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
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
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
EFFORTLESS ROAST BEEF (EYE OF THE ROUND)
Different, tasty, tender - a recipe that has been passed on throughout the family over the years to rave reviews. Try both variations!
Provided by fluffystew
Categories Roast Beef
Time 3h5m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Place roast, fat side up, in open pan.
- Heat remaining ingredients and stir until smooth.
- Spread sauce on roast, reserving extra sauce.
- Cook roast, uncovered, in 275 degree oven, 40 minutes per pound for rare, 50 minutes per pound for medium.
- Serve with heated reserved sauce.
- Pepper Roast Variation: 2 teaspoons crushed peppercorns, 1/2 tsp each ground cloves and dried oregano, 2 TBS Dijon mustard, 1 TBS lemon juice. Spread all on roast and cook as above.
Nutrition Facts : Calories 528.5, Fat 35.6, SaturatedFat 14.4, Cholesterol 125.2, Sodium 521.3, Carbohydrate 16.2, Fiber 0.6, Sugar 15.2, Protein 34.3
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- Slather the roast with the olive oil on all sides, then season the roast with the salt, garlic, and black pepper. Place the roast into a large freezer bag; seal the bag and place it into a bowl in the fridge. greased 12-inch cast iron skillet or your favorite roasting pan.
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