Ruby Glazed Roast Beef Inside Round Or Eye Of Round Recipes

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:

• Heat half the oil in a Dutch oven.
• Add the onion and garlic and cook, stirring, until the onion is soft.
• Remove with a slotted spoon and set aside.
• Sprinkle the meat with salt and pepper to taste.
• Heat the remaining oil in the same pan.
• Add the meat and cook, turning, until brown all over.
• Return the onion mixture to the pan.
• Add the wine, stock and herbs.
• Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking.
• Remove the meat from the pan and let stand for 10 minutes before slicing.
• While the meat is standing, make a gravy by mixing together the flour and cold water and blending them into the remaining pan juices.
• Add a little extra stock to the pan if necessary.
• Cook until thickened and strain.
• Serve the sliced meat and gravy sprinkled with parsley.

Steps:

• Place the roast fat side up on a rack in small roaster. Roast, uncovered, in a 500°F oven for 30 minutes.
• Heat the jelly, ginger, chopped sun dried tomato and herb seasoning in a small saucepan.
• Pour the sauce over the roast.
• Reduce temperature to 275°F
• Continue to roast, uncovered, in a 275°F oven for 25 minutes per pound or until the meat thermometer registers 16 0°F for medium. Baste several times with the sauce.
• Mix the cornstarch with the water and stir into the liquid in the roaster. Heat and stir until thickened. Serves 8.
• Beef Today! Company's Coming.

Steps:

• In a Dutch oven or a large, heavy saucepot, heat the oil over medium high heat. Add the meat and brown on all sides. Add the tomato paste and garlic and cook until the garlic is lightly browned. Add the beef stock, wine, and bay leaves. Over high heat, bring the mixture to a boil. Reduce the heat to low, cover the pan tightly, and simmer (DO NOT BOIL) for about 2 hours.
• While the meat is cooking, in a large skillet, heat 1 Tablespoon of the butter over medium high heat. Add the carrots, celery, and onions and cook for 5 to 10 minutes, or until softened slightly. Add the vegetable mixture to the Dutch oven after the meat has cooked for 2 hours. Cover and continue cooking 30 to 60 minutes longer, or until the meat is tender.
• Transfer the meat and vegetables to a serving platter. Pour the cooking liquid into a large bowl and reserve. Discard the bay leaves.
• In the Dutch oven over medium heat, melt the remaining 6 Tablespoons of butter. Whisk or stir in the flour until smooth and bubbly. Continue cooking, stirring constantly, for 2 to 3 minutes. Gradually whisk in the reserved beef stock, blending completely after each addition. Cook, stirring constantly, until the mixture boils and thickens. Season the sauce with salt and pepper.
• Slice the roast and serve with the vegetables and the sauce. Makes 8 to 10 servings.

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.

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.

Steps:

• Place beef in heavy large pot. Stud each onion with 4 cloves. Add to pot with carrots, celery, garlic and peppercorns. Cover with water. Bring to boil over medium heat. Reduce heat, cover and simmer until beef is tender, about 3-1/4 hours, turning beef every hour. (Can be prepared 1 day ahead. Refrigerate beef in cooking liquid. Bring to room temperature before baking.).
• For sauce: combine first 11 ingredients in heavy medium saucepan over medium-low heat. Stir until jelly ismelted. Let cool at least 30 minutes. (Can be prepared 1 day ahead.).
• Position rack in center of oven and preheat to 350 degrees. Drain beef and pat dry. Arrange fat side up in large roasting pan. Cut off any excess fat and discard. Spread coarse-grained mustard over beef. Pour 2-1/2 cups sauce over beef. Sprinkle with sugar. Bake until beef is glazed deep rich brown, basting every 15 minutes, about 45 minutes.
• Transfer to large platter. Spoon some of sauce over top. Serve immediately, passing remaining sauce separately.