Stove Top Eye Of The 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.

STOVE TOP EYE OF THE ROUND

Steps:

• Heat half the oil in a Dutch oven.
• Add the onion and garlic and cook, stirring, until the onion is soft.
• Remove with a slotted spoon and set aside.
• Sprinkle the meat with salt and pepper to taste.
• Heat the remaining oil in the same pan.
• Add the meat and cook, turning, until brown all over.
• Return the onion mixture to the pan.
• Add the wine, stock and herbs.
• Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking.
• Remove the meat from the pan and let stand for 10 minutes before slicing.
• While the meat is standing, make a gravy by mixing together the flour and cold water and blending them into the remaining pan juices.
• Add a little extra stock to the pan if necessary.
• Cook until thickened and strain.
• Serve the sliced meat and gravy sprinkled with parsley.

STOVE-TOP EYE ROUND WITH SPRING VEGETABLES

Steps:

• Trim all fat from eye round roast. Rub roast with pepper.
• In nonstick 5-quart Dutch oven over medium-high heat, in hot salad oil, cook eye round roast until browned on all sides. Add bouillon, garlic, bay leaf, and 2 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 20 minutes.
• Meanwhile, peel and trim tops from carrots. Discard tough ends from asparagus.
• After roast has cooked 20 minutes, add carrots and unpeeled potatoes to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes longer or until carrots and potatoes are fork-tender and temperature of roast reaches 135 degrees F on instant-read meat thermometer when inserted in thickest part of meat. Internal temperature of meat will rise to about 140 degrees F (medium-rare) upon standing.
• When roast is done, place on platter and let stand for 15 minutes for easier slicing; keep warm.
• In 12-inch skillet over high heat, in 1/2 inch boiling water, cook asparagus 3 to 5 minutes until tender-crisp.
• Remove carrots and potatoes to platter, reserving cooking broth. Discard garlic and bay leaf.
• Skim fat from broth. Thinly slice roast. Serve sliced roast, carrots, potatoes, and asparagus in deep dinner plates with broth.

HIGH TEMPERATURE EYE-OF-ROUND ROAST

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.

A PERFECT EYE OF ROUND ROAST BEEF

Steps:

• Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
• Place meat in roasting pan in preheated oven.
• Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).

EYE OF ROUND ROAST

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.

EYE OF ROUND ROAST

Steps:

• Place roast in a lightly greased Dutch oven, and top with a mound of sliced onions.
• Stir together remaining ingredients and pour over the top of the roast, covering all.
• Before placing lid on Dutch oven, cover with a double layer of aluminum foil, molding to pot. Place lid on top.
• Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender. Slowly cooked with moist heat is going to make this roast delicious.
• After baking, cool roast completely, remove from Dutch oven, reserving the gravy.
• Cut roast into slices, about 1/4 inch thick, and arrange in a 13 x 9 inch baking dish. I use an electric knife for perfect slices. Pour gravy over sliced meat covering all, cover and refrigerate (up to 3 days).
• To Reheat: Bake tightly covered, at 325 degrees for 30 minutes or until thouroughly heated.