BEEF EYE OF ROUND ROAST RECIPES SLOW COOKER RECIPES

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A PERFECT EYE OF ROUND ROAST BEEF RECIPE - FOOD.COM



A Perfect Eye of Round Roast Beef Recipe - Food.com image

Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I'm in the mood for. While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. This works for any size roast and couldn't be easier.

Total Time 2 hours 35 minutes

Prep Time 5 minutes

Cook Time 2 hours 30 minutes

Yield 1 beef roast

Number Of Ingredients 5

1 beef eye round
salt, to taste
pepper, to taste
paprika, to taste (optional)
vegetable oil

Steps:

  • Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
  • Place meat in roasting pan in preheated oven.
  • Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).

Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

GARLIC LOVER'S ROAST BEEF - SKINNYTASTE



Garlic Lover's Roast Beef - Skinnytaste image

Garlic Lovers Roast Beef is my family's favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.

Provided by Gina

Categories     Dinner

Total Time 140 minutes

Prep Time 5 minutes

Cook Time 75 minutes

Yield 10

Number Of Ingredients 7

2-3 lb roast or eye round (all fat trimmed off)
3-4 cloves garlic (cut into thin slivers)
olive oil spray
kosher salt (to taste)
fresh cracked pepper (to taste)
2 tsp dried chopped rosemary
meat thermometer

Steps:

  • Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.
  • Preheat oven to 350F. When the oven reaches 350F, place the roast in a roasting pan and put in the oven.
  • Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.
  • Slice thin and serve.

Nutrition Facts : ServingSize 3 oz cooked, Calories 142.5 kcal, CarbohydrateContent 0.5 g, ProteinContent 24 g, FatContent 4 g, CholesterolContent 44 mg, SodiumContent 292.5 mg, FiberContent 0.5 g

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