Barefoot Contessa Eye Round Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SUNDAY RIB ROAST



Sunday Rib Roast image

Get Ina Garten's Sunday Rib Roast with mustard horseradish, the perfect centerpiece for any holiday party or weekend supper, from Food Network.

Provided by Ina Garten

Categories     main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 10

One 3-rib standing rib roast (7 to 8 pounds)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Mustard Horseradish Sauce, recipe follows
1 1/2 cups good mayonnaise
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/3 cup sour cream
1/4 teaspoon kosher salt

Steps:

  • Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
  • Preheat the oven to 500 degrees F (see Cook's Note).
  • Place the oven rack on the second lowest position.
  • Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
  • Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
  • Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

BALSAMIC ROASTED BEEF



Balsamic Roasted Beef image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 5 to 6 servings

Number Of Ingredients 5

2 1/2 pounds filet of beef, trimmed and tied
2 tablespoons Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper

Steps:

  • Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
  • Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
  • Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
  • Note: This recipe was doubled for this episode.

COMPANY POT ROAST



Company Pot Roast image

For the ultimate one-pot comfort food, try Ina Garten's Company Pot Roast from Barefoot Contessa on Food Network, served with an herbed Burgundy-cognac sauce.

Provided by Ina Garten

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 17

1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature

Steps:

  • Preheat the oven to 325 degrees F.
  • Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
  • Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
  • Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

TENDER EYE OF ROUND ROAST



Tender Eye of Round Roast image

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

1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon dried thyme
4 cloves garlic, minced
1 (3 pound) beef eye of round roast
½ cup dry red wine (merlot or cabernet sauvignon)
½ cup beef broth
2 tablespoons cold butter, cubed
Reynolds Wrap® Aluminum Foil

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

ROAST EYE OF ROUND



Roast Eye of Round image

Provided by Marian Burros

Categories     dinner, roasts, main course

Time 50m

Yield 8 servings

Number Of Ingredients 3

2 pounds eye round beef roast
2 tablespoons canola oil
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a hot skillet, sear the meat in the oil on all sides.
  • Place meat on a rack in a roasting pan, and season with pepper. Roast about 40 minutes for medium rare, and allow meat to rest 20 minutes before slicing very thinly. Mix with barbecue sauce, and warm.
  • Serve on rolls topped with onion slaw (see next recipe).

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 10 grams, Carbohydrate 0 grams, Fat 17 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams

HIGH TEMPERATURE EYE-OF-ROUND ROAST



High Temperature Eye-of-Round Roast image

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

1 (3 pound) beef eye of round roast
salt and pepper to taste

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

More about "barefoot contessa eye round roast recipes"

INA GARTEN’S POT ROAST RECIPE PROVES THAT SHE’S THE QUEEN OF …
Web Jan 20, 2023 Step 6: Finish the sauce. Lift the roast out of the pot and set it on a cutting board. Remove the bundle of herbs and discard. Skim off as much fat as possible from the surface of the sauce. Scoop half of the sauce and the vegetables into a blender or a food processor with a blade.
From tasteofhome.com
See details


INA GARTEN POT ROAST - FOOLPROOF LIVING
Web Feb 24, 2023 Boneless beef chuck roast: Barefoot Contessa uses beef chuck roast in her fancy pot roast recipe. However, other cuts of beef—like eye round roast (AKA London broil), beef rump roast (AKA bottom round roast), or brisket—will also work.
From foolproofliving.com
See details


12 OF INA GARTEN’S EASIEST & BEST RECIPES – SHEKNOWS
Web 4 days ago Butternut Squash & Apple Soup. This simple soup has a complex taste that will make people think you were hovering over the stove for hours. Simply sautée onions and curry powder in your favorite ...
From sheknows.com
See details


BEST EYE ROUND OF ROAST RECIPE - SAVORY EXPERIMENTS
Web Jan 28, 2021 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.
From savoryexperiments.com
See details


SAVORY HERB EYE OF ROUND ROAST - CERTIFIED ANGUS BEEF
Web Instructions: Preheat oven to 450°F . In a small mixing bowl combine oregano, rosemary, thyme, salt, dry mustard and pepper. Rub mixture evenly on eye of round roast and place in a roasting pan fitted with a rack. Roast for 15 minutes, then reduce oven to 325°F and continue roasting approximately 1 1/4 hours for medium rare (125-130°F ).
From certifiedangusbeef.com
See details


ROAST EYE OF THE ROUND WITH VEGETABLES | EMERILS.COM
Web Preheat the oven to 350 degrees. Season the roast with salt and pepper. Add the olive oil to an ovenproof pan and bring to a high heat. Brown the roast on all sides, then remove it from the pan. Add the vermouth and stir to loosen all brown bits on the bottom of the pan.
From emerils.com
See details


BAREFOOT CONTESSA | BALSAMIC ROASTED BEEF | RECIPES
Web Balsamic Roasted Beef from Barefoot Contessa. Preheat the oven to 500 degrees. Line a sheet pan with aluminum foil. Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the…
From barefootcontessa.com
See details


