A PERFECT EYE OF ROUND ROAST BEEF
Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I'm in the mood for. While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. This works for any size roast and couldn't be easier.
Provided by JackieOhNo
Categories < 4 Hours
Time 2h35m
Yield 1 beef roast
Number Of Ingredients 5
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.).
TENDER EYE OF ROUND BEEF ROAST ATK
Unusual method for turning an economical low-fat roast into a delicious, tender, juicy, pink inside delight! Follow the instructions to the letter for best results. The roast must be salted, wrapped and refrigerated for 24 hours before cooking. Cooking time is 3 hours total. The best thermometer to use is a probe thermometer with a cable to attach it to a digital controller outside of the oven.
Provided by cathyfood
Categories Roast Beef
Time P1DT6h
Yield 1 roast, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- First day: Spread salt evenly over all sides of beef roast. Wrap in plastic and refrigerate 18 to 24 hours.
- Second day (start this process 2 1/2 hours before you wish to serve): Preheat oven to 225 degrees F. Prepare shallow roasting pan with rack.
- Unwrap roast, pat dry with paper towels. Rub vegetable oil over surface. Coat with 2 teaspoons ground pepper. Brown roast in a medium-hot skillet on all sides until dark brown, about 3 minutes per side.
- Place on roasting rack. Place thermometer probe in the center of roast, insert from end.
- Roast uncovered for about 1 hr 15 min to internal temperature of 115 degrees F. DO NOT OPEN OVEN DOOR. Turn oven off and leave roast in place for 30 to 50 minutes, until meat reaches 125 degrees internal temperature.
- Remove from oven, place on board. Cover with foil, and allow to rest for 15 minutes before slicing. The roast will be pink and juicy in the center.
Nutrition Facts : Calories 1.9, Sodium 1550.5, Carbohydrate 0.5, Fiber 0.2, Protein 0.1
HOW TO COOK EYE OF ROUND ROAST BEEF
Eye of round, a simple boneless beef roast, is what's called a "whole muscle" cut of beef. It's one of the best cuts for sandwiches with gravy or for making Beef Wellington....and leftovers, too. Whether you're cooking eye of round with a slow cooker, InstaPot (Instant Pot), or your oven, this roast is delicious.
Provided by Alli
Categories Main Course
Time 1h10m
Number Of Ingredients 10
Steps:
- Slather the roast with the olive oil on all sides, then season the roast with the salt, garlic, and black pepper. Place the roast into a large freezer bag; seal the bag and place it into a bowl in the fridge.
- 1-2 hours before you want to cook the eye of round roast, remove it from the plastic bag and let it rest on the counter, uncovered. This will let the roast rest and also removes the chill from the meat so it can cook much move evenly.
- Preheat the oven to 450 degrees F. Place the prepared roast into a greased 12-inch cast iron skillet or roasting pan, then into the oven on the center rack. Roast the meat, uncovered, for 20-25 minutes or until very nicely browned all over the top and bottom.
- Reduce the oven temperature to 325 degrees F.; continue to cook the roast, uncovered, for 45-60 minutes, just until it reaches 125 degrees F. at the center of the roast. Begin testing the internal temperature of the roast at about the 40 minute mark to be sure you don't overcook the roast - this is very important.
- When the roast reaches the internal temperature of 120-125 degrees F. at the center, remove it from the oven, placing it onto a large cutting board. Cover the roast well with foil; let the roast rest for 20-30 minutes.
- While the roast rests, make the pan sauce. Over medium heat, add the wine to the drippings in the skillet or roasting pan; use a whisk to remove any of the attached bits of fond that are stuck to the bottom of the skillet. Continue whisking until the wine is nearly evaporated, then stir in the broth and heat until simmering.
- In a small bowl, combine the butter with the flour to form a paste, then add to the simmering broth, cooking over medium low for 8-10 minutes or until nicely thickened; season the sauce to taste with salt and pepper.
- Using a sharp carving knife, cut the roast into slices, across the grain. Place the slices onto plates; drizzle with the pan sauce, as desired.
Nutrition Facts : Calories 254 kcal, Carbohydrate 2 g, Protein 33 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 102 mg, Sodium 459 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
TENDER EYE OF ROUND ROAST BEEF WITH GRAVY
A flavorful seasoning mix and special cooking technique create this perfectly Tender Eye of Round Roast Beef with Gravy. This meal is special enough for a holiday but economical enough to serve any day of the week!
Provided by Valerie Brunmeier
Categories Main Course
Time 2h13m
Number Of Ingredients 15
Steps:
- Remove your roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.
- Meanwhile, preheat your oven to 500 degrees F.
- Combine all the Roast Beef Seasoning Mix ingredients in a small bowl.
- Pat your roast with paper towels to dry the surface and then drizzle with olive oil and use your hands to rub the olive oil, coating all sides of the roast.
- Sprinkle all sides, including the ends, with the seasoning mix. Place your roast on a rack in a roasting pan with the fat cap side facing up.
