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
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 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
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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- 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.
- Heat the butter in a pan over medium-high heat. Sear the roast on all sides. Transfer the roast to a rack in your roaster. Sprinkle with additional steak seasoning if desired.
- Place your meat thermometer in the thickest part of your roast. Cook the roast in an oven preheated to 250 degrees until the meat reaches an internal temperature of 130 degrees. Remove the roast, and let it rest for 15-20 minutes before slicing.
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