. The roast must be salted, wrapped and refrigerated for 24 hours before cooking. Cooking time is 3 hours total. The best thermometer to use is a probe thermometer with a cable to attach it to a digital controller outside of the oven.
Provided by cathyfood
Categories Roast Beef
Time P1DT6h
Yield 1 roast, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- First day: Spread salt evenly over all sides of beef roast. Wrap in plastic and refrigerate 18 to 24 hours.
- Second day (start this process 2 1/2 hours before you wish to serve): Preheat oven to 225 degrees F. Prepare shallow roasting pan with rack.
- Unwrap roast, pat dry with paper towels. Rub vegetable oil over surface. Coat with 2 teaspoons ground pepper. Brown roast in a medium-hot skillet on all sides until dark brown, about 3 minutes per side.
- Place on roasting rack. Place thermometer probe in the center of roast, insert from end.
- Roast uncovered for about 1 hr 15 min to internal temperature of 115 degrees F. DO NOT OPEN OVEN DOOR. Turn oven off and leave roast in place for 30 to 50 minutes, until meat reaches 125 degrees internal temperature.
- Remove from oven, place on board. Cover with foil, and allow to rest for 15 minutes before slicing. The roast will be pink and juicy in the center.
Nutrition Facts : Calories 1.9, Sodium 1550.5, Carbohydrate 0.5, Fiber 0.2, Protein 0.1
SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES
This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.
Provided by BramptonMommyof2
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 31.9 g, Cholesterol 87.7 mg, Fat 7.1 g, Fiber 4.1 g, Protein 50.4 g, SaturatedFat 2.5 g, Sodium 599.1 mg, Sugar 4.2 g
HIGH TEMPERATURE EYE-OF-ROUND ROAST
Eye of round roast is roasted at 500 degrees F. This recipe takes a very tough piece of meat and makes it so tender and delicious. Feel free to improvise with the seasonings and use garlic salt in place of regular salt. The easiest roast you'll ever cook!
Provided by Lyn N Barbour
Categories 100+ Everyday Cooking Recipes
Time 3h5m
Yield 6
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
- Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
- Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
Nutrition Facts : Calories 227.1 calories, Cholesterol 71.4 mg, Fat 12.6 g, Protein 26.6 g, SaturatedFat 4.9 g, Sodium 58.5 mg
EYE OF ROUND CROCK POT ROAST
I discovered this receipe by combining the ingredients I liked from various receipes into one. It is for a 1.5 qt. crock pot. Add more Worcestershire sauce and steak seasoning in the last half hour of cooking for a stronger flavor.
Provided by Belladonna
Categories Roast Beef
Time 8h10m
Yield 3-5 serving(s)
Number Of Ingredients 6
Steps:
- Pierce roast with knife in several places to allow for flavor absorption.
- Rub roast with Worcestershire sauce and steak seasoning to taste (the amounts for this are not added into the ingredients above as they will vary per person).
- Place roast into crock pot.
- Combine 1 1/2 cups water, 3 tablespoons Worcestershire sauce, 2 tablespoons steak seasoning, 2 beef bouillon cubes and 1/2 packet french onion soup mix in a bowl. Mix until bouillon cubes are dissolved.
- Pour mixture over roast.
- Cook on low 8 hours or high 5 hours.
Nutrition Facts : Calories 26.4, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.4, Sodium 949.8, Carbohydrate 5.1, Fiber 0.1, Sugar 2.4, Protein 0.7
A PERFECT EYE OF ROUND ROAST BEEF
Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I'm in the mood for. While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. This works for any size roast and couldn't be easier.
Provided by JackieOhNo
Categories < 4 Hours
Time 2h35m
Yield 1 beef roast
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
- Place meat in roasting pan in preheated oven.
- Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).
TENDER EYE OF ROUND ROAST
Make and share this Tender Eye of Round Roast recipe from Food.com.
Provided by Kevin L.
Categories Meat
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
- Put roast in a roasting pan on a grate,, top with sliced onions and parsley,, and add two cups water to het pan, plus beef bullion cubes. Roast for 6 minutes per pound.
- Remove from the oven. Cover the roast with the foil and 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 (cover with foil). Transfer any drippings from the roast into a saucepan - or just use the roasting pan -, 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. I have skipped the red wine and beef broth, used water from boiling potatoes, mixed in flour/potatoe water and it still tastes great.
- Slice the roast into desired thickness, I prefer thin, and serve with the pan sauce poured on top.
- Serve with Mash potatoes, gravy and green beans with Balsamic vinegar.
Nutrition Facts : Calories 552.1, Fat 19.9, SaturatedFat 7.9, Cholesterol 216.4, Sodium 2297.5, Carbohydrate 4.5, Fiber 0.6, Sugar 1.4, Protein 78.5
PERFECT EYE-OF-ROUND ROAST
Yield serves 6-8
Number Of Ingredients 9
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.
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