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
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
BEST EYE ROUND ROAST
There's really no set measurements, it's all to your taste and creativity. All I can give you is the basic directions. Even if you this as is, I promise, it will become one of your favorite meals. But, you can add other ingredients: red wine, crushed tomatoes, potatoes, carrots. Make it your own and enjoy your creation!
Provided by Angela (Grammy) Derby
Categories Roasts
Time 5h10m
Number Of Ingredients 4
Steps:
- 1. Sprinkle eye round with granulated garlic and black pepper; brown in skillet on medium high, on all sides. (Cover it, or it will splatter all over your nice clean stove.) Place roast in your slow cooker, set on low. If you don't have the time to brown it, that's okay too. Just season and place in your slow cooker, then pour the onion soup over it.
- 2. Pour soup into the pan and heat just enough to loosen all the goodness of the meat drippings into the soup. Then, pour over the roast in the slow cooker. (If you're roasting it in the oven, it's 350'F. for about 2 hours.)
- 3. Cover and cook on low approx. 5 hours (well done) or your preference, rare, medium or well done.
- 4. When done, take out and let it rest before cutting. Use the juice as is, or strain into a pan and make a rich brown gravy, or use juice as is. Great either way.
BEEF OF EYE-ROUND ROAST
This type of roast can be gotten from the butcher in the meat department at the supermarket. This recipe can also be used on other types of beef roasts. It is DELICIOUS!
Provided by Alan Leonetti
Categories Roast Beef
Time 1h45m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Thoroughly rinse the roast and pat dry with paper towel.
- Salt and pepper the roast on all sides for searing.
- Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
- Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
- If you do not get 1/2 cup of fat rendered, that is okay.
- Set a wire rack in another roasting pan, and then set the roast onto the rack.
- Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
- Brush roast with Dijon mustard.
- Smear 1 tablespoon of minced garlic from jar onto top of roast.
- Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
- Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
- If you desire it to be medium-rare, remove from oven when it is rare.
- If you desire it to be medium, remove from oven when it is medium-rare.
- After removing from oven, tent with aluminum foil.
- Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
- Set the roast onto a cutting board and carve.
- Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.
Nutrition Facts : Calories 532.4, Fat 12.8, SaturatedFat 4, Cholesterol 201.4, Sodium 7656.4, Carbohydrate 14.9, Fiber 2.2, Sugar 0.4, Protein 80
500°F EYE-OF-ROUND ROAST
My sister gave me this recipe. It is the best, easiest roast I have ever cooked. Serve with creamy horseradish sauce.
Provided by Susie Cream Cheese
Categories Roast Beef
Time 2h5m
Yield 1 roast, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 500°F.
- Season roast to your taste; place on rack in shallow roasting pan. DO NOT ADD WATER OR COVER THE PAN.
- Place roast in the preheated oven and LOWER THE TEMPERATURE to 475°F.
- Roast at 475°F for 7 MINUTES PER POUND.
- Turn the oven OFF and leave roast in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR UNTIL TIME IS UP.
- Remove roast and slice thinly.
Nutrition Facts : Calories 376.5, Fat 18.7, SaturatedFat 7.4, Cholesterol 154.2, Sodium 131.5, Protein 48.7
More about "best eye round roast recipes"
EYE OF ROUND ROAST | BEST BEEF RECIPES
From bestbeefrecipes.com
4.6/5 (18)Calories 631 per servingCategory Main Course
- Preheat oven to 425°F. Brush eye of round roast with olive oil on all sides, then season with sweet and salty beef rub, but don't use all of it! Save some seasoning to season your veggies.
- Slice 4 large sweet potatoes and arrange the slices on a baking dish or sheet. Brush with olive oil.
- Meanwhile, combine corn and tomatoes in a baking pan and add the remaining seasoning as well as 1 Tbsp. olive oil. Mix well and add to the oven after the initial 20 minutes is up. Lower the oven temperature to 325°F.
BEST EYE ROUND OF ROAST RECIPE - BAKED EYE ROUND OF …
From savoryexperiments.com
5/5 (5)Total Time 2 hrs 30 minsCategory Main Course, Main DishCalories 304 per serving
- Remove the eye of round roast from the refrigerator about 30 minutes prior to preparing it and allow it to come to room temperature.
- Preheat oven to 250°F and pat the roast dry with a paper towel. Cut the yellow onion into a large dice.
- Combine the garlic powder, pepper, salt, rosemary and thyme in a small bowl. Rub the roast on all sides with the dry rub.
- Heat oil in a large cast iron skillet over medium heat. When the oil is hot add the seasoned roast to the pan and sear on all sides - about 2 minutes each side. Turn off heat and remove the seared roast from the pan.
HOW TO COOK EYE OF ROUND ROAST BEEF - CHEF ALLI
From chefalli.com
10 BEST EYE ROUND ROAST RECIPES | YUMMLY
From yummly.com
EYE OF ROUND ROAST BEEF: A PRIME RIB SUBSTITUTE IF COOKED CORRECTLY
From blog.thermoworks.com
TOP 44 RECIPES FOR EYE OF ROUND ROAST - CARTERINA.CHURCHREZ.ORG
From carterina.churchrez.org
10 BEST EYE ROUND ROAST BEEF SLOW COOKER RECIPES | YUMMLY
From yummly.com
HOW TO COOK EYE OF ROUND ROAST | BEST BEEF RECIPES
From bestbeefrecipes.com
TOP 40 EYE OF ROUND ROAST RECIPES - ISTIMEWA.DIXIESEWING.COM
From istimewa.dixiesewing.com
10 BEST EYE ROUND ROAST CROCK POT RECIPES | YUMMLY
From yummly.com
TOP 10+ BEEF EYE ROUND ROAST RECIPES - CUISINE.BEST
From cuisine.best
TOP 8 EYE OF THE ROUND ROAST OVEN RECIPE - CUISINE.BEST
From cuisine.best
LIST OF 13 EYE OF THE ROUND ROAST MARINADE - CUISINE.BEST
From cuisine.best
BEST SMOKED EYE OF ROUND ROAST - COPYKAT RECIPES
From copykat.com
TOP 48 EYE OF ROUND ROAST RECIPES - SARA.HEDBERGANDSON.COM
From sara.hedbergandson.com
HOW TO COOK A EYE ROUND ROAST? - TEST FOOD KITCHEN
From testfoodkitchen.com
20 BEST EYE OF ROUND ROAST RECIPES - 730 SAGE STREET
From 730sagestreet.com
EYE OF ROUND ROAST RECIPE PIONEER WOMAN: YOU MUST TRY IT!
From hotsalty.com
BEST JUICY POT ROAST | BEST BEEF RECIPES
From bestbeefrecipes.com
TOP 50 BEEF ROUND EYE ROAST RECIPES OVEN - TMAX.PAKASAK.COM
From tmax.pakasak.com
21 BEST INSTANT POT RECIPES EYE OF ROUND - SELECTED RECIPES
From selectedrecipe.com
TOP 5 BEST EYE OF ROUND ROAST RECIPE
From cuisine.best
You'll also love