APRICOT MARINATED EYE OF ROUND ROAST
The eye of round roast is a less tender cut of beef, but try this recipe for delicious results. It bakes in a robust sauce including apricots and cream.
Provided by Marylynn Roe
Categories Main Dish Recipes Roast Recipes
Time P1DT2h20m
Yield 12
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Then remove from heat, cover and refrigerate until well chilled.
- Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Remove from oven and let meat rest for 5 to 10 minutes.
- Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15 to 20 minutes. Slice meat and serve with the sauce.
Nutrition Facts : Calories 270 calories, Carbohydrate 19.2 g, Cholesterol 72.8 mg, Fat 12.4 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 5.9 g, Sodium 388.9 mg, Sugar 12.3 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
HIGH TEMPERATURE EYE-OF-ROUND ROAST
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
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
MARINATED EYE OF ROUND ROAST
Prep time is marinating time. The meat takes on a yummy flavor, especially when you pierce it with a knife so the marinade absorbs into the meat.
Provided by Lynette !
Categories Roasts
Time 9h
Number Of Ingredients 7
Steps:
- 1. Pierce the roast in several places with a sharp knife. Sprinkle the salt and pepper seasoning over the entire surface of the roast. Place the roast in a large shallow dish; set aside.
- 2. Combine the soy sauce and remaining ingredients in a bowl. Stir well. Pour over the roast. Cover and marinate in the refrigerator for 8 hours, turning occasionally.
- 3. Remove the roast from the marinade, discarding the marinade. Place the roast on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the roast. Bake at 325° for 1 hour or until the thermometer registers 140°. (rare)
ROAST EYE OF ROUND WITH MARSALA WINE MARINADE 3 WAYS
Entered for safe-keeping for use on a 3-5 lb. eye of round roast, from askthemeatman.com with some adaptation. Do not use other cuts of round; they will be tough and probably dry. MDM was always successful making round roasts; she said the key was choosing the right cut and accepting nothing less. Cooked weight will be about 80% of raw roast weight. Recipe makes 1 1/2 cups of marinade. Official beef serving size is 3 oz., so adjust nutritional data for actual serving size. Preparation time includes 2 hours of marinating. There are 3 sets of directions for roasting: standard 350-degree oven; initial high 375-degree oven & prolonged no heat standing time; and rotisserie method with prolonged no-heat rotation.
Provided by KateL
Categories Low Protein
Time 3h
Yield 12-21 serving(s)
Number Of Ingredients 10
Steps:
- PREPARE MARINADE:.
- Whisk marinade ingredients together.
- PREPARE ROAST:.
- Place roast in 9 X 13 inch non-reactive baking dish. Pour marinade over roast and refrigerate for 1 to 2 hours, up to 24 hours (turning occasionally).
- STANDARD METHOD - OVEN AT 350-DEGREES:.
- Preheat oven to 350 degrees Fahrenheit.
- Heat 2 tablespoons of olive oil in large skillet over medium high heat. Place roast in skillet and sear meat, browning well on all sides.
- Place eye of round roast back into baking dish and bake at 350 degrees for 1 1/2 hours.
- Remove from oven and let rest 5 minutes before slicing.
- ALTERNATIVE OVEN METHOD (HIGH HEAT/NO HEAT):.
- Preheat oven to 375 degrees Fahrenheit.
- Place roast in oven, uncovered. Roast 1 hour.
- Shut oven off and let it set for 2 1/2 to 3 hours, without opening oven door.
- (If using 1/2 eye roast, roast 3/4 hour and let it set in closed oven for 2 1/2 to 3 hours.).
- ALTERNATIVE ROTISSERIE METHOD:.
- Place marinated roast in the rack or on the skewer, and cook 1 hour (or 1/2 hour for half eye of round roast). Turn heat off and allow to rotate without heat for 2 1/2 to 3 hours. Roast should come out medium.
Nutrition Facts : Calories 144.9, Fat 6.8, SaturatedFat 0.9, Sodium 5.7, Carbohydrate 3.6, Fiber 0.2, Sugar 1, Protein 0.2
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