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
EASY EYE ROUND ROAST BEEF
Took the basic technique from Cook's Illustrated to make the cheaper cut of beef more tender, but added a couple of twists. This is great served medium-rare. For those who prefer it more done, the ends should be more to medium. I serve with creamy horseradish. Slice it thin and it's as tender as tenderloin.
Provided by NewNerdMom
Categories Roast Beef
Time 8h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap with plastic wrap and refrigerate 6-18 hours. The longer you let it sit the more tender it will become. But don't let it go over 18-24 hours.
- Remove roast from refrigerator and allow to come to almost room temperature,.
- Preheat oven to 225 degrees F.
- Pat roast dry with paper towel.
- Cut deep slits into roast and stick in slivered pieces of garlic.
- Rub with 1 tablespoon oil and sprinkle all sides evenly with pepper.
- Heat remaining oil in large, heavy bottomed pan (I just use my shallow roaster with rack).
- Sear roast until browned on all sides, 4-5 minutes per side. Should create some good fond.
- Transfer roast to wire rack in shallow roaster pan.
- Use meat-probe thermometer and set it for 125 degrees.
- Roast until meat-probe thermometer inserted into center of roast registers 120 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 130 degrees for medium, 1 3/4 to 2 1/4 hours.
- Turn oven off; leave roast in oven, until meat-probe thermometer registers 130 degrees for medium-rare or 140 degrees for medium (this can take as little as 15-30 minutes longer).
- Transfer roast to carving board and let rest 15 minutes.
- Slice meat crosswise as thinly as possible and serve with creamy horseradish.
Nutrition Facts : Calories 411.5, Fat 22.1, SaturatedFat 7.8, Cholesterol 154.2, Sodium 713.4, Carbohydrate 1.2, Fiber 0.3, Protein 49
EASY EYE OF ROUND ROAST
I was making and Eye of Round roast for New Years dinner, and needed a recipe for the slow cooker. I don't like onion soup, and that is what most of the slow cooker recipes use so I came up with this version. It smelled heavenly while cooking, and was fork tender when cooked. I used a package of Club House turkey gravy mix (reduced salt) for seasoning. It was a 25 gram package in Canada, so would be about 1 oz in the US. I always have some in the pantry as my daughter likes it with oven fries. Feel free to use whatever variety of mushrooms you have. The slow cooking and the wine help to tenderize the roast. Everyone raved over the end result. I hope you enjoy it.
Provided by Demelza
Categories Roast Beef
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Sear roast on all sides in hot pan with olive oil.
- Place in slow cooker.
- Saute mushrooms in same pan, pour around roast.
- Make gravy with the 1 cup of water in same frying pan
- Pour gravy over roast, make sure you scrape the browned bits into the gravy.
- Pour 1/2 cup wine over all.
- Cover & cook on low 8 hours, high about 4 - 5 hours.
- Pan juices can be used as au jus, or thicken for gravy.
Nutrition Facts : Calories 58.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.6, Sodium 186.5, Carbohydrate 4.7, Fiber 0.4, Sugar 0.7, Protein 1.2
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