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
500°F EYE-OF-ROUND ROAST
My sister gave me this recipe. It is the best, easiest roast I have ever cooked. Serve with creamy horseradish sauce.
Provided by Susie Cream Cheese
Categories Roast Beef
Time 2h5m
Yield 1 roast, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 500°F.
- Season roast to your taste; place on rack in shallow roasting pan. DO NOT ADD WATER OR COVER THE PAN.
- Place roast in the preheated oven and LOWER THE TEMPERATURE to 475°F.
- Roast at 475°F for 7 MINUTES PER POUND.
- Turn the oven OFF and leave roast in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR UNTIL TIME IS UP.
- Remove roast and slice thinly.
Nutrition Facts : Calories 376.5, Fat 18.7, SaturatedFat 7.4, Cholesterol 154.2, Sodium 131.5, Protein 48.7
SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES
This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.
Provided by BramptonMommyof2
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 10
Number Of Ingredients 15
Steps:
- Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
- Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
- Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
- Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
- Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 31.9 g, Cholesterol 87.7 mg, Fat 7.1 g, Fiber 4.1 g, Protein 50.4 g, SaturatedFat 2.5 g, Sodium 599.1 mg, Sugar 4.2 g
OFF-OVEN ROAST BEEF
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 2h30m
Yield 4 to 6 main courses, with leftovers for sandwiches
Number Of Ingredients 6
Steps:
- Remove roast from refrigerator. Preheat oven to 500 degrees.
- In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound.
- Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours.
- After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.
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