- Transfer to the preheated oven and roast for 15 minutes until nicely browned. Reduce oven temperature to 300 degrees F and continue to roast for another 40 to 50 minutes or until internal temperature reads 130 and no more than 135 degrees F. (medium rare). Begin checking temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side. Watch it closely because the temperature can rise quickly towards the end of the cooking time. I don't recommend cooking this roast beyond 135 degrees for the most tender, delicious result.
- Remove from the oven and loosely tent a piece of foil over the meat while still on the rack in the roasting pan. Allow to rest for 15 to 20 minutes.
- Transfer the roast to a cutting board and set the roasting pan aside (you will need the pan and drippings to make the gravy later). Use a sharp knife to slice it against the grain about ¼-inch thick slices. Transfer the sliced beef to a serving platter and cover with foil to keep warm. Pour all of the juices that have accumulated on the cutting board into the roasting pan with the drippings.
Nutrition Facts : ServingSize 8 ounces, Calories 424 kcal, Carbohydrate 4 g, Protein 52 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 151 mg, Sodium 696 mg, Fiber 1 g, Sugar 1 g
More about "tender eye of round beef roast atk food"
EYE OF ROUND BEEF ROAST - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
5/5 (2)Category Beef, RoastServings 10Total Time 2 hrs 10 mins
EYE OF ROUND ROAST - IMMACULATE BITES DINNER
From africanbites.com
Reviews 7Category MainCuisine AmericanTotal Time 9 hrs 15 mins
- In a small bowl mix, olive oil or butter, paprika, rosemary, red wine, and cayenne pepper. Rub all over beef covering every inch of the beef with marinade. Place in a zip lock or seal in a bowl. Refrigerate overnight.
- When ready to cook, drain the marinade and set aside. Remove any bits of herbs or spice from the beef.
ONE HOUR TENDER EYE OF ROUND ROAST WITH FRESH HERBS
From acommunaltable.com
4.9/5 (10)Total Time 35 minsCategory Main CoursePublished 2018-02-01
- Remove roast from refrigerator approximately 45 minutes before cooking. Pre heat the oven to 425 degrees.
- Heat a heavy bottomed, oven safe skillet over medium high heat. Add the two tablespoons olive or canola oil
HOW TO COOK EYE OF ROUND ROAST - DELICIOUS AND SIMPLE
From howtocook-guide.com
Estimated Reading Time 2 mins
TENDER EYE OF ROUND ROAST BEEF : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
TENDER EYE OF ROUND BEEF ROAST ATK RECIPE - FOOD.COM ...
From therecipes.info
ATK EYE ROUND ROAST RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEEF EYE ROUND ROAST OVEN - THERESCIPES.INFO
From therecipes.info
PERFECTLY TENDER EYE OF ROUND ROAST : OPTIMAL RESOLUTION ...
From recipeschoice.com
TENDER EYE OF ROUND ROAST BEEF - CREATE THE MOST AMAZING ...
From recipeshappy.com
TENDER EYE OF ROUND BEEF ROAST ATK RECIPE - FOOD.COM
From pinterest.ca
ATK RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TENDER EYE OF ROUND BEEF ROAST ATK - PLAIN.RECIPES
From plain.recipes
RECIPES FOR EYE OF THE ROUND ROAST BEEF - 32+ EBOOK ...
From performancefoodgroupmilton.blogspot.com
PERFECTLY TENDER EYE OF ROUND ROAST - CREATE THE MOST ...
From recipeshappy.com
TENDER EYE OF ROUND RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TENDER EYE OF ROUND BEEF ROAST ATK - ALL INFORMATION ABOUT ...
From therecipes.info
COOKING EYE ROUND ROAST BEEF RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ALOT SEARCH
From search.alot.com
TENDER EYE OF ROUND BEEF ROAST ATK RECIPE - FOOD.COM
From pinterest.com
TENDER EYE OF ROUND ROAST BEEF - ALL INFORMATION ABOUT ...
From therecipes.info
TENDER EYE OF ROUND ROAST - TEBBEN WAGYU BEEF
From texasreservewagyu.com
BEST ROAST BEEF RECIPES OVEN - THERESCIPES.INFO
From therecipes.info
RECIPES FOR BEEF EYE OF ROUND ROAST : VIEW EASY FOOD ...
From pepsportlandtexas.blogspot.com
TENDER EYE OF ROUND BEEF ROAST ATK RECIPE - FOOD.COM
From pinterest.com
COOKING A TENDER EYE ROUND ROAST - CREATE THE MOST AMAZING ...
From recipeshappy.com
BEEF EYE OF ROUND ROAST BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
A PERFECT EYE OF ROUND ROAST BEEF BEST RECIPES
From cookingtoday.net
TENDER EYE OF ROUND ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EYE OF THE ROUND ROAST RECIPES TENDER RECIPES ALL YOU …
From stevehacks.com
ATK ROAST BEEF - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
HOW TO MAKE A TENDER EYE OF ROUND ROAST RECIPES ALL YOU ...
From stevehacks.com
HOW TO TENDERIZE EYE OF ROUND ROAST : OPTIMAL RESOLUTION ...
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love