HIGH TEMPERATURE EYE-OF-ROUND ROAST
Eye of round roast is roasted at 500 degrees F. This recipe takes a very tough piece of meat and makes it so tender and delicious. Feel free to improvise with the seasonings and use garlic salt in place of regular salt. The easiest roast you'll ever cook!
Provided by Lyn N Barbour
Categories 100+ Everyday Cooking Recipes
Time 3h5m
Yield 6
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
- Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven 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 (65 degrees C). Carve into thin slices to serve.
Nutrition Facts : Calories 227.1 calories, Cholesterol 71.4 mg, Fat 12.6 g, Protein 26.6 g, SaturatedFat 4.9 g, Sodium 58.5 mg
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
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
BEEF OF EYE-ROUND ROAST
This type of roast can be gotten from the butcher in the meat department at the supermarket. This recipe can also be used on other types of beef roasts. It is DELICIOUS!
Provided by Alan Leonetti
Categories Roast Beef
Time 1h45m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Thoroughly rinse the roast and pat dry with paper towel.
- Salt and pepper the roast on all sides for searing.
- Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
- Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
- If you do not get 1/2 cup of fat rendered, that is okay.
- Set a wire rack in another roasting pan, and then set the roast onto the rack.
- Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
- Brush roast with Dijon mustard.
- Smear 1 tablespoon of minced garlic from jar onto top of roast.
- Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
- Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
- If you desire it to be medium-rare, remove from oven when it is rare.
- If you desire it to be medium, remove from oven when it is medium-rare.
- After removing from oven, tent with aluminum foil.
- Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
- Set the roast onto a cutting board and carve.
- Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.
Nutrition Facts : Calories 532.4, Fat 12.8, SaturatedFat 4, Cholesterol 201.4, Sodium 7656.4, Carbohydrate 14.9, Fiber 2.2, Sugar 0.4, Protein 80
EYE OF ROUND ROAST
Steps:
- 1. Place roast on a 18x11 inch piece of heavy-duty aluminum foil.
- 2. Stir together mustard and next 4 ingredients; spread over roast.
- 3. Fold foil over roast to seal.
- 4. Place in shallow roasting pan, and chill at least 8 hours.
- 5. Remove roast from foil; place in roasting pan. Let roast come to room temperature.
- 6. Bake covered, at 450 for 20 minutes.
- 7. Arrange uncooked potatoes (seasoned with 2 tablespoons olive oil, 2 garlic cloves pressed, 1 teaspoon salt and 1/2 teaspoon pepper sage and rosemary to taste cut into wedges) around roast, if using add pearl onions on top of potatoes and bake, uncovered, 25 more minutes or until potatoes are tender and roast is done.
- 8. Remove from oven; cover and let stand 15 minutes before slicing.
- 9. Garnish, if desired with rosemary or other herb of your choice.
BAKED EYE OF ROUND ROAST
This Baked Eye of Round Roast is the easiest way to make delicious roast beef in your oven! Slice your roast beef and serve with a flavorful gravy made from the drippings.
Provided by Madeline Tague
Categories Main Course Main Dish
Time 2h30m
Number Of Ingredients 9
Steps:
- Remove the eye of round roast from the refrigerator about 30 minutes prior to preparing it and allow it to come to room temperature.
- Preheat oven to 250°F and pat the roast dry with a paper towel. Cut the yellow onion into a large dice.
- Combine the garlic powder, pepper, salt, rosemary and thyme in a small bowl. Rub the roast on all sides with the dry rub.
- Heat oil in a large cast iron skillet over medium heat. When the oil is hot add the seasoned roast to the pan and sear on all sides - about 2 minutes each side. Turn off heat and remove the seared roast from the pan.
- Add the onion to the bottom of the skillet in an even layer to create a natural roasting rack. Place the seared roast on the onions and pour broth into the pan.
- Place the roast in the oven to bake at 250°F until the internal temperature reaches 125°F - the cook time will depend on the exact size of the roast so start checking the temperature at regular intervals using an electronic thermometer starting at 1 hour of cooking. It will take on average about 2 hours for a 3 pound eye of round roast to reach an internal temperature of 125°F
- Remove the roast from the oven and transfer to a cutting board to rest for 15 minutes. Slice into thin slices against the grain. Strain the juice from the cast iron skillet and serve with the thinly sliced beef.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 304 kcal, Carbohydrate 3 g, Protein 44 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 117 mg, Sodium 2580 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ORIENTAL EYE OF ROUND ROAST
This is a simple recipe for eye of round steak which I clipped about 20 years ago (my how time flies!!). The prep time does not include the marinating time.
Provided by Cindy Rose
Categories Roast Beef
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Butterfly the roast.
