Michael Symon Pork Roast Food

MICHAEL SYMON'S EYE OF ROUND ROAST RECIPE - (3.8/5)

Michael Symon's Eye of Round Roast Recipe - (3.8/5) image

Provided by francesn

Number Of Ingredients 5

Ingredients

1 4 pound Eye Round Roast (or Rump Roast or Prime Rib)
Salt and Pepper
Olive Oil
4 Garlic cloves (unpeeled; smashed)
4 sprigs Rosemary

Steps:

Liberally season the eye round roast with salt and pepper and refrigerate overnight. An hour before cooking, remove the roast form the refrigerator to allow to come to room temperature. Meanwhile, preheat the oven to 400 degrees F. Rub the roast with olive oil and drizzle olive oil in the bottom of the roasting pan. Add the garlic and rosemary to the pan and place the roast on top. Cook for 30 minutes and then baste the roast with any pan drippings. Reduce the heat to 350 degrees F and cook until the meat is medium-rare (an internal temperature of 125-130 degrees F), about 1 hour and 15 minutes. Keep basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting. Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the roast to the desired thickness and serve.

MICHAEL SYMON'S BRAISED POT ROAST

Michael Symon's Braised Pot Roast image

A Michael Symon Recipe from The Chew. Posting for safe keeping. The recipe calls for 4 beers, not sure if that is 4 bottles/cans of beer or 4 cups so I am listing it as 4 cups.

Provided by Kerena

Categories Roast Beef

Time 5h20m

Yield 1 roast, 8 serving(s)

Number Of Ingredients 14

Ingredients

5 lbs chuck blade roast (silver skin removed)
1 lb thick slab bacon (large dice)
8 carrots (rinsed and peeled and cut into 2 inch pieces)
15 shallots (peeled and left whole)
5 garlic cloves (peeled and smashed)
2 tablespoons coriander seeds
2 fresh bay leaves
16 ounces apple cider
4 cups beer
8 cups chicken (preferably homemade) or 8 cups beef stock (preferably homemade)
8 sprigs thyme
salt
1/2 cup mint leaf (torn)
2 lemons (zest only)

Steps:

Season the roast liberally with salt, about 2 tablespoons, and refrigerate overnight.
Pull the meat out an hour before cooking to take the chill off of it. In a large Dutch oven, render the bacon until slightly crispy. Remove the bacon and reserve. Dry off the meat with a paper towel and begin to brown it in that same pan for 2 minutes per side - remove and set aside.
Add the carrots, shallot, and garlic with a pinch of salt and sweat for 4 minutes, or until you get a slight caramelization and the vegetables start to release their aromas. Add the coriander and bay leaves, and continue to sweat for 1 minute.
Deglaze the pan with the cider, scraping the bottom with a wooden spoon. Add the beer, and thyme and bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to cover the roast, approximately 8 Celsius Top with a lid, and place it in a 350 degree oven. Cook for 3-4 hours or until tender. Remove from the oven and skim any excess fat.
Gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint, and lemon zest.

Nutrition Facts : Calories 375.2, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 533.6, Carbohydrate 19.8, Fiber 2.8, Sugar 3.3, Protein 9.1

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