APRICOT MARINATED EYE OF ROUND ROAST
The eye of round roast is a less tender cut of beef, but try this recipe for delicious results. It bakes in a robust sauce including apricots and cream.
Provided by Marylynn Roe
Categories Main Dish Recipes Roast Recipes
Time P1DT2h20m
Yield 12
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Then remove from heat, cover and refrigerate until well chilled.
- Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Remove from oven and let meat rest for 5 to 10 minutes.
- Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15 to 20 minutes. Slice meat and serve with the sauce.
Nutrition Facts : Calories 270 calories, Carbohydrate 19.2 g, Cholesterol 72.8 mg, Fat 12.4 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 5.9 g, Sodium 388.9 mg, Sugar 12.3 g
MARINATED ROAST BEEF
Recipe video above. Use this marinade to transform economical roast beef into something special! It will infuse with flavour, add juiciness and make the beef tender. KEY TIP: internal temp of beef rises by 8C/14F while resting, so must take out of oven BEFORE desired internal temp, see Note 4. Marinade 2 - 3 days.
Provided by Nagi
Time 1h20m
Number Of Ingredients 19
Steps:
- Mix Marinade ingredients in a large ziplock bag.
- Add beef, marinade for 2 days (24 hrs min, 3 days max).
Nutrition Facts : Calories 518 kcal, Carbohydrate 23 g, Protein 63 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 152 mg, Sodium 1366 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
MARINATED EYE OF ROUND STEAKS
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Combine the broth, lemon juice, soy sauce, garlic powder, and black pepper in a zip-top bag or plastic container. Add the steaks and turn to coat completely in the marinade. Seal the bag or cover the container and refrigerate for 1 hour, turning the steaks as needed. Preheat the grill or broiler. Remove the steaks from the marinade. Place on the grill or on a broiler pan and place under the broiler. Cook for 15 minutes for medium, turning as needed (add less or more time depending on desired doneness). Brush with the marinade every 5 minutes.
Nutrition Facts :
SPICED LIME-MARINATED EYE OF ROUND STEAKS
Steps:
- Gather the ingredients.
- Make the marinade by combining lime juice, salt, garlic powder, cumin, pepper, and coriander.
- Use a fork to deeply prick the steaks all over on both sides.
- Place the steaks in a resealable plastic bag and pour the marinade over the steaks, making sure to coat them well. Let marinate at room temperature for 30 minutes, turning once.
- Heat an outdoor grill , indoor grill, or grill pan on the stovetop and remove the steaks from the marinade.
- Place the steaks on a hot grill (or grill pan that has been very lightly coated with cooking spray) and cook each side for 4 to 5 minutes, or until done to your liking.
- Let the meat rest for 10 minutes. Enjoy whole or sliced against the grain .
Nutrition Facts : Calories 378 kcal, Carbohydrate 4 g, Cholesterol 177 mg, Fiber 1 g, Protein 68 g, SaturatedFat 4 g, Sodium 787 mg, Sugar 0 g, Fat 11 g, ServingSize 2 servings, UnsaturatedFat 0 g
ROAST EYE OF ROUND WITH MARSALA WINE MARINADE 3 WAYS
Entered for safe-keeping for use on a 3-5 lb. eye of round roast, from askthemeatman.com with some adaptation. Do not use other cuts of round; they will be tough and probably dry. MDM was always successful making round roasts; she said the key was choosing the right cut and accepting nothing less. Cooked weight will be about 80% of raw roast weight. Recipe makes 1 1/2 cups of marinade. Official beef serving size is 3 oz., so adjust nutritional data for actual serving size. Preparation time includes 2 hours of marinating. There are 3 sets of directions for roasting: standard 350-degree oven; initial high 375-degree oven & prolonged no heat standing time; and rotisserie method with prolonged no-heat rotation.
Provided by KateL
Categories Low Protein
Time 3h
Yield 12-21 serving(s)
Number Of Ingredients 10
Steps:
- PREPARE MARINADE:.
- Whisk marinade ingredients together.
- PREPARE ROAST:.
- Place roast in 9 X 13 inch non-reactive baking dish. Pour marinade over roast and refrigerate for 1 to 2 hours, up to 24 hours (turning occasionally).
- STANDARD METHOD - OVEN AT 350-DEGREES:.
- Preheat oven to 350 degrees Fahrenheit.
- Heat 2 tablespoons of olive oil in large skillet over medium high heat. Place roast in skillet and sear meat, browning well on all sides.
- Place eye of round roast back into baking dish and bake at 350 degrees for 1 1/2 hours.
- Remove from oven and let rest 5 minutes before slicing.
- ALTERNATIVE OVEN METHOD (HIGH HEAT/NO HEAT):.
