BAKED EYE OF ROUND ROAST
This Baked Eye of Round Roast is the easiest way to make delicious roast beef in your oven! Slice your roast beef and serve with a flavorful gravy made from the drippings.
Provided by Madeline Tague
Categories Main Course Main Dish
Time 2h30m
Number Of Ingredients 9
Steps:
- Remove the eye of round roast from the refrigerator about 30 minutes prior to preparing it and allow it to come to room temperature.
- 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. When the oil is hot add the seasoned roast to the pan and sear on all sides - about 2 minutes each side. Turn off heat and remove the seared roast from the pan.
- Add the onion to the bottom of the skillet in an even layer to create a natural roasting rack. Place the seared roast on the onions and pour broth into the pan.
- Place the roast in the oven to bake at 250°F until the internal temperature reaches 125°F - the cook time will depend on the exact size of the roast so start checking the temperature at regular intervals using an electronic thermometer starting at 1 hour of cooking. It will take on average about 2 hours for a 3 pound eye of round roast to reach an internal temperature of 125°F
- Remove the roast from the oven and transfer to a cutting board to rest for 15 minutes. Slice into thin slices against the grain. Strain the juice from the cast iron skillet and serve with the thinly sliced beef.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 304 kcal, Carbohydrate 3 g, Protein 44 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 117 mg, Sodium 2580 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
EASY EYE ROUND ROAST BEEF
Took the basic technique from Cook's Illustrated to make the cheaper cut of beef more tender, but added a couple of twists. This is great served medium-rare. For those who prefer it more done, the ends should be more to medium. I serve with creamy horseradish. Slice it thin and it's as tender as tenderloin.
Provided by NewNerdMom
Categories Roast Beef
Time 8h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap with plastic wrap and refrigerate 6-18 hours. The longer you let it sit the more tender it will become. But don't let it go over 18-24 hours.
- Remove roast from refrigerator and allow to come to almost room temperature,.
- Preheat oven to 225 degrees F.
- Pat roast dry with paper towel.
- Cut deep slits into roast and stick in slivered pieces of garlic.
- Rub with 1 tablespoon oil and sprinkle all sides evenly with pepper.
- Heat remaining oil in large, heavy bottomed pan (I just use my shallow roaster with rack).
- Sear roast until browned on all sides, 4-5 minutes per side. Should create some good fond.
- Transfer roast to wire rack in shallow roaster pan.
- Use meat-probe thermometer and set it for 125 degrees.
- Roast until meat-probe thermometer inserted into center of roast registers 120 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 130 degrees for medium, 1 3/4 to 2 1/4 hours.
- Turn oven off; leave roast in oven, until meat-probe thermometer registers 130 degrees for medium-rare or 140 degrees for medium (this can take as little as 15-30 minutes longer).
- Transfer roast to carving board and let rest 15 minutes.
- Slice meat crosswise as thinly as possible and serve with creamy horseradish.
Nutrition Facts : Calories 411.5, Fat 22.1, SaturatedFat 7.8, Cholesterol 154.2, Sodium 713.4, Carbohydrate 1.2, Fiber 0.3, Protein 49
EASY EYE OF ROUND ROAST
I was making and Eye of Round roast for New Years dinner, and needed a recipe for the slow cooker. I don't like onion soup, and that is what most of the slow cooker recipes use so I came up with this version. It smelled heavenly while cooking, and was fork tender when cooked. I used a package of Club House turkey gravy mix (reduced salt) for seasoning. It was a 25 gram package in Canada, so would be about 1 oz in the US. I always have some in the pantry as my daughter likes it with oven fries. Feel free to use whatever variety of mushrooms you have. The slow cooking and the wine help to tenderize the roast. Everyone raved over the end result. I hope you enjoy it.
Provided by Demelza
Categories Roast Beef
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Sear roast on all sides in hot pan with olive oil.
- Place in slow cooker.
- Saute mushrooms in same pan, pour around roast.
- Make gravy with the 1 cup of water in same frying pan
- Pour gravy over roast, make sure you scrape the browned bits into the gravy.
- Pour 1/2 cup wine over all.
- Cover & cook on low 8 hours, high about 4 - 5 hours.
- Pan juices can be used as au jus, or thicken for gravy.
Nutrition Facts : Calories 58.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.6, Sodium 186.5, Carbohydrate 4.7, Fiber 0.4, Sugar 0.7, Protein 1.2
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