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
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
TENDER EYE OF ROUND ROAST
Make and share this Tender Eye of Round Roast recipe from Food.com.
Provided by Kevin L.
Categories Meat
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
- Put roast in a roasting pan on a grate,, top with sliced onions and parsley,, and add two cups water to het pan, plus beef bullion cubes. Roast for 6 minutes per pound.
- Remove from the oven. Cover the roast with the foil and 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 (cover with foil). Transfer any drippings from the roast into a saucepan - or just use the roasting pan -, 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. I have skipped the red wine and beef broth, used water from boiling potatoes, mixed in flour/potatoe water and it still tastes great.
- Slice the roast into desired thickness, I prefer thin, and serve with the pan sauce poured on top.
- Serve with Mash potatoes, gravy and green beans with Balsamic vinegar.
Nutrition Facts : Calories 552.1, Fat 19.9, SaturatedFat 7.9, Cholesterol 216.4, Sodium 2297.5, Carbohydrate 4.5, Fiber 0.6, Sugar 1.4, Protein 78.5
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
PERFECT EYE-OF-ROUND ROAST
Yield serves 6-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees. Rub the roast with oil. Mix all of the remaining ingredients in a small bowl. Completely coat all sides of roast with the seasonings. Place roast in a 12- to 15-inch iron skillet. Put the roast in the oven and immediately reduce the oven temperature to 350 degrees. Roast the beef for 20 minutes per pound. You may use a meat thermometer and cook to 125 degrees for medium-rare beef or 135-140 degrees for medium. Cool for 15 minutes before carving. Cut into thin slices across the grain of meat.
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