CROCKPOT EYE OF ROUND RECIPES

Steps:

• In a heated skillet, drop in a tablespoon of butter. Making sure not to burn the butter.
• Season with salt and pepper and sear the eye of round steaks in your skillet. Moving the steaks unnecessarily will make it tough and rubbery.
• Sear the edges of your steak until a crisp, golden brown outer layer forms. Or you can do the finger test to check if it is medium-rare.
• Now, drop in another tablespoon of butter to your skillet.
• Throw in a few sprigs of fresh rosemary and 2 cloves of crushed garlic. The rosemary-garlic infused butter will add a great depth of flavor to your steak. Remove the steak from the skillet and set aside.
• Make a simple gravy from pan drippings with this simple recipe. In the same skillet add your beef broth, onion powder, and paprika.
• Add a few tablespoons of balsamic vinegar, cook for 2 to 3 minutes or until it comes to a boil.
• Turn the heat to medium-high and mix the cornstarch (or flour) to your gravy and bring to a boil.
• Drizzle over your seared medium-rare eye of round steak and dig in! This decadent slice of heaven is sure to leave you craving for more.

Steps:

• Cooking times will vary depending on the size of the roast you select. As a rule of thumb, figure on 15 minutes per pound to calculate the average cooking time for your roast. However, when it comes time to cook the roast, don't just follow your nose or rely on time alone to judge when the meat is cooked properly. Use a digital thermometer for optimal results.
• To cook: Preheat your oven to 450 degrees F for at least 30 minutes while the roast comes to room temperature.
• Heat a large skillet over medium high-heat and add 1 tbsp of olive oil. Season the beef with salt and pepper on all sides. Add the meat into the hot pan and sear on all sides - even the ends.
• Meanwhile, in a food processor, blend mushrooms,  parsley, onions and garlic. Add another 1 tbsp of olive oil - if necessary. Add the mushroom blend and sauté. Add wine to deglaze the pan and bring to a boil. Cook for 5 minutes or until the liquid boils off and becomes a paste (called duxelles). Season with salt and pepper to taste. Set aside.
• In a roasting pan, line 6 to 8 slices of bacon, slightly overlapping each piece the same length of your roast - let the excess bacon drape over the edge of the pan.  Place the seared roast onto the strips of bacon making sure they run underneath the entire width of the roast.
• Slather the top of the roast with Dijon mustard. Spoon the mushroom paste on top of the roast and pat down.
• Working in reverse order of how you laid the bacon down under the roast, bring the strips of bacon up over the top of the roast and secure under the opposite side. Season the top of the bacon with salt and pepper.
• Cook the roast for 15 minutes at 450 degrees F, then reduce the oven temperature to 325 degrees F.
• Continue cooking the roast at 325 degrees F until your meat thermometer placed in the thickest part of the meat reads 110 degrees F.
• Once the thermometer reaches 110 degrees F, remove the roast from the oven and allow it rest for 10-15 minutes. You can tent the roast if you like, but it is not necessary. During the resting time, the roast will continue to cook using the heat inside the roast, raising the internal temperature to 130 degrees F for a perfect medium-rare.
• Once the meat has rested fully and has reached and internal temperature of 130 degrees F, slice and serve (remembering to remove the string as you slice.