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
KITTENCAL'S SLOW COOKER EYE OF ROUND ROAST WITH GRAVY
Slow cooking is the best method for an eye of round roast, I have cooked eye of round many times in a Crock-Pot with fantastic results, and you can use blade roast in place of the eye of round. The gravy from this roast goes well with mashed potatoes. Do not add in any extra salt to this recipe and use only low sodium beef broth for this. If you are an onion lover, then you could add in a small chopped or sliced onion if desired. Remember, do not lift the lid of the Crock-Pot while cooking. Each time you do, the heat is lost and you will need to cook it for a longer time.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine the mushroom soup with beef broth, dry onion soup mix, fresh garlic and Worcestershire sauce; mix until combined, then transfer into a 5-6-quart crock pot.
- In a small bowl mix together flour with black pepper and garlic powder (if using).
- Dredge the roast in the flour/black pepper mixture.
- Heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.
- Transfer the roast to the slow cooker and generously spoon the broth mixture on top of the roast.
- Cover and cook on LOW for 8 hours or until the roast is tender.
- For a thicker gravy, after cooking remove gravy to saucepan and thicken with water/ cornstarch mixture.
Nutrition Facts : Calories 514.8, Fat 28.4, SaturatedFat 8.9, Cholesterol 154.2, Sodium 870.9, Carbohydrate 11.5, Fiber 0.6, Sugar 1.2, Protein 50.5
BEEF ROAST WITH GOLDEN MUSHROOM GRAVY
Make and share this Beef Roast With Golden Mushroom Gravy recipe from Food.com.
Provided by JoAnn
Categories Roast Beef
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Rub roast with oil.
- Mash garlic with salt and pepper and rub over roast and insert garlic in roast by making slits.
- Heat 2 tbsp olive oil in a Dutch oven, place roast in and brown on all sides.
- After browning, place roast in the middle of a large piece of heavy duty aluminum foil.
- Pour soup over roast, sprinkle the onion soup mix over this.
- Seal the foil securely and place entire package into a 9x13-inch baking pan.
- Bake at 350°F for three hours.
- When you open the foil, the gravy is done and the meat is very tender.
EYE OF ROUND ROAST WITH MUSHROOM AND ONION GRAVY RECIPE
Provided by á-51532
Number Of Ingredients 17
Steps:
- In a bowl combine the mushroom soup with beef broth,minced onion, beef bouillon, onion powder, crushed celery seed, sugar, fresh garlic and Worcestershire sauce. Mix until combined and set aside. In a small bowl mix together flour with salt and black pepper. Dredge the roast in the flour/black pepper mixture. In a medium skillet over medium heat, heat the oil When the oil begins to ripple, carefully add in the roast and pan sear about 5-6 minutes per side, or until all sides are caramel colored. Transfer the roast to the slow cooker, top with mushrooms and slowly pour the soup mixture over top. Cover and cook on LOW for 8 hours or until the roast is tender. Remove the roast from the crock pot and place on a plate. Transfer the sauce from the crockpot into a medium sauce pan and bring to a boil over medium heat. In a small container mix together the milk and cornstarch to make a slurry. Once the mixture starts to boil, pour in the slurry and whisk until thickened. Remove from heat and ladle over sliced eye of round.
EYE OF ROUND ROAST
This is a juicy, fall apart tender roast. The secret is in the baking, tightly covered and slow cooked with moist heat. Can be made a day ahead, and just reheat for 30-45 minutes with the same excellent results.
Provided by Sandylee
Categories Very Low Carbs
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place roast in a lightly greased Dutch oven, and top with a mound of sliced onions.
- Stir together remaining ingredients and pour over the top of the roast, covering all.
- Before placing lid on Dutch oven, cover with a double layer of aluminum foil, molding to pot. Place lid on top.
- Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender. Slowly cooked with moist heat is going to make this roast delicious.
- After baking, cool roast completely, remove from Dutch oven, reserving the gravy.
- Cut roast into slices, about 1/4 inch thick, and arrange in a 13 x 9 inch baking dish. I use an electric knife for perfect slices. Pour gravy over sliced meat covering all, cover and refrigerate (up to 3 days).
- To Reheat: Bake tightly covered, at 325 degrees for 30 minutes or until thouroughly heated.
More about "eye of round roast with mushroom and onion gravy recipes"
EYE OF ROUND ROAST WITH GRAVY | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
SIMPLE ROAST BEEF WITH MUSHROOM GRAVY {OVEN ROAST …
From seductioninthekitchen.com
BEST EYE ROUND OF ROAST RECIPE - BAKED EYE ROUND OF …
From savoryexperiments.com
SLOW COOKER EYE OF ROUND WITH MUSHROOM ONION GRAVY - THE …
From thekitchenwhisperer.net
Cuisine Slow CookerTotal Time 463440 hrs 55 minsCategory Slow CookerPublished Jul 1, 2013
EYE OF ROUND ROAST WITH GRAVY AND MUSHROOMS - BARBARA …
From barbarabakes.com
Reviews 2Servings 6Cuisine AmericanCategory Beef
CROCKPOT ROAST WITH CREAMY MUSHROOM GRAVY
From mycreativemanner.com
ROAST WITH ONION MUSHROOM GRAVY RECIPE IN ROASTER OVEN
From youtube.com
HOW TO COOK EYE OF ROUND ROAST IN CROCK POT? - COOKINGTOM DIET
From cookingtom.com
EYE OF ROUND ROAST CROCK POT CREAM OF MUSHROOM …
From stevehacks.com
SLOW COOKER EYE OF ROUND WITH MUSHROOM ONION GRAVY | RECIPE
From pinterest.com
SLOW COOKER EYE OF ROUND WITH MUSHROOM ONION GRAVY | RECIPE
From pinterest.ca
EYE OF ROUND ROAST RECIPES DUTCH OVEN RECIPES - STEVEHACKS
From stevehacks.com
SLOW COOKER EYE OF ROUND WITH MUSHROOM ONION GRAVY
From pinterest.com
EYE OF ROUND ROAST (WITH GRAVY) | KITCHN
From thekitchn.com
EYE OF ROUND ROAST WITH MUSHROOM AND ONION GRAVY FOOD
From homeandrecipe.com
HOMEMADE ROAST BEEF WITH BROWN ONION GRAVY - GARLIC & ZEST
From garlicandzest.com
SLOW COOKER EYE OF ROUND ROAST WITH GRAVY RECIPE
From recipegoulash.cc
RECIPE: EYE OF ROUND ROAST WITH GRAVY - RECIPELINK.COM
From recipelink.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