BEEF EYE ROUND ROAST RECIPES
BEEF OF EYE-ROUND ROAST RECIPE - FOOD.COM
This type of roast can be gotten from the butcher in the meat department at the supermarket. This recipe can also be used on other types of beef roasts. It is DELICIOUS!
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Thoroughly rinse the roast and pat dry with paper towel.
- Salt and pepper the roast on all sides for searing.
- Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
- Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
- If you do not get 1/2 cup of fat rendered, that is okay.
- Set a wire rack in another roasting pan, and then set the roast onto the rack.
- Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
- Brush roast with Dijon mustard.
- Smear 1 tablespoon of minced garlic from jar onto top of roast.
- Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
- Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
- If you desire it to be medium-rare, remove from oven when it is rare.
- If you desire it to be medium, remove from oven when it is medium-rare.
- After removing from oven, tent with aluminum foil.
- Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
- Set the roast onto a cutting board and carve.
- Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.
Nutrition Facts : Calories 532.4, FatContent 12.8, SaturatedFatContent 4, CholesterolContent 201.4, SodiumContent 7656.4, CarbohydrateContent 14.9, FiberContent 2.2, SugarContent 0.4, ProteinContent 80
A PERFECT EYE OF ROUND ROAST BEEF RECIPE - FOOD.COM
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
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
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Since this meat is so dry, not a lot of marbling, this cut of meat is really not to be cooked well done. If it's well done, it'll taste dry, and tough like shoe leather. I reheat it, by dipping it in hot gravy, only long enough to heat up the meat without continuing to cook it.
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Total Time 1 hours 15 minutes
Calories 468.7 per serving
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Total Time 1 hours 15 minutes
Calories 468.7 per serving
- Slice this as thin as you can, it's not the most tender piece of meat, so you want to keep it from being too tough.
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GRILLED, EYE ROUND ROAST RECIPE - FOOD.COM
Grilled, Eye Round Roast
I switched Charcoal! Due to it always being windy when I'm trying to light a fire on my little grill, I've been using "Matchlight" with just a couple of squirts of Starter Fluid. I'm now using a mix of Charcoal, and Charcoal Briquettes. The charcoal gives the smell of a campfire cooking, and the briquettes help the fire last longer. This piece of meat picked up the nice smokiness of the fire that carried through even into the cold sandwiches.
Cooking for leftovers let's me eat great meals all week without the fuss of having to cook from scratch. I had Roast beef with Gravy and Baked, Smashed Potatoes, and Roast Beef Sandwiches. I had company the day I made it, and once more during the week. The end result was that I got a total of 8 meals out of this.
Since this meat is so dry, not a lot of marbling, this cut of meat is really not to be cooked well done. If it's well done, it'll taste dry, and tough like shoe leather. I reheat it, by dipping it in hot gravy, only long enough to heat up the meat without continuing to cook it.
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Total Time 1 hours 15 minutes
Calories 468.7 per serving
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Total Time 1 hours 15 minutes
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- Slice this as thin as you can, it's not the most tender piece of meat, so you want to keep it from being too tough.
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