Oven Style Eye Of The Round Steak Wveggies Recipes

Steps:

• 1. Preheat oven to 350 degrees F. This is the Cast Iron Pot with LID that I used to cook the Eye of the Round Steaks in. Add the herbs and spices to a small bowl then rub between fingers to blend and mix spices together. I keep this blend ALWAYS MIXED in an empty spice jar FOR EASY AVAILABILITY.
• 2. TENDERIZE STEAKS WITH MEAT MALLET or have it done in store before you purchase. Season Both sides of steaks with Spice seasoning Blend.
• 3. Spray pot with non stick cooking spray, add steaks and position evenly in pot, add any remaining excess flour over steaks, will aid in making a thick gravy.
• 4. Add carrots, onions, garlic mushrooms and Bay leaves.
• 5. Add canned diced tomatoes, tomato paste, & tomato Juice.
• 6. Add the Merlot. Cover with Lid and cook in preheated 350 degree oven for 3 hours or till meat is nice and tender.
• 7. Serve with mashed Potatoes, & your Favorite Crusty Bread. I made Irish Sweet Cake Bread, and everyone was happy.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side.
• Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.

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:

• Cut steak into six pieces; sprinkle with salt and pepper. In an ovenproof Dutch oven, brown meat in oil on both sides. Stir in the soup, water, celery, red pepper, onion and thyme. Cover and bake at 350° for 1 hour., Add potatoes; cover and bake 1-1/2 hours longer or until steak and vegetables are tender.