PERFECT OVEN-ROASTED EYE OF ROUND ROAST - GIRL CARNIVORE
Web Mar 25, 2020 Prep the Beef. Bring the meat to room temperature, pat it dry, then season the whole thing all over with salt, pepper, and Oomami Rub. In a shallow roasting pan or Dutch oven, arrange the stew meat, carrots, onion, and garlic. Add the eye roast to the top of the meat and veggies.
From girlcarnivore.com
See details


INA GARTEN'S BALSAMIC ROASTED BEEF | BAREFOOT CONTESSA | FOOD …
Web Dec 15, 2020 Ina Garten's Balsamic Roasted Beef | Barefoot Contessa | Food Network Food Network 2.46M subscribers Subscribe Subscribed 1K Share 85K views 2 years ago #InaGarten #BarefootContessa...
From youtube.com
See details


NO-FAIL OVEN-ROASTED EYE OF ROUND ROAST - JOYOUSLY DOMESTIC
Web Apr 26, 2017 Eye of round roast {3 - 4 pounds preferably} Steakhouse seasoning blend {see paragraph above} or seasoning of your choice 1 large onion, peeled and cut into 4 - 5 thick slices 1 - 2 stalks celery, cut into large chunks Few sprigs fresh thyme {optional} Directions: Preheat oven to 500 degrees. Season all sides of roast.
From joyouslydomestic.com
See details


BAREFOOT CONTESSA | COMPANY POT ROAST | RECIPES
Web Company Pot Roast from Barefoot Contessa. Preheat the oven to 325 degrees. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½ teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over…
From barefootcontessa.com
See details


GARLICKY EYE OF ROUND - PAULA DEEN MAGAZINE
Web 1 (3-pound) eye-of-round roast; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 tablespoon olive oil; 5 carrots, cut into 1-inch pieces; 3 ribs celery, cut into 1-inch pieces; 1 onion, cut into eighths; 1 tablespoon bottled minced garlic; 1/2 teaspoon dried thyme or 10 sprigs fresh thyme; 1/4 cup butter; 1/3 cup all-purpose flour; 1 (10 ...
From pauladeenmagazine.com
See details


EYE OF ROUND ROAST WITH GRAVY | GARDEN IN THE KITCHEN
Web Oct 29, 2019 Grab the roast using a pair of large heavy duty kitchen tongs and place in heated pan. Brown roast on all sides for about 2-3 minutes each side, then set aside. While the roast is sautéing chop up vegetables. Place the carrots, celery, onion and garlic along with the aromatics in the baking pan.
From gardeninthekitchen.com
See details


HOW TO COOK EYE OF ROUND ROAST IN CROCK POT - RECIPES.NET
Web Dec 28, 2023 1 cup of beef broth Optional: Vegetables such as carrots, potatoes, and onions Step-by-Step Instructions: Start by seasoning your eye of round roast with salt and pepper. This will help enhance the flavors as it cooks. In a large skillet, heat the olive oil over medium-high heat.
From recipes.net
See details


HOW TO COOK TENDER EYE OF ROUND ROAST BEEF. INCLUDING ... - YOUTUBE
Web Feb 17, 2021 0:00 / 11:31 • Intro How to Make Tender Eye of Round Roast Beef. Including delicious Gravy Recipe. Five Star Recipes 660 subscribers Subscribe Subscribed 30K views 2 years ago #roastbeef...
From youtube.com
See details


DELICIOUSLY BOLD EYE OF ROUND ROAST - CERTIFIED ANGUS BEEF
Web Preheat oven to 450°F . Place roast in a shallow roasting pan fitted with a rack and season with salt and pepper. Roast for 15 minutes, then reduce oven to 325°F . Cook approximately 70 minutes, until roast reaches medium rare (125-130°F
From certifiedangusbeef.com
See details


BAREFOOT CONTESSA | CREAMY CHICKEN THIGHS WITH LEMON AND …
Web Whisk in the crème fraîche, lemon juice, 2 teaspoons salt, and ½ teaspoon pepper and taste for seasonings. Nestle the chicken thighs into the sauce in the sauté pan. Tuck the lemon slices among the thighs and strew the thyme sprigs on top. Place the pan in the oven and roast uncovered for 15 minutes. Serve hot with the sauce over rice or ...
From barefootcontessa.com
See details


BAREFOOT CONTESSA EYE ROUND ROAST RECIPES
Web Steps: Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan …. From tfrecipes.com. See details. Barefoot Contessa Eye Round Roast Recipes with ingredients,nutritions,instructions and related recipes.
From tfrecipes.com
See details


INA GARTEN’S EYE OF ROUND ROAST – SAWYERLOSANGELES
Web Dec 17, 2022 The Barefoot Contessa company pot roast, with its inexpensive beef roast chuck, red wine, brandy, carrots, onions, celery, leeks, and tomatoes, transforms these ingredients into a delicious meal that will leave your guests wanting more. We are completely astounded when we make pot roast because of how tender the cut can …
From sawyerlosangeles.com
See details


Related Search