PEPPER AND GARLIC EYE OF ROUND ROAST RECIPE
Steps:
- Gather the ingredients.
- Line a roasting or baking pan with foil. Put the roast in the lined baking pan, fattiest side up.
- Combine the salt, cracked black pepper, Cajun-style seasoning, garlic, and olive oil in a small bowl and blend thoroughly.
- Rub the roast all over with the mixture.
- Let the roast stand at room temperature for 20 to 30 minutes or refrigerate for 1 to 3 hours. If refrigerating, take it out about 20 to 30 minutes before roasting to bring it up to room temperature.
- Heat the oven to 500 F (260 C).
- Roast for 6 minutes per pound.
- Turn the oven off and leave the roast for 2 hours, resisting the urge to open the oven door and let the heat escape.
- After 2 hours, use a meat thermometer to check the internal temperature, which should be approximately 130 F.
- Remove the roast from the oven and let it rest for at least 20 minutes.
- Slice the roast thinly against the grain to serve.
- Serve with your favorite sides and enjoy.
Nutrition Facts : Calories 574 kcal, Carbohydrate 1 g, Cholesterol 222 mg, Fiber 0 g, Protein 75 g, SaturatedFat 10 g, Sodium 593 mg, Sugar 0 g, Fat 28 g, ServingSize Serves 5 to 6, UnsaturatedFat 0 g
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
GARLIC HERB BEEF ROAST
This Garlic Herb Beef Eye of Round Roast is incredibly flavorful and juicy. With a few simple ingredients you will have a tender roast that is sure to impress.
Provided by Christina Hitchcock
Categories Main Dish
Time 1h45m
Number Of Ingredients 5
Steps:
- Remove roast from refrigerator and allow to rest at room temperature for 30-45 minutes before roasting.
- Preheat oven to 500 degrees F.
- Pat roast dry with paper towels to remove excess moisture.
- Season all sides of roast with Kosher salt and ground black pepper.
- Coat the entire roast with 4 tablespoons of herb butter.
- Place roast, fat side up, on a rack in a roasting pan.
- Roast for 15 minutes.
- Reduce heat to 300 degrees F and roast for an additional 40-50 minutes, or until a meat thermometer reads 135 degrees F.
- Place your roast on a rack in a roasting pan with the fat cap side facing up.
- Remove roast from the oven, cover with foil and allow to rest for 15 minutes.
- Slice roast against the grain into 1/4 inch thick slices.
- Serve with beef gravy.
Nutrition Facts : Calories 384 kcal, Carbohydrate 1 g, Protein 50 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 161 mg, Sodium 194 mg, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
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