GARLIC HERB BEEF ROAST
This Garlic Herb Beef Eye of Round Roast is incredibly flavorful and juicy. With a few simple ingredients you will have a tender roast that is sure to impress.
Provided by Christina Hitchcock
Categories Main Dish
Time 1h45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 384 kcal, Carbohydrate 1 g, Protein 50 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 161 mg, Sodium 194 mg, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
EASY EYE ROUND ROAST BEEF
Took the basic technique from Cook's Illustrated to make the cheaper cut of beef more tender, but added a couple of twists. This is great served medium-rare. For those who prefer it more done, the ends should be more to medium. I serve with creamy horseradish. Slice it thin and it's as tender as tenderloin.
Provided by NewNerdMom
Categories Roast Beef
Time 8h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap with plastic wrap and refrigerate 6-18 hours. The longer you let it sit the more tender it will become. But don't let it go over 18-24 hours.
- Remove roast from refrigerator and allow to come to almost room temperature,.
- Preheat oven to 225 degrees F.
- Pat roast dry with paper towel.
- Cut deep slits into roast and stick in slivered pieces of garlic.
- Rub with 1 tablespoon oil and sprinkle all sides evenly with pepper.
- Heat remaining oil in large, heavy bottomed pan (I just use my shallow roaster with rack).
- Sear roast until browned on all sides, 4-5 minutes per side. Should create some good fond.
- Transfer roast to wire rack in shallow roaster pan.
- Use meat-probe thermometer and set it for 125 degrees.
- Roast until meat-probe thermometer inserted into center of roast registers 120 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 130 degrees for medium, 1 3/4 to 2 1/4 hours.
- Turn oven off; leave roast in oven, until meat-probe thermometer registers 130 degrees for medium-rare or 140 degrees for medium (this can take as little as 15-30 minutes longer).
- Transfer roast to carving board and let rest 15 minutes.
- Slice meat crosswise as thinly as possible and serve with creamy horseradish.
Nutrition Facts : Calories 411.5, Fat 22.1, SaturatedFat 7.8, Cholesterol 154.2, Sodium 713.4, Carbohydrate 1.2, Fiber 0.3, Protein 49
TENDER EYE OF ROUND ROAST
Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 685.2 calories, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g
MELT IN YOUR MOUTH ROAST BEEF
Make and share this Melt in Your Mouth Roast Beef recipe from Food.com.
Provided by Beth Gambrell
Categories Meat
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put all in crockpot and cook at least 8-12 hours or until tender.
Nutrition Facts : Calories 984.8, Fat 59.7, SaturatedFat 24, Cholesterol 209.2, Sodium 3453.4, Carbohydrate 58.9, Fiber 0.2, Sugar 31.2, Protein 57.2
MELT IN YOUR MOUTH MARINADE
A wonderful marinade that makes even the toughest cuts of beef so tender you could cut them with a butter knife. Tastes great on pork chops and chicken, too. Play with the amounts of garlic and ginger to suit your taste. I tend to use more rather than less. Makes enough for four servings.
Provided by TULSA11
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Yield 12
Number Of Ingredients 5
Steps:
- In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 3.4 g, Cholesterol 0 mg, Fat 9.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 1203.4 mg, Sugar 0.5 g
MELT IN YOUR MOUTH ROAST BEEF
Make and share this Melt in Your Mouth Roast Beef recipe from Food.com.
Provided by Carrie Ann
Categories Meat
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put garlic through press and rub into all sides of roast.
- Dredge meat in flour and brown on all sides in oil in frying pan.
- Do not let it scorch.
- Transfer meat to roasting pan and add the rest of ingredients.
- Cover and bake at 325 degrees for 4 hours, or until meat is tender, turning roast every half hour.
- (Don't skip this step... turning it every half hour ensures a juicy, melt-in-your-mouth roast) When done, remove from pan and cover with aluminum foil.
- Strain stock, pressing as much liquid as possible from vegetables.
- Pour stock into saucepan and bring to a boil.
- Stir in mixture of flour and water and cook until thickened.
MELT IN YOUR MOUTH EYE OF ROUND BEEF ROAST
Make and share this Melt in Your Mouth Eye of Round Beef Roast recipe from Food.com.
Provided by kymgerberich
Categories Meat
Time 36m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 500 degrees F. Season the roast with sea salt and black pepper and place in a roasting pan or baking dish with the fat side up. Do not cover or add water.
- Place the roast in the preheated oven. Reduce the temperature to 475 degrees F. Roast for 21 minutes (7 minutes per pound), then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time. Remove the roast from the oven; the internal temperature should have reached at least 145 degrees F. Let rest for at least 20 minutes. Carve into thin slices to serve.
Nutrition Facts : Calories 282.2, Fat 6.8, SaturatedFat 2.3, Cholesterol 133.8, Sodium 911.3, Carbohydrate 0.2, Fiber 0.1, Protein 51.3
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