Garlicky Eye Of Round 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.

GARLIC HERB BEEF ROAST

Steps:

• Remove roast from refrigerator and allow to rest at room temperature for 30-45 minutes before roasting.
• Preheat oven to 500 degrees F.
• Pat roast dry with paper towels to remove excess moisture.
• Season all sides of roast with Kosher salt and ground black pepper.
• Coat the entire roast with 4 tablespoons of herb butter.
• Place roast, fat side up, on a rack in a roasting pan.
• Roast for 15 minutes.
• Reduce heat to 300 degrees F and roast for an additional 40-50 minutes, or until a meat thermometer reads 135 degrees F.
• Place your roast on a rack in a roasting pan with the fat cap side facing up.
• Remove roast from the oven, cover with foil and allow to rest for 15 minutes.
• Slice roast against the grain into 1/4 inch thick slices.
• Serve with beef gravy.

PEPPER AND GARLIC EYE OF ROUND ROAST RECIPE

Steps:

• Gather the ingredients.
• Line a roasting or baking pan with foil. Put the roast in the lined baking pan, fattiest side up.
• Combine the salt, cracked black pepper, Cajun-style seasoning, garlic, and olive oil in a small bowl and blend thoroughly.
• Rub the roast all over with the mixture.
• Let the roast stand at room temperature for 20 to 30 minutes or refrigerate for 1 to 3 hours. If refrigerating, take it out about 20 to 30 minutes before roasting to bring it up to room temperature.
• Heat the oven to 500 F (260 C).
• Roast for 6 minutes per pound.
• Turn the oven off and leave the roast for 2 hours, resisting the urge to open the oven door and let the heat escape.
• After 2 hours, use a meat thermometer to check the internal temperature, which should be approximately 130 F.
• Remove the roast from the oven and let it rest for at least 20 minutes.
• Slice the roast thinly against the grain to serve.
• Serve with your favorite sides and enjoy.

ROTISSERIE GRILLED EYE OF ROUND

Steps:

• Prepare marinade by combining all ingredients except roast in a covered container or ziplock bag.
• Trim fat from meat and add to marinade.
• Marinate in refrigerator for at least 6 hours.
• Remove meat from marinade and place on spit over indirect heat.
• Close grill cover and roast at about 325°F for 1 1/2 to 2 hours, until desired doneness.

SOUS VIDE EYE OF ROUND

Steps:

• Mix together salt, garlic granules, onion powder, and pepper in a small bowl.
• Trim and discard any fat from roast. Rub the roast with enough Worcestershire sauce to coat. Rub seasoning mixture over the entire surface of the roast.
• Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.
• When the time is up, remove roast from the bag and pat completely dry with paper towels.
• Heat 2 tablespoons avocado oil in a large skillet over high heat until it shimmers. Add roast and sear until evenly browned, 2 to 3 minutes per side, adding more avocado oil if necessary.
• Move the roast to a serving dish and serve.

GARLIC AND APPLE JUICE INFUSED EYE OF ROUND ROAST

Steps:

• The day before cooking, trim excess fat from roast.
• Clean and thinly slice the garlic. Insert at about 2 inch intervals with a sharp knife into the roast, about 1/2″ deep.
• With a meat injector, inject apple juice into the roast at various intervals in top, sides and bottom.
• Rub the roast with olive oil and sprinkle with pepper, oregano and salt. Place the roast on a large sheet of plastic wrap and wrap tightly after seasoning. Place in a plate or pan and refrigerate overnight.
• The next day, remove the roast from the refrigerator at least 2 hours before cooking so that it is room temperature before placing in the oven.
• Heat the oven to 500 degrees. Unwrap the roast and place on a rack in a large roasting pan. Place oven rack at lowest position. Cook roast for 5 minutes per pound, no more! Turn off oven (gas ovens, turn on low) and leave roast in oven with door closed for 2 hours. Do not open the oven door at all during this time.
• After 2 hours, remove roast from oven and let stand for 20 minutes. Slice and serve.
• 6 to 8 servings.