BOTTOM ROUND ROAST RECIPE RECIPES

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BOTTOM ROUND ROAST BEEF WITH ZIP-STYLE SAUCE | COOK'S COUNTRY



Bottom Round Roast Beef with Zip-Style Sauce | Cook's Country image

This economical cut of roast beef had a bad reputation in the test kitchen. We wanted to give it another chance.

Provided by Cook's Country

Yield Serves 8

Number Of Ingredients 1

EYE OF ROUND ROAST WITH PAN JUICES RECIPE | MYRECIPES



Eye of Round Roast with Pan Juices Recipe | MyRecipes image

This easy roast comes together quickly thanks to a superfast pan sauce made from two ingredients.

Provided by MyRecipes

Total Time 1 hours 23 minutes

Prep Time 10 minutes

Cook Time 1 hours 13 minutes

Yield Serves 8

Number Of Ingredients 5

1 eye of round roast, about 3 1/2 lb., trimmed
Salt and pepper
2 teaspoons olive oil
½ cup dry red wine
1 cup low-sodium beef broth

Steps:

  • Preheat oven to 425°F. Season roast all over with salt and pepper.
  • Oil a roasting rack and place it in a roasting pan just large enough to hold the beef.
  • Warm oil in a large skillet over medium-high heat. Add beef and cook, turning often, until lightly browned all over, 5 to 10 minutes. Transfer to rack and roast until a meat thermometer inserted into thickest part reads 125°F for medium-rare, 50 to 55 minutes. Remove roast to a cutting board, tent with foil and allow to rest 10 minutes.
  • Place roasting pan on stove over medium-high heat. Pour in wine and cook, stirring to pick any browned bits on bottom of pan, until liquid has reduced slightly, about 3 minutes. Pour in broth, increase heat to high and boil until thickened and syrupy, about 5 minutes.
  • Slice roast against grain into 1/4-inch-thick slices. Arrange on a platter and spoon over some of juices. Serve additional juices on the side.

Nutrition Facts : Calories 261 calories, CarbohydrateContent 1 g, CholesterolContent 71 mg, FatContent 6 g, ProteinContent 45 g, SaturatedFatContent 2 g, SodiumContent 324 mg

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