Cathy Calloways Eye Of Round Roast Food

TENDER EYE OF ROUND ROAST

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.

CATHY CALLOWAY'S EYE OF ROUND ROAST

Steps:

• Preheat oven to 500 degrees. Take your Eye of Round Roast and hold it over the sink and sprinkle McCormicks steak seasoning all over it. Cover it with the stuff! Pour a tablespoon of water in a baking pan and put the roast in a pan. It has little fat and the water will mix with the juices to drizzle on meat. Do NOT cover with aluminum foil. I like to cook it medium rare. or so. The ends will be more done, and you can always stick a few slices in the microwave for a few seconds for those who like it more done. You cook it 5 minutes per pound for medium rare and 6 minutes per pound for medium. If you have a 3 pound roast, that's 15 minutes for medium rare or 18 minutes for medium. After the allotted time, turn the oven off. DO NOT OPEN THE OVEN! LEAVE IT IN THE OVEN FOR 2 HOURS. When you take it out, slice very thin. drizzle any juices on it. We like to serve with horse radish cream sauce with thin slices of beef on baguette bread. Good for salads or sandwiches for left overs. Enjoy! Cath

SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES

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.

500°F EYE-OF-ROUND ROAST

Steps:

• Preheat oven to 500°F.
• Season roast to your taste; place on rack in shallow roasting pan. DO NOT ADD WATER OR COVER THE PAN.
• Place roast in the preheated oven and LOWER THE TEMPERATURE to 475°F.
• Roast at 475°F for 7 MINUTES PER POUND.
• Turn the oven OFF and leave roast in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR UNTIL TIME IS UP.
• Remove roast and slice thinly.

EYE OF ROUND ROAST AND SHEPHERD'S PIE

Steps:

• Place roast on rack in roasting pan. Combine oil, garlic, thyme, salt and pepper; spread all over top and sides of roast. Pour 1-1/2 cups (375 mL) water into pan.
• Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast until thermometer inserted in centre registers 150°F (65°C) for medium-rare, about 1-1/4 hours, or until desired doneness. Transfer to cutting board. Tent with foil; let stand for 15 minutes before carving half of the roast into slices.
• Meanwhile, skim fat from pan juices; using flat whisk, whisk flour into juices. Place pan over medium-high heat; cook, whisking, for 1 minute. Pour in stock; bring to boil, whisking and scraping up any brown bits. Reduce heat and simmer until thickened, 2 minutes. Strain; serve all but 1-1/2 cups (375 mL) with sliced beef.
• SHEPHERD'S PIE: Cut remaining roast into large cubes; coarsely chop in food processor and set aside.
• In large nonstick skillet, heat oil over medium-high heat; cook onion and thyme until softened and golden, about 5 minutes. Add reserved gravy. Stir in chopped beef; simmer for 2 minutes.
• In saucepan of boiling salted water, cover and cook potatoes and carrot until tender, about 8 minutes. Remove carrot; dice and set aside. Drain potatoes and return to dry saucepan; mash together with buttermilk, butter, salt and pepper until smooth.
• Scrape beef mixture into 8-inch (2 L) square glass baking dish. Cover with carrots and peas; spread mashed potatoes over top. (Make-ahead: Cover and refrigerate for up to 24 hours; add 20 minutes to baking time.) Bake in 400°F (200°C) oven until filling is bubbly and potatoes are golden, about 40 minutes. 4 servings.
• Canadian Living Cooks.