- Preheat oven to 375 degrees Fahrenheit.
- Place roast in oven, uncovered. Roast 1 hour.
- Shut oven off and let it set for 2 1/2 to 3 hours, without opening oven door.
- (If using 1/2 eye roast, roast 3/4 hour and let it set in closed oven for 2 1/2 to 3 hours.).
- ALTERNATIVE ROTISSERIE METHOD:.
- Place marinated roast in the rack or on the skewer, and cook 1 hour (or 1/2 hour for half eye of round roast). Turn heat off and allow to rotate without heat for 2 1/2 to 3 hours. Roast should come out medium.
Nutrition Facts : Calories 144.9, Fat 6.8, SaturatedFat 0.9, Sodium 5.7, Carbohydrate 3.6, Fiber 0.2, Sugar 1, Protein 0.2
EYE ROUND ROAST
Eye Round Roast is an easy to make weekend dinner. This roast beef recipe takes very little time to prepare but the delectable marinade makes it perfect for entertain with.
Provided by Lisa Longley
Categories Main Course
Time P1DT1h20m
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, soy sauce, brown sugar, lemon juice, Worcestershire sauce, garlic, and black pepper in a mixing bowl.
- Add the roast to a large ziplock bag and pour the marinade over the roast. Toss to make sure all sides are well covered. Refrigerate for 24 hours.
- Preheat your oven to 450 degrees. Prepare a roasting pan with a wire rack.
- Place the roast on the wire rack, discarding the rest of the marinade. Roast for 15 minutes at 450 degrees. Reduce the temperature of the oven to 350 degrees and continue roasting until the meat registers 125 degrees, about 1 hour.
- Remove from the oven and let stand for 10 minutes before slicing. Cut in very thin slices to serve.
Nutrition Facts : Fat 16 g, ServingSize 1 serving
MARINATED EYE OF ROUND ROAST
Prep time is marinating time. The meat takes on a yummy flavor, especially when you pierce it with a knife so the marinade absorbs into the meat.
Provided by Lynette !
Categories Roasts
Time 9h
Number Of Ingredients 7
Steps:
- 1. Pierce the roast in several places with a sharp knife. Sprinkle the salt and pepper seasoning over the entire surface of the roast. Place the roast in a large shallow dish; set aside.
- 2. Combine the soy sauce and remaining ingredients in a bowl. Stir well. Pour over the roast. Cover and marinate in the refrigerator for 8 hours, turning occasionally.
- 3. Remove the roast from the marinade, discarding the marinade. Place the roast on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the roast. Bake at 325° for 1 hour or until the thermometer registers 140°. (rare)
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- Poke holes all in the roast with a fork or meat tenderizer like I use. Marinate it in the steak marinade in a resealable plastic bag overnight in the fridge.
- When ready to cook, drain the marinade off with a colander. Using a sharp paring knife, cut deep slits all over the roast. Stuff those slits with garlic cloves. Sprinkle the roast with steak seasoning.
- Heat the butter in a pan over medium-high heat. Sear the roast on all sides. Transfer the roast to a rack in your roaster. Sprinkle with additional steak seasoning if desired.
- Place your meat thermometer in the thickest part of your roast. Cook the roast in an oven preheated to 250 degrees until the meat reaches an internal temperature of 130 degrees. Remove the roast, and let it rest for 15-20 minutes before slicing.
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- Combine vinegar, soy sauce, brown sugar, and spices in a bowl. Whisk until sugar dissolves.Place roast in a heavy duty zipper-lock storage bag. Pour the marinade over roast. Refrigerate overnight, rotating the roast in marinade at least once.
- Preheat oven to 450°F. Remove roast from marinade and pat dry. Discard remaining marinade. Place in a roasting pan. Roast for 15 minutes. Reduce oven temperature to 350°F and roast for 1 hour and 15 minutes, or until internal temperature reaches 125°F.
- Let roast rest for at least 15 minutes before slicing. One serving is about 4 ounces of cooked meat.
- After roasting, let roast cool at room temperature for about 1 hour. Refrigerate roast in heavy duty zipper-lock storage bag overnight. With a Deli Slicer, slice meat between ⅛-inch to ¼-inch.Serve on top of toasted sub rolls with au jus for dipping.
EYE OF ROUND ROAST - IMMACULATE BITES DINNER
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- In a small bowl mix, olive oil or butter, paprika, rosemary, red wine, and cayenne pepper. Rub all over beef covering every inch of the beef with marinade. Place in a zip lock or seal in a bowl. Refrigerate overnight.
- When ready to cook, drain the marinade and set aside. Remove any bits of herbs or spice from the beef.
- Use a sharp paring knife to cut deep slits all over the roast. Stuff the slits with garlic cloves. Set aside until ready to brown.
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