- To butterfly, cut the roast lengthwise through the center to 1/2 inch from bottom- being careful that you don't cut through.
- In small skillet heat oil over medium high heat, add garlic and red pepper flakes and cook, stirring occasionally, 2 to 3 minutes.
- Remove from heat and cool slightly.
- Stir in soy sauce, vinegar, sherry and onions.
- Place roast in a 1 gallon zip-loc bag and pour in marinade; turn to coat.
- Put in frig, turning occasionally, 6 to 8 hours or overnight.
- Preheat broiler; place roast on broiler pan, reserving marinade.
- Broil 5 inches from heat source, turning once, 20 to 25 minutes for rare.
- Slice thin and drizzle with reserved marinade.
Nutrition Facts : Calories 169.3, Fat 5.1, SaturatedFat 1.4, Cholesterol 66.9, Sodium 572, Carbohydrate 1.3, Fiber 0.2, Sugar 0.3, Protein 26.7
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
ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER
Asian Pot Roast is a twist on a classic. Perfect for a fall/winter Sunday dinner, this pot roast isn't overpoweringly "Asian," but it packs a ton of flavor.
Provided by Sarah
Categories Beef
Time 3h
Number Of Ingredients 13
Steps:
- Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
- Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
- After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!
Nutrition Facts : Calories 337 kcal, Carbohydrate 8 g, Protein 31 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 104 mg, Sodium 556 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EYE OF ROUND ROAST
Make and share this Eye of Round Roast recipe from Food.com.
Provided by lisa724
Categories Roast Beef
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Pepper roast and brown on all sides in 1 t olive oil.
- Remove roast and place in aluminum foil in roasting dish.
- Add onion soup mix and 1 cup white wine to skillet with roast dripping and bring to boil. Scrape up any brown bits from bottom of skillet.
- Pour mixture over roast.
- Seal roast completely in aluminum foil.
- Bake at 350 degrees for 2.5-3 hours.
- Remove, open packet and let rest for 15 minutes.
- Slice and serve with gravy.
Nutrition Facts : Calories 270.1, Fat 16.7, SaturatedFat 6.5, Cholesterol 69.3, Sodium 293.7, Carbohydrate 2.3, Fiber 0.2, Sugar 0.8, Protein 22.6
FIESTA EYE OF ROUND ROAST
This roast beef recipe is from reynoldskitchens.com It is baked in an oven cooking bag, which makes quick and easy work of getting dinner on the table, and cleanup is a breeze. These cooking bags and the crockpot are my favorite methods for cooking roast beef.
Provided by Happy Hippie
Categories Roast Beef
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Shake flour in oven cooking bag; place in 13x9x2-inch baking pan.
- Add salsa and garlic. Squeeze cooking bag to blend in flour.
- Place roast in oven bag; turn oven bag to coat roast with salsa.
- Arrange potatoes, carrots, onion and pepper in cooking bag around roast.
- Close cooking bag with nylon tie; cut six 1/2-inch slits in top.
- Bake 2 to 2 1/2 hours until roast is tender and meat thermometer reads 145°F
- Let stand in oven bag 5 minutes before slicing.
EASY EYE OF ROUND ROAST
I was making and Eye of Round roast for New Years dinner, and needed a recipe for the slow cooker. I don't like onion soup, and that is what most of the slow cooker recipes use so I came up with this version. It smelled heavenly while cooking, and was fork tender when cooked. I used a package of Club House turkey gravy mix (reduced salt) for seasoning. It was a 25 gram package in Canada, so would be about 1 oz in the US. I always have some in the pantry as my daughter likes it with oven fries. Feel free to use whatever variety of mushrooms you have. The slow cooking and the wine help to tenderize the roast. Everyone raved over the end result. I hope you enjoy it.
Provided by Demelza
Categories Roast Beef
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Sear roast on all sides in hot pan with olive oil.
- Place in slow cooker.
- Saute mushrooms in same pan, pour around roast.
- Make gravy with the 1 cup of water in same frying pan
- Pour gravy over roast, make sure you scrape the browned bits into the gravy.
- Pour 1/2 cup wine over all.
- Cover & cook on low 8 hours, high about 4 - 5 hours.
- Pan juices can be used as au jus, or thicken for gravy.
Nutrition Facts : Calories 58.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.6, Sodium 186.5, Carbohydrate 4.7, Fiber 0.4, Sugar 0.7, Protein 1.2
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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.
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- Cut cross hatch marks across the fat cap of the beef. If your roast does not have a fat cap, omit this step.
- In a mortar with a pestle, place salt, pepper and garlic and mash to a paste. This can also be done on a cutting board pressing the edge of a knife blade across the garlic. The salt helps to mash